Cheesy Stuffed Pasta Shells

This classic recipe for Stuffed Shells brings together a creamy, cheesy filling nestled in tender pasta shells surrounded by vibrant marinara sauce. It’s a perfect dish to bring comfort to any dinner table and is great for serving hungry friends or family. The warm, gooey cheese blended with aromatic herbs makes it a crowd-pleaser that tends to disappear quickly, and leftovers reheat beautifully for easy meals throughout the week.

I first made this during a cold weekend when I wanted something cozy and filling. Since then, my family has asked for it whenever they want a hearty, cheesy meal that doesn’t take hours to prepare.

Ingredients

• Twenty jumbo pasta shells: cooked until tender but firm to the bite, which serve as the perfect vessel for the filling
• Half a medium onion: chopped finely to create a flavorful base for the sauce
• Three cloves of garlic: minced fresh for aromatic punch and depth
• One teaspoon of salt: divided throughout the recipe to balance flavors
• Half a teaspoon of freshly ground black pepper: to add a mild heat
• Quarter teaspoon dried oregano: for a subtle herbal note in the marinara
• Three cups of marinara sauce: preferably a good quality jar or homemade for rich tomato flavor
• Fifteen ounces of ricotta cheese: creamy and mild providing the main texture of the filling (choose whole milk ricotta for richer taste)
• One large egg: to bind the filling together for stability while baking
• One third cup parmesan cheese: finely grated for sharpness and umami
• Three cups shredded mozzarella cheese: divided between the filling and topping for melty goodness
• Quarter cup fresh parsley: chopped for freshness and garnish

Step-by-Step Instructions

Cook Pasta:

Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions. Stir occasionally to prevent sticking. Once cooked al dente, drain the shells and immediately rinse with cold water. This stops the cooking process and keeps the shells from sticking to one another.

Make the Red Sauce:

Heat one tablespoon of olive oil in a deep pan over medium-high heat. Add the chopped onion and sauté for three to five minutes until softened and turning golden. Add the minced garlic, half a teaspoon salt, a quarter teaspoon pepper, and a quarter teaspoon oregano. Stir constantly and cook for one more minute until garlic is fragrant. Pour in three cups of marinara sauce, bring to a boil, then reduce to low and simmer for two minutes. Transfer the sauce evenly into the bottom of a nine by thirteen-inch casserole dish.

Combine Cheese Filling:

In a large mixing bowl, combine the ricotta cheese, two cups of shredded mozzarella, parmesan, egg, parsley, and the remaining salt and black pepper. Mix thoroughly until creamy and well combined.

Stuff the Shells:

Use about half an ice cream scoop to fill each pasta shell. Avoid overstuffing to prevent bursting during baking. Arrange the filled shells in a single layer over the marinara sauce in your casserole dish. Sprinkle the remaining cup of shredded mozzarella cheese evenly over the top.

Bake:

Cover the casserole with foil and bake for thirty minutes. You will see the sauce bubbling at the edges when it is ready. Remove the foil and broil for two to four minutes to lightly brown the cheese on top. Remove from the oven and garnish with additional parsley immediately before serving.

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Ricotta cheese is my favorite ingredient here. Its creamy texture and mild flavor carry the dish, adding richness without overpowering the marinara. I have fond memories of making these stuffed shells with my family where everyone took turns stuffing shells, creating a lovely communal activity filled with laughter and conversation.

Storage Tips

To refrigerate, cover your assembled but unbaked stuffed shells with foil and store for one to two days. When baking from cold, simply add about five minutes to the baking time. Fully baked leftovers can be kept covered in the fridge for about three days. For longer storage, freeze the fully assembled casserole without baking, wrapped tightly to avoid freezer burn. Baking from frozen requires about fifty minutes covered with foil.

Ingredient Substitutions

You can use drained cottage cheese instead of ricotta if needed, although the texture will be slightly different. For a vegetarian-friendly option, use a marinara sauce that does not contain meat. Adding sautéed spinach to the filling can boost nutrition and flavor. If fresh parsley is unavailable, dried parsley can be used but add less as the flavor is more concentrated.

Serving Suggestions

Serve your stuffed shells with a fresh green salad dressed with a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette work perfectly alongside this dish for sopping up extra sauce. A light dessert like fresh berries balances out the meal wonderfully.

Cultural Context

Stuffed pasta shells, or conchiglie ripiene, are a beloved Italian-American comfort food inspired by traditional Italian family meals. This dish showcases the Italian love for combining simple ingredients like pasta, cheese, and tomato sauce into something greater than the sum of its parts. It often appears at festive gatherings, embodying warmth and togetherness.

Recipe FAQs

→ How do you prevent pasta shells from sticking?

Cook shells in plenty of salted water, stirring occasionally. After draining, rinse with cold water to stop cooking and keep shells separate.

→ What cheeses work best for the filling?

A blend of ricotta, parmesan, and mozzarella creates a creamy, flavorful filling that melts well during baking.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the shells in the casserole, cover tightly, and refrigerate for up to two days before baking.

→ How should leftovers be reheated to keep moisture?

Add a drizzle of marinara or broth over the shells before reheating in the oven or microwave to retain moisture and prevent drying.

→ What’s the best way to brown the cheese topping?

Remove the foil during the last few minutes of baking and broil briefly until the mozzarella turns golden and bubbly.

→ Can I freeze the stuffed shells?

Yes, assemble the shells in the casserole dish without baking, cover tightly with foil, and freeze up to three months. Bake covered from frozen, adding extra time.