Classic Stuffed Shells made with flavorful three cheese ricotta filling and homemade marinara sauce. This stuffed shells recipe is extra cheesy and made with fresh herbs and garlic flavors. The whole dish will take about 45 minutes to prepare but the shells can also be stuffed ahead of time.
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So much comfort in one easy pasta dish. Jumbo pasta shells are stuffed with a delicious three cheese mixture of ricotta cheese, shredded whole milk Mozzarella cheese, and fresh grated Parmesan cheese. To give the filling some extra flavor, I love to add some fresh herbs like basil and parsley. Don’t forget a dash of oregano and some fresh garlic.
These tasty ricotta stuffed shells are baked in some amazing homemade marinara sauce. If you don’t have time to make your own sauce, you can always make the sauce ahead of time and keep it in the fridge, in an air-tight jar. Or, you can use your favorite store-bought sauce to make it super simple.
Of course, the cheesier the dish the better, so save some Mozzarella sauce to sprinkle on top of the stuffed shells before baking. Add a sprinkle of oregano over the top as well and bake until hot and bubbly. It’s pure, comforting joy in less than an hour!
I highly recommend to make your own marinara Sauce for making stuffed shells and use it is many other dishes like homemade lasagna.
Ingredient Tips and Substitutes
Pasta – make sure to get jumbo shells that are meant for stuffing. Get a package that’s about 10-12 oz so that you have a few extras to cook in case some break during cooking.
Ricotta Cheeses – use whole milk ricotta for the best rich and creamy filling.
Shredded mozzarella – use whole milk shredded mozzarella cheese. It will melt nicely and add to rich and creamy filling consistency.
Parmesan cheese – freshly grated parmesan will have the best flavor and freshly grated parmesan blends better into the filling.
Herbs – Dried oregano and fresh basil and fresh parsley will create a great aroma and flavor. If you have to, you can also use dried herbs just half the amount.
Garlic – it’s best to use fresh garlic (not pre-minced) for the better overall flavor!
Pasta Sauce – of course, it’s always best to use homemade marinara sauce, but you can also use your favorite store-bought one.
See recipe card for complete information on ingredients and quantities.
How To Make Stuffed Shells
There are four easy steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them.
Preheat the oven to 350° and lightly grease a 9×13 baking dish.
Cook jumbo shells pasta according to the package instructions (1) until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain and set aside to cool down enough to be handled.
PRO TIP: this recipe makes about 18 stuffed shells but cook 3-4 extra shells just in case some rip and break apart. (And you can always throw in the broken ones into the sauce and just eat it as pasta.)
While pasta is cooking, mix the filling. Combine ricotta cheese, egg, herbs, garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl (2). Use a fork to mix everything well, until all ingredients are evenly incorporated throughout.
Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
Fill each shell with about 2 tablespoons of ricotta filling (3) and place it in the sauce, in the pan (4).
TIP: Make sure to place stuffed shells in the pan seam up.
Sprinkle some Mozzarella cheese, oregano, and parsley over each shell (5) and bake for about 20-25 minutes (6).
Make Ahead Instructions
Stuffed shells can easily be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight with a fitted lid of a plastic wrap. Make sure it’s covered air-tight and refrigerate for a day or so.
I wouldn’t recommend making stuffed shells any more than 1 day ahead.
When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.
Storing and Reheating Instructions
You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! (Or, you can transfer them into an air-tight food storage container.) Cover the leftover dish air-tight and refrigerate. Properly stored, they should last 3-4 days.
To reheat: you can reheat individual portions in the microwave, just make sure not to overheat it. It’s best to reheat in 30-40 second increments just until heated through. You can also reheat in the oven at 350°. Transfer the shells into a baking dish, cover with aluminum foil and reheat just until heather through.
How To Freeze Stuffed Shells
You have several options for freezing stuffed shells. It can be frozen with or without sauce. You can bake it straight from the freezer or let it slow-thaw for several hours first.
TIP: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.
To freeze stuffed shells without sauce:
Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an aluminum baking dish and let shells freeze for about 2 hours. Once shells are frozen, you can transfer them into a large freezer zip-lock bag or a freezer container with a lid.
When ready to bake, nestle frozen shells in marinara sauce in a baking dish and sprinkle Mozzarella cheese and herbs on top. Cover with a sheet of aluminum foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes.
To freeze stuffed shells with sauce:
To freeze stuffed shells with sauce is even easier. Use aluminum foil baking dish to prepare the shells.
Prepare stuffed shells according to the recipe up to the step of baking. Instead of baking it, wrap it tight and freeze. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.
Label and place in the freezer. Stuffed shells can be frozen for 3-5 months.
To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours.
If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.
Recipe FAQs
There are a few ways you can add some meat to stuffed shells. You can make a meaty pasta sauce by cooking some ground beef with the sauce (like one in the Instant Pot Spaghetti dinner recipe). Or you can combine Bolognese sauce with some homemade marinara sauce.
Another way to add some meat is to chop some rotisserie chicken or another leftover chicken and mix it into the filling.
Of course! You can sauté some onions and spinach, drain well, and mix it into the filling. You can also sauté any combination of veggies like onions, carrots, bell peppers, and mushrooms, drain them after sautéing and mix it into the filling.
Just remember, adding things to the filling will increase the amount of filling. You can always cook a few extra shells to stuff and make a few more.
While I usually prefer my homemade pasta sauce, I still keep a jar of marinara in a pantry just in case. Personally, I like La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce. For a more budget friendly option, Whole Foods has a pretty good sauce in their brand, 365 Organic Marinara.
Some Italian Pasta Recipes To Try
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Stuffed Shells Recipe
Ingredients
- 3 cup marinara sauce
Pasta:
- 8 oz jumbo shells 18 shells but throw in a few extras
- salt
- fresh cracked black pepper
- 1 tsp garlic powder
Ricotta filling:
- 15 oz whole milk ricotta cheese
- 8 oz shredded Mozzarella cheese divided
- 1/2 cup fresh grated Parmesan cheese
- 1 egg
- 1 tbsp minced parsley fresh or dry
- 1 tbsp minced basil fresh or dry
- 1 tsp dry oregano
- 3 garlic cloves pressed
- salt
- fresh cracked black pepper
Topping:
- 1/2-1 cup shredded Mozzarella cheese
- 1/2 tsp dry oregano
Instructions
- Preheat the oven to 350° and lightly grease a 9×13 baking dish.
Pasta:
- TIP: season water that pasta is cooked in to infuse it with more flavor.TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.
- Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.
- Once cooked, strain, and set aside to cool down enough to be handled.
Ricotta filling:
- While pasta is cooking, mix the filling.
- Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside about 1/3 cup of shredded Mozzarella for topping.)
Baking:
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
- Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.
- TIP: I don’t like to place shells seam down because the filling often leaks out of the shells, so place shells in the pan seam up.
- Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes.
Video
Notes
- Make Ahead: Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight with a fitted lid of a plastic wrap. Make sure it’s covered air-tight and refrigerate for a day or so. (I wouldn’t recommend making stuffed shells any more than 1 day ahead.) When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.
- Storing: You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! (Or, you can transfer them into an air-tight food storage container.) Cover the leftover dish air-tight and refrigerate. Properly stored, they should last 3-4 days.
- Reheating: you can reheat individual portions in the microwave, just make sure not to overheat it. It’s best to reheat in 30-40 second increments just until heated through. You can also reheat in the oven at 350°. Transfer the shells into a baking dish, cover with aluminum foil and reheat just until heather through.
- Freezing: See the post for freezing instruction and options.
Nutrition
Originally published on Will Cook For Smiles on February 19, 2019.
Linda says
Perfect for football game food. Very tasty
LyubaB says
So glad to hear you enjoyed them!
Alicia says
I have been using your recipie for years! Always a family favorite. Comes out great everytime.
LyubaB says
I am so happy to hear that! Thanks for taking the time to stop by and tell me! 🙂
Ashley says
Sooo good! This was a quick and easy weekday dinner to make. Will be making again and again!!
M Chandler says
Sooo doggone good! These were completely devoured in one meal. Will make these again!
Holly says
Loved these! The whole family enjoyed! Easy and the best stuffed shells recipe! I love how uncomplicated your recipes are!
Debbie Knudslien says
I’m going to try these with my little 4-year-old grandson helping me stuff the shells. I want to add some cooked Italian-flavored turkey sausage to the stuffing, so will probably cut down a bit on the ricotta. I’m excited to make this with him.
LyubaB says
That sounds really yummy! Let me know how you like it!
Jolene says
Love this dish- have made several times. I always add a little ground meat in the stuffing mixture- husband has to always have meat of some sort. Thanks for a great recipe!
LyubaB says
That sounds good! I am glad you liked them!
recipe baron says
Hey Judy, I made this tonight, but instead of ricotta I used cream cheese, instead of shells I used elbow macaroni, and instead of the marinara I used ragu cheese sauce.
For some reason it didn’t turn out like the picture and I’m at a loss. Was it the okra that maybe ruined it?
That being said, I love those comments who don’t use remotely close to the recipe but complain about a subpar dish.
I made it tonight, used all of the above minus the parsley due to allergens and it turned out great. Next time I’d suggest making the mixture a few hours before and letting it “marinate”, it would be a great addition.
Jennifer Rai says
Amazing comment 🙂
Sue says
Hmmm sounds like you made a totally different recipe 🙂
Carrie says
Loved this! I used raos marinara and Italian sausage with onions as well…. I did add 1/2 t of onion powder to ricotta mix bc I think onion powder needs to be in everything. Cheese was block then shredded… both mozz and parm! So good! Used fresh parsley but dried basil. Great recipe
LyubaB says
Thanks, Carrie! So glad you liked it!
Jan crea says
I added mild Italian Sausage and used cottage cheese instead of ricotta. I added a 1/2 C of chive cream cheese and finely cut up broccoli . I used Bertolli marinara and it is super good. Turned out so delicious. My Italian husband loved it.
LyubaB says
Yum! Glad you liked it!
Jordan says
I just made this tonight and it was great!! Made a little extra to freeze some and I can’t wait to have it again! Didn’t have marinera exactly but had jarred pasta sauce.
Judy says
Was wondering if anyone had put meat on. Top? I was thinking of cooking Italian sausage and putting on top before the cheese. Thoughts?
Brielle Long says
I haven’t personally but that sounds super good to me! 🙂
Darlene Crews says
Hi Judy. I am actually making this right now. I put meatballs in between my shells while they are baking. So far everything looks perfect. I had made stuffed manicotti and put meatballs in the pan while cooking in the past and it came out perfectly fine.
LyubaB says
Mmm yum! Good idea!