Easy Homemade Stuffed Shells Recipe
A comforting classic Italian-inspired dish, stuffed shells bring a beautiful balance of creamy ricotta, vibrant marinara, and perfectly baked pasta. This recipe captures the heart of home cooking, approachable, elegant, and deeply satisfying. Whether for a weeknight dinner or a cozy weekend gathering, these stuffed shells are a guaranteed crowd-pleaser.
Ingredients List
- 20–24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
- 3 cups marinara sauce (homemade or high-quality store-bought)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, for gentle heat)
- Fresh basil or parsley, chopped, for garnish
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the jumbo shells until just al dente, about 1–2 minutes less than package instructions. Drain and lay the shells on a baking sheet to cool slightly without sticking.
Step 2: Prepare the filling
In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, chopped spinach, garlic, Italian seasoning, crushed red pepper flakes, salt, and pepper. Mix until smooth and evenly combined.
Step 3: Stuff the shells
Spoon or pipe the ricotta mixture into each shell, filling generously but not overstuffing. Arrange the stuffed shells in a lightly greased baking dish.
Step 4: Add sauce and cheese
Pour marinara sauce over and around the shells, ensuring they’re evenly coated. Sprinkle the remaining mozzarella over the top for a beautifully melted, golden finish.
Step 5: Bake
Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbling and lightly golden.
Step 6: Garnish and serve
Let the dish rest for a few minutes. Garnish with fresh basil or parsley and serve hot with a crisp salad or warm garlic bread.
Cook Time
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Servings
- Makes about 6 servings (4 shells per serving)
Nutritional Information (approx. per serving)
- Calories: 420 kcal
- Protein: 22 g
- Carbohydrates: 36 g
- Fat: 20 g
- Fiber: 3 g
- Sodium: 780 mg
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and bake at 350°F (175°C) until warmed through, or microwave individual portions. For longer storage, freeze stuffed shells in a freezer-safe dish (before baking or after fully cooked) for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Suggestions
- For a heartier filling, add cooked Italian sausage or ground beef to the ricotta mixture.
- Enhance flavor with roasted vegetables such as mushrooms or zucchini folded into the filling.
- Use freshly grated cheese for the best texture and flavor, it melts more smoothly and tastes richer.
Seasonal Relevance
- Spring/Summer: Add fresh herbs or lightly sautéed zucchini for a seasonal twist.
- Fall/Winter: Incorporate roasted butternut squash or caramelized onions for a cozy, sweet-savory layer.
- This dish works beautifully year-round, adapting easily to what’s fresh and available.
Conclusion
Easy homemade stuffed shells are a shining example of comfort food elevated, approachable yet impressive, nostalgic yet versatile. Perfect for family dinners, potlucks, or make-ahead meals, this recipe captures everything you love about classic Italian flavors in a beautiful, bake-and-serve format.
Easy Homemade Stuffed Shells Recipe
6
servings25
minutes35
minutes420
kcal1
hourA comforting Italian-inspired pasta bake, these easy homemade stuffed shells are filled with creamy ricotta, smothered in marinara, topped with golden melted cheese, and baked to perfection, the ultimate family dinner or make-ahead meal.
Ingredients
20–24 jumbo pasta shells
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, chopped (optional)
3 cups marinara sauce
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, chopped, for garnish
Directions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- In a bowl, mix ricotta, half the mozzarella, Parmesan, egg, spinach, garlic, seasoning, red pepper flakes, salt, and pepper.
- Fill each shell with the ricotta mixture and arrange in a greased baking dish.
- Cover shells with marinara sauce and top with remaining mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and lightly golden.
- Let rest for a few minutes, garnish with fresh basil or parsley, and serve warm.
Recipe Video
Notes
- Make ahead: Assemble up to 1 day ahead, refrigerate, and bake when ready.
- Freezer-friendly: Freeze before or after baking for up to 2 months.
- For added flavor, fold in cooked Italian sausage, ground beef, or roasted vegetables into the filling.
FAQs
Can I make stuffed shells ahead of time?
Yes. Assemble the shells up to a day in advance, cover, and refrigerate. Bake when ready, adding 5–10 minutes to the baking time if cold from the fridge.
What’s the best pasta brand for jumbo shells?
Look for brands that hold their shape well, such as Barilla or De Cecco. They’re sturdy enough for stuffing and baking without tearing.
Can I make this dish gluten-free?
Absolutely. Use gluten-free jumbo shells and ensure your marinara sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
