Classic Stuffed Shells

My recipe features simple, classic, and straight forward stuffed shells. The best results come from the extra cheesy ricotta filling and homemade marinara sauce. The whole dish will take about 45 minutes to prepare but I also include an option to stuff them ahead of time. 

This stuffed shells recipe is the epitome of comfort food and has been beloved by readers and family for many years and I believe that’s because it’s simple enough but also holds so much comfort and beautiful flavor!

While, I highly recommend to make your own pasta sauce, I totally understand not having the time to do it. Luckily, tomato sauce keeps very well in the refrigerator for a few days and in the freezer for even longer. So you can make the sauce ahead of time and I have more tips on that below!

I also share a few tips on my personal favorite store-bought sauces to make it super simple. 

How To Make Stuffed Shells: Step-by Step and Tips

1. Cook jumbo shells pasta in a pot of salted water 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.
2. PRO TIP: this recipe makes about 18 stuffed pasta 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.)
3. While pasta is cooking, use a fork to mix everything well, until all ingredients are evenly incorporated throughout.

4. Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly. 
5. Fill each shell with about 2 tablespoons of ricotta filling and place it in the sauce, in the pan. 
6. PRO TIP: Make sure to place stuffed shells in the pan seam up. 
7. Sprinkle some Mozzarella cheese, oregano, and parsley over each shell and bake at 350°F for about 20-25 minutes. 

Ingredient Substitutions & Recipe Variations

• 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.
• 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.
• Cheese: use whole milk shredded mozzarella cheese. It will melt nicely and add to rich and creamy filling consistency. You can also add more flavor by adding cheeses like Asiago, Romano, or Fontina.
• Pasta Sauce – of course, it’s always best to use homemade marinara sauce, but you can also use your favorite store-bought one. 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.
• Meats: A way to add some meat is to mix in about 1/2 lb. of cooked seasoned ground beef, crumbled Italian sausage, chopped rotisserie chicken, or another leftover chicken right into the filling. To make it extra meaty, try to combine Bolognese sauce with some homemade marinara sauce.
• Vegetables: 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.

Make Ahead Instructions

• Stuff cooked jumbo shells 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, Freezing, and Reheating Instructions

• Storing: You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! 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.

PRO 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: Stuff cooked shells with the ricotta filling. Freeze in an aluminum baking dish for about 2 hours. Once frozen, 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: Use aluminum foil baking dish to prepare the shells. Prepare stuffed shells according to the recipe up to the step of baking. Wrap it air-tight with layers of plastic food wrap and foil and freeze. 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 for up to 24 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.

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Originally published on Will Cook For Smiles on February 19, 2019.

Some Italian Pasta Recipes To Try

• Cheesy Pesto Chicken Stuffed Shells
• Baked Ziti
• Classic Manicotti
• Seafood Alfredo Stuffed Shells
• Instant Pot Spaghetti