Irresistibly Cheesy Baked Stuffed Shells Recipe for Pasta Lovers

Creamy, cheesy baked stuffed shells have been my go-to comfort meal since childhood.

Memories of my grandmother’s kitchen inspired this delightful pasta dish that feels like a warm hug.

Ricotta, mozzarella, and parmesan create a luxurious filling that melts perfectly inside tender pasta shells.

Fresh herbs and garlic add an aromatic depth to every delectable bite.

Weeknight dinners or special gatherings become extraordinary with this simple yet impressive recipe.

Italian-inspired ingredients come together seamlessly to create a crowd-pleasing meal.

Let you savor every forkful of this irresistible classic that promises to become a new favorite.

Baked Stuffed Shells Feels Like Sunday Dinner

• Crowd-Pleasing Comfort: This stuffed shells recipe delivers classic Italian-style comfort food that satisfies everyone at the dinner table with its cheesy, saucy goodness.
• Quick Weeknight Winner: Total preparation and cooking time is under an hour, making it perfect for busy families seeking a delicious meal without spending hours in the kitchen.
• Family-Friendly Favorite: Easy to customize with different cheeses or adding ground meat, these shells appeal to both kids and adults, creating a versatile dish that pleases multiple taste preferences.
• Minimal Cooking Skills Required: Even novice cooks can successfully prepare this recipe, with straightforward steps and simple ingredients that ensure a stress-free cooking experience.

Baked Stuffed Shells Mix

• Jumbo Pasta Shells: Large shells perfect for holding a rich, creamy filling, creating a delightful presentation.

• Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese: Creamy trio that provides a luxurious, melty texture with layers of classic Italian cheese flavors. Choose full-fat varieties for best results and richer taste.
• Egg: Binds the cheese mixture together, ensuring a smooth and cohesive filling.

• Fresh Parsley: Adds a bright, fresh note and beautiful green color to the cheese mixture.
• Salt and Pepper: Essential for enhancing the overall flavor profile of the dish.

• Marinara Sauce: Classic Italian tomato sauce that complements the cheesy shells and adds moisture.
• Olive Oil: Optional drizzle that can add a subtle richness and shine to the finished dish.

Stuffed Shells Baked Instructions

Step 1: Prepare The Oven

Heat the oven to 375°F.

This will ensure your dish bakes perfectly and creates a golden, bubbly top.

Step 2: Cook Pasta Shells

Boil jumbo pasta shells in salted water until they’re tender but still firm.

Carefully drain the shells and let them cool slightly so they’re easy to handle.

Step 3: Mix Cheese Filling

• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan
• Beaten egg
• Chopped fresh parsley
• Salt
• Black pepper

Stir everything together until well blended and creamy.

Step 4: Prepare Baking Dish

Spread a thin layer of marinara sauce across the bottom of a baking dish.

This prevents the shells from sticking and adds extra flavor.

Step 5: Stuff The Shells

Gently fill each cooked pasta shell with the cheese mixture.

Place the stuffed shells carefully in the prepared baking dish, nestling them close together.

Step 6: Add Final Touches

Pour remaining marinara sauce over the stuffed shells.

Sprinkle additional mozzarella and Parmesan cheese on top for a delicious cheesy crust.

Step 7: Bake The Dish

Cover the baking dish with aluminum foil and bake for 30 minutes.

Then remove the foil and continue baking for 10-15 minutes until the cheese is melted and golden brown.

Step 8: Serve And Enjoy

Allow the stuffed shells to cool for a few minutes before serving.

This helps the filling set and makes the dish easier to plate.

Tips For Baked Stuffed Shells That Hold Together

• Cook pasta just until al dente to avoid mushy texture and ensure shells hold their shape perfectly during baking.
• Use room temperature ricotta and egg for smoother blending and more consistent filling that spreads easily into shells.
• Layer marinara sauce on bottom and top of shells to create moisture barrier and enhance overall flavor profile.
• Substitute regular cheese with low-fat or plant-based alternatives for lactose-intolerant or vegan diet requirements.
• Assemble shells in advance and refrigerate up to 24 hours before baking, which helps develop deeper flavor and saves time during busy weeknights.

How to Store Baked Stuffed Shells

• Store leftover stuffed shells in an airtight container for up to 3-4 days in the refrigerator, ensuring they're completely cooled before sealing.
• Warm shells at 350°F (175°C) covered with foil for 15-20 minutes, adding a splash of marinara sauce to prevent drying out and maintain moisture.
• Heat individual portions on medium power for 1-2 minutes, stopping halfway to stir and distribute heat evenly, checking temperature before serving.
• Wrap tightly in freezer-safe containers or wrap, storing up to 2 months. Thaw overnight in refrigerator before reheating to preserve texture and flavor.

Sides That Match Baked Stuffed Shells

• Pair with Crisp Salad: Whip up a light, tangy mixed green salad with balsamic vinaigrette to balance the rich, cheesy shells and add a fresh crunch.
• Complement with Red Wine: Select a medium-bodied Italian red like Chianti or Sangiovese to enhance the tomato and cheese flavors, cutting through the dish's richness.
• Match with Garlic Bread: Serve warm, buttery garlic bread on the side to soak up extra marinara sauce and provide a delicious textural contrast to the soft pasta shells.
• Refresh with Sparkling Beverage: Enjoy a chilled Italian soda or sparkling water with a lemon twist to cleanse the palate between bites of the decadent stuffed shells.

Stuffed Shells with Bold Filling Variants

• Vegan Stuffed Shells: Replace ricotta and mozzarella with tofu and vegan cheese alternatives. Use nutritional yeast for extra cheesy flavor and plant-based marinara sauce.
• Gluten-Free Option: Swap regular pasta shells with gluten-free jumbo shells made from rice or corn. Ensure all other ingredients are certified gluten-free.
• Protein-Packed Version: Add cooked ground turkey or lean chicken to the cheese mixture for extra protein. Season the meat with Italian herbs before mixing.
• Spinach Mediterranean Shells: Incorporate chopped spinach and crumbled feta cheese into the filling. Sprinkle with oregano and add diced roasted red peppers for a Mediterranean-inspired variation.

FAQs

• Can I make this recipe ahead of time?

Absolutely! You can prepare the stuffed shells a day in advance, cover them tightly, and refrigerate. When ready to serve, bake directly from the refrigerator, adding 10-15 extra minutes to the baking time.

• Is there a way to make this recipe healthier?

Yes, use part-skim ricotta and mozzarella, add some spinach or zucchini to the cheese mixture for extra nutrients, and use a low-sodium marinara sauce to reduce calories and salt content.

• What if I'm lactose intolerant or vegan?

Try using dairy-free cheese alternatives like cashew ricotta or store-bought vegan cheese. You can also substitute the egg with a flax egg or commercial egg replacer to make it fully plant-based.

• Can I freeze these stuffed shells?

Definitely! After assembling but before baking, you can freeze the entire dish. Wrap tightly in plastic wrap and aluminum foil. When ready to eat, thaw overnight in the refrigerator and bake as directed, potentially adding a few extra minutes to cooking time.

Baked Stuffed Shells Recipe

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4.8 from 26 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Comfort meets Italian cuisine in these delightful baked stuffed shells packed with creamy ricotta and herbs. Melted cheese and rich marinara sauce create a perfect harmony that brings families together around the dinner table.

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Ingredients

Scale 1x2x3x

Cheeses:

• 15 ounces (425 grams) ricotta cheese
• 2 cups (226 grams) mozzarella cheese, shredded
• 1/2 cup (50 grams) parmesan cheese, grated

Main Ingredients:

• 1 package jumbo pasta shells
• 1 large egg
• 1/4 cup (60 milliliters) marinara sauce

Seasonings and Extras:

• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (optional for drizzling)

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Instructions

1. Warm the oven to a moderate temperature, preparing the cooking vessel for the delicate pasta creation.
2. Immerse large pasta shells in boiling water, allowing them to achieve a tender yet firm consistency. Carefully extract and set aside to cool slightly.
3. Craft a rich, creamy filling by blending soft ricotta with shredded mozzarella, grated Parmesan, a whisked egg, finely chopped parsley, and a delicate balance of seasoning.
4. Create a luscious foundation by spreading a thin veil of vibrant marinara sauce across the bottom of a ceramic baking dish.
5. Generously stuff each translucent pasta shell with the velvety cheese mixture, nestling them closely together in the prepared dish.
6. Lavish the stuffed shells with a generous cascade of remaining marinara sauce, then crown with an additional layer of mozzarella and Parmesan for a golden, crispy finish.
7. Shield the dish with aluminum foil, allowing the shells to bake and meld their flavors. Midway through cooking, remove the protective covering to encourage a beautiful, slightly caramelized surface.
8. Remove from the oven and permit the dish to rest momentarily, allowing the intense flavors to settle before serving this comforting Italian-inspired meal.

Notes

• Ensure shells are cooked al dente to prevent them from becoming mushy during baking, maintaining a perfect texture.
• For a protein boost, mix ground beef, chicken, or turkey into the cheese filling for a heartier version of the dish.
• Create a gluten-free alternative by using gluten-free pasta shells and checking that marinara sauce is gluten-free certified.
• Prep shells ahead of time by cooking and stuffing them a day before, then refrigerate and bake when ready to serve for convenient meal planning.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 70 mg