I’m sharing my Stuffed Shells Recipe: extra cheesy three-cheese ricotta-stuffed jumbo shells, brightened with garlic and fresh herbs and finished with a homemade marinara sauce that will make you curious to read on.

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I always thought stuffed shells were predictable until I tried this take. Whole milk ricotta cheese fills each shell so you get that rich slightly tangy bite.

Folks who love Creamy Chicken Stuffed Shells might think they know the deal, but the pop from a Marinara Sauce Homemade style gives it a different slightly bold attitude. I wont give away the whole thing, but expect layers that sneak up on you and a finish that’s moreish in a weird little way.

You wont regret it, really, you’ll be curious enough to try it tonight.

Ingredients

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Jumbo pasta shells: Starchy pasta, good carbs, fills you up, mild flavor, holds sauce well.
Ricotta: Creamy ricotta, decent protein, calcium rich, slightly sweet, can be high in fat.
Mozzarella: Melty mozzarella gives stretch, moderate protein, lower salt if fresh, mild milky taste.
Parmesan: Savory umami Parmesan adds saltiness and depth, strong flavor so use sparingly.
Egg: Egg binds filling, adds protein and richness, nothing fancy but it helps.
Garlic: Garlic gives aromatic punch, savory, not sweet, small amount goes a long way.
Marinara sauce: Tomato marinara brings acidity and sweetness, vitamin C, fiber varies by recipe.
Olive oil: Olive oil adds silkiness and healthy fats, use moderate amounts for flavor.
Fresh herbs: Parsley and basil brighten dish, small vitamin boost, fresh herbal lift.

Ingredient Quantities

1 pound jumbo pasta shells (about 24 shells, give or take)

15 to 16 ounces whole milk ricotta cheese (about one standard container)

2 cups shredded mozzarella cheese (about 8 ounces)

1/2 cup grated Parmesan cheese (about 50 grams)

1 large egg

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

2 cloves garlic, minced

3 cups marinara sauce (about 24 ounces, store bought or homemade)

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

How to Make this

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1. Preheat oven to 375 F and bring a large pot of water to a boil; stir in the 1 teaspoon kosher salt. Cook the jumbo shells until just al dente, about 9 to 11 minutes, drain and toss with the 1 tablespoon olive oil so they dont stick.

2. While the pasta cooks, heat a small skillet over medium and add the minced garlic with the olive oil for 30 to 45 seconds just until fragrant, don’t brown it. Remove from heat and let cool a minute.

3. In a bowl combine the ricotta, 1 1/2 cups of the shredded mozzarella, 1/3 cup of the grated Parmesan, the large egg, chopped parsley, chopped basil, cooled garlic and the 1/2 teaspoon black pepper. Add the 1/4 teaspoon crushed red pepper flakes if you want some heat, taste and adjust a pinch of salt if needed.

4. Spread about 1 cup of the marinara sauce on the bottom of a 9×13 baking dish so the shells wont stick and get saucy bottoms.

5. Fill each shell with about 1 to 2 tablespoons of the ricotta mixture, using a spoon or a piping bag or a zip-top bag with the corner cut off. Arrange the filled shells open side up in the dish on top of the sauce.

6. Pour the remaining marinara over and around the shells so theyre mostly covered, then sprinkle the remaining 1/2 cup mozzarella and the rest of the Parmesan evenly over the top.

7. Cover the dish tightly with foil and bake at 375 F for 25 to 30 minutes until everything is hot and the cheese is melted.

8. Remove the foil and bake uncovered for another 5 to 7 minutes if you want the top a little bubbly and golden, or broil for 1 to 2 minutes watching closely so it doesn’t burn.

9. Let the dish rest for 5 minutes before serving so the sauce sets a bit, garnish with extra chopped parsley or basil if you like, and enjoy.

Equipment Needed

1. Large stockpot for boiling the shells
2. Colander or large strainer to drain them
3. 9 by 13 inch baking dish to assemble and bake
4. Mixing bowls, at least one large and one small
5. Measuring cups and measuring spoons
6. Small skillet for the garlic and olive oil
7. Wooden spoon or silicone spatula for stirring and spreading
8. Piping bag or zip top bag with corner snipped, plus a spoon for filling
9. Aluminum foil and oven mitts for covering and handling the hot dish

FAQ

Q: How do I cook the jumbo shells so they don’t fall apart?

Boil them in salted water until just al dente, usually 1 to 2 minutes less than the package says. Stir gently so they don't stick, drain carefully and rinse with cool water so they stop cooking. If they feel soft, they’ll tear when you stuff them, so undercook them a little.

Q: My ricotta is watery, what can I do?

Drain it in a fine mesh sieve or line a bowl with cheesecloth and let it sit 20 to 30 minutes in the fridge. You can also stir in the egg and Parmesan right after draining, that helps bind it. Cottage cheese can work if you pulse it in a blender so it’s smoother.

Q: Can I make these ahead or freeze them?

Yes. For make ahead, assemble, cover and refrigerate up to 24 hours, then bake from cold, add a few extra minutes. To freeze, assemble on a baking tray, freeze until solid, then transfer to a bag. Bake from frozen at 375 F for about 35 to 45 minutes covered, then uncover to brown, until hot all the way through.

Q: How long and at what temperature do I bake them?

Preheat oven to 375 F. Cover the dish with foil and bake 25 to 30 minutes until everything is hot and bubbly, then uncover and bake 5 to 10 more minutes if you want the cheese golden. Internal temp should be about 165 F.

Q: Can I add meat or vegetables to the filling?

Sure. Cooked Italian sausage, ground beef, or sauteed spinach, mushrooms or zucchini mix in well with the ricotta. If you add cooked veggies, squeeze out excess moisture first so the filling doesn't get soggy.

Q: How many shells does this feed and can I change the cheeses?

One pound is about 24 jumbo shells and serves 6 to 8 depending on sides. You can swap some or all of the ricotta for whole-milk cottage cheese or mascarpone for a richer filling, and you can use provolone instead of mozzarella if you like a sharper flavor.

Classic Stuffed Shells Recipe Substitutions and Variations

Ricotta (15–16 oz) — swap with well drained cottage cheese pulsed in a blender until smooth for similar texture; or use the same amount mascarpone for a richer, creamier filling.
Jumbo pasta shells (1 lb) — use manicotti tubes or large conchiglioni if you cant find shells; or boil lasagna sheets and roll them up instead (about 12 sheets).
Mozzarella (2 cups) — substitute provolone or fontina 1:1 for a slightly sharper melt; or try half mozzarella + half Monterey Jack for extra gooeyness.
Large egg — replace with 1/4 cup plain Greek yogurt to bind, or make a “flax egg” with 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes) if you want egg-free.

Pro Tips

– Cook the shells a bit underdone and spread them out to cool so they stop steaming, dont pile them up or they’ll get soggy and harder to fill.

– Drain the ricotta in a fine sieve or cheesecloth for 15 minutes if it seems watery, then whisk it smooth. Taste and adjust salt and pepper before filling so you dont end up with bland shells.

– Chill the cheese mixture for 10 to 15 minutes before filling, it firms up and is way easier to pipe. No piping bag? use a sturdy zip top bag with a small corner cut, or just spoon and press gently.

– Make ahead or freeze: assemble the tray and refrigerate up to 24 hours before baking for an easy dinner, or freeze the assembled dish (flash freeze on a sheet first). Add extra bake time if baking from chilled or frozen and always remove foil for the last few minutes to get a nice golden top.

Classic Stuffed Shells Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

467

kcal

Equipment: 1. Large stockpot for boiling the shells
2. Colander or large strainer to drain them
3. 9 by 13 inch baking dish to assemble and bake
4. Mixing bowls, at least one large and one small
5. Measuring cups and measuring spoons
6. Small skillet for the garlic and olive oil
7. Wooden spoon or silicone spatula for stirring and spreading
8. Piping bag or zip top bag with corner snipped, plus a spoon for filling
9. Aluminum foil and oven mitts for covering and handling the hot dish

Ingredients

1 pound jumbo pasta shells (about 24 shells, give or take)
15 to 16 ounces whole milk ricotta cheese (about one standard container)
2 cups shredded mozzarella cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 50 grams)
1 large egg
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 cloves garlic, minced
3 cups marinara sauce (about 24 ounces, store bought or homemade)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional

Directions

Preheat oven to 375 F and bring a large pot of water to a boil; stir in the 1 teaspoon kosher salt. Cook the jumbo shells until just al dente, about 9 to 11 minutes, drain and toss with the 1 tablespoon olive oil so they dont stick.
While the pasta cooks, heat a small skillet over medium and add the minced garlic with the olive oil for 30 to 45 seconds just until fragrant, don't brown it. Remove from heat and let cool a minute.
In a bowl combine the ricotta, 1 1/2 cups of the shredded mozzarella, 1/3 cup of the grated Parmesan, the large egg, chopped parsley, chopped basil, cooled garlic and the 1/2 teaspoon black pepper. Add the 1/4 teaspoon crushed red pepper flakes if you want some heat, taste and adjust a pinch of salt if needed.
Spread about 1 cup of the marinara sauce on the bottom of a 9×13 baking dish so the shells wont stick and get saucy bottoms.
Fill each shell with about 1 to 2 tablespoons of the ricotta mixture, using a spoon or a piping bag or a zip-top bag with the corner cut off. Arrange the filled shells open side up in the dish on top of the sauce.
Pour the remaining marinara over and around the shells so theyre mostly covered, then sprinkle the remaining 1/2 cup mozzarella and the rest of the Parmesan evenly over the top.
Cover the dish tightly with foil and bake at 375 F for 25 to 30 minutes until everything is hot and the cheese is melted.
Remove the foil and bake uncovered for another 5 to 7 minutes if you want the top a little bubbly and golden, or broil for 1 to 2 minutes watching closely so it doesn't burn.
Let the dish rest for 5 minutes before serving so the sauce sets a bit, garnish with extra chopped parsley or basil if you like, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.