Stuffed Pasta Shells Recipe (Easy, Cheesy, and Family-Friendly)
Stuffed pasta shells are one of those meals that feel special without being hard to make. Large pasta shells are filled with a creamy cheese mixture, covered in rich tomato sauce, and baked until bubbly. This recipe is simple, comforting, and perfect for both weeknights and gatherings. I like it because it uses basic ingredients, doesn’t require fancy skills, and always turns out satisfying. Whether you’re cooking for family or guests, these stuffed shells bring warmth and flavor to the table.
Why I Will Love This Recipe
I love this stuffed pasta shells recipe because it’s reliable and forgiving. The flavors are classic and balanced, with creamy cheese and savory sauce in every bite. It’s also easy to prepare ahead of time, which saves effort on busy days. The recipe works well for both small dinners and larger groups. Most importantly, it feels homemade and comforting without being complicated.
Ingredients List
For the Pasta Shells
- Jumbo pasta shells – 20 to 24 shells
- Salt – 1 tablespoon (for boiling water)
For the Filling
- Ricotta cheese – 2 cups
- Mozzarella cheese, shredded – 1½ cups
- Parmesan cheese, grated – ½ cup
- Egg – 1 large
- Garlic, minced – 2 cloves
- Dried Italian seasoning – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
For Assembly
- Marinara or tomato pasta sauce – 3 cups
- Mozzarella cheese, shredded – 1 cup (for topping)
Tools Used in Cooking
- Large pot for boiling pasta
- Colander for draining shells
- Mixing bowl
- Spoon or spatula
- Baking dish (9×13 inch works well)
- Aluminum foil
- Oven
Step-by-Step Instructions
- Bring a large pot of water to a boil. Add salt and cook the jumbo pasta shells according to package instructions until just tender. Do not overcook.
- Drain the shells and rinse gently with cool water. Set them aside on a tray so they don’t stick together.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper. Mix until smooth.
- Preheat the oven to 180°C (350°F).
- Spread about 1½ cups of marinara sauce evenly on the bottom of the baking dish.
- Fill each pasta shell with the cheese mixture using a spoon. Place the filled shells open-side up in the dish.
- Pour the remaining sauce over the shells. Sprinkle the top with extra mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is melted and lightly golden.
- Let the dish rest for 5 minutes before serving.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 22 g |
| Carbohydrates | 38 g |
| Fat | 20 g |
| Saturated Fat | 11 g |
| Fiber | 3 g |
| Sodium | 780 mg |
Helpful Tips
Cook the pasta shells just until tender, as they will continue to cook in the oven. If the filling feels too thick, you can add a tablespoon of milk to loosen it slightly. Always cover the dish during the first bake to keep the shells moist. Letting the dish rest after baking helps the shells hold their shape when serving.
Variations
You can add cooked spinach or finely chopped mushrooms to the cheese filling for extra flavor. For a meat version, mix in cooked ground beef or chicken. If you prefer a richer taste, use a blend of different cheeses like provolone or fontina. A white sauce can also be used instead of marinara for a creamier version.
How to Serve
Serve stuffed pasta shells hot, straight from the oven. They pair well with a simple green salad or steamed vegetables. Garlic bread or plain bread works nicely on the side. This dish can be served as a main course and doesn’t need much else to feel complete.
Storage Instructions
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven or microwave until heated through. You can also freeze the baked or unbaked shells for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
FAQs
Can I make stuffed shells ahead of time?
Yes, you can assemble the dish up to one day in advance and keep it covered in the refrigerator.
Do I have to use ricotta cheese?
Ricotta is traditional, but cottage cheese can be used if blended smooth.
Why are my shells breaking?
Overcooking the pasta can make shells fragile. Cook them just until tender.
Can I freeze stuffed shells?
Yes, they freeze well both before and after baking.
Conclusion
This stuffed pasta shells recipe is a dependable, comforting meal that works for many occasions. It’s easy to prepare, uses simple ingredients, and delivers rich flavor in every bite. Whether you make it for a family dinner or prepare it ahead for later, this dish offers both convenience and homemade quality. Once you try it, it’s likely to become a regular favorite in your kitchen.
