Stuffed Shells Recipe
Whenever I make this stuffed shells recipe, I’m instantly transported back to family dinners where we’d all fight over the cheesiest, crispiest corner pieces. Jumbo pasta shells filled with creamy ricotta, mozzarella, and parmesan, nestled in savory tomato sauce, and baked until bubbly — it’s the perfect easy, comforting meal for any night of the week.
Ingredients
- For the Pasta & Cheese Filling:
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional
- For the Sauce & Assembly:
- 3 cups tomato sauce use your favorite store-bought or homemade marinara sauce
- 1/2 pound ground beef or Italian sausage cooked and drained (optional)
- Extra grated parmesan cheese for topping
Instructions
- Cook the shells:
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until just al dente. Drain and rinse with cool water to stop cooking. Set aside on a baking sheet so they don’t stick. (10–12 minutes)
- Make the ricotta mixture:
- In a large bowl, combine ricotta cheese, 1 cup mozzarella, parmesan, egg, Italian seasoning, salt, pepper, and parsley if using. Stir until smooth and well mixed. (5 minutes)
- Prepare the sauce:
- Spread about 1 cup of tomato sauce evenly on the bottom of a 9x13-inch baking dish. If using ground beef or sausage, brown it in a skillet over medium heat, drain excess fat, and stir into the sauce. (10 minutes)
- Fill the shells:
- Using a spoon or small cookie scoop, fill each cooked shell with the ricotta mixture. Place each stuffed shell seam side up in the baking dish, nestled into the sauce. Repeat until all shells are filled. (10–15 minutes)
- Top and bake:
- Pour the remaining tomato sauce evenly over the shells. Sprinkle the rest of the mozzarella and extra parmesan cheese on top. Cover the dish with foil and bake at 375°F for 25 minutes, then uncover and bake an additional 10–15 minutes, until cheese is melted and bubbly. (35–40 minutes)
- Serve:
- Let the stuffed shells rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if you’d like! (5 minutes)
Notes
- Don’t overcook the shells: Slightly undercooked pasta holds up better while baking.
- Cool pasta before filling: Cool shells keep the ricotta mixture from getting runny.
- Use a piping bag: If you hate messy hands, fill a zip-top bag with the ricotta filling and snip off the corner to pipe it in!
- Cover while baking: Foil helps the shells steam and stay tender. Uncover at the end for golden, bubbly cheese.
- Season the filling well: Taste and adjust salt and pepper — bland cheese is no fun!