Stuffed Shells
This is the definitive comforting casserole, boasting chewy pasta, creamy ricotta filling, and savory marinara sauce, all baked under a canopy of melty mozzarella. Loved by all, stuffed shells make a wholesome weeknight dinner, yet they’re fancy enough for entertaining.
This recipe was written for the Arizona Republic.
What are stuffed shells? Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells that are filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and herbs (and sometimes spiked with spinach and parsley), and often contains additional cheeses, such as mozzarella and parmesan. Stuffed shells are easy to make, and leftovers store and reheat beautifully. Not just a cozy family meal, stuffed shells are equally cherished as a feast for a crowd. I’m sure this version will become a hit with your clan.
Here’s what you need for these stuffed shells
- Pasta shells. Choose jumbo pasta shells for this recipe; those are designed for stuffing. Jumbo shells are sold with the other pastas in the grocery store (often on the top shelf next to the lasagna noodles).
- Olive oil. A drizzle of olive oil on the cooked pasta shells prevents them from sticking together prior to stuffing.
- Ricotta cheese. Creamy ricotta cheese makes up the bulk of the filling. I suggest whole milk ricotta cheese for its richness.
- Mozzarella cheese. Mozzarella cheese is used both in the filling, and as a topping for the stuffed shells. I recommend whole milk mozzarella cheese for its buttery flavor and meltability.
- Parmesan cheese. Nutty, salty parmesan cheese enhances the ricotta filling for the shells. If possible, use freshly grated parmesan cheese.
- Egg. One egg is used in the filling to help bind ingredients together.
- Garlic. Fresh garlic adds pungency and depth of flavor to the filling. I prefer fresh garlic, but if desired, you may substitute 1/2 teaspoon garlic powder.
- Italian herb seasoning. Italian herb seasoning is an aromatic blend of basil, oregano, marjoram, sage, and garlic. Brands vary, but that’s the gist, making it an ideal, one-stop-shop for great flavor.
- Salt and pepper. Salt and freshly ground black pepper make all flavors in the filling pop! Marinara sauce. While you can certainly use store-bought marinara sauce for this recipe, I strongly encourage you make my recipe below. There’s a slight hint of balsamic, balanced with a touch of sugar, and aromatic garlic and herbs. It’s easy, savory, and partners perfectly with the stuffed shells. If you decide to use a store-bought sauce, choose a high-quality marinara for the best flavor.
- Parsley. While optional, a fresh parsley garnish adds great color and flavor to the baked stuffed shells. If desired, you may also use fresh basil, or a combination of parsley and basil.
Here’s the easy process for making these stuffed shells
- Boil the pasta.
- Make the filling.
- Stuff the shells.
- Assemble the casserole.
- Bake to perfection.
What should you serve with your stuffed shells? I suggest serving warm bread and a fresh green salad on the side. Those two simple additions round out the meal and make it complete.
How to make these stuffed shells in advance. These stuffed shells store incredibly well, whether you’re prepping in advance or storing leftovers. To make the dish in advance, assemble the dish as directed, cover with foil and refrigerate for up to 3 days or freeze for up to 3 months. Thaw for at least 10 hours in the refrigerator before baking as directed. Pull the dish from the refrigerator 30 minutes before baking and bake as directed. Note, if your shells are cold before baking, you may need to add 5 to 10 minutes to the baking time.
How to store leftover stuffed shells. Cool your stuffed shells completely before transferring them to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, use the microwave, or transfer the shells to a baking dish, cover with foil, and reheat in a 350-degree oven for 15 to 20 minutes, or until hot all the way though.
Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- Olive oil for drizzling
- 15 ounces ricotta cheese, preferably whole milk
- 3 cups shredded mozzarella cheese, preferably whole milk, divided
- 1/3 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, grated or minced, or 1/2 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- Salt and freshly ground black pepper
- Chopped fresh parsley for serving, optional
For the Marinara Sauce (or use 3 cups of store-bought marinara sauce)
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, grated or minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 28- ounce can crushed tomatoes
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven to 375 degrees.
- Cook the pasta shells in salted water according to the package directions, until al dente (salted water helps keep the pasta shells from sticking). Drain, transfer to a large piece of aluminum foil and spread out in an even layer. Drizzle with olive oil to prevent the shells from sticking to each other. Don’t worry if some shells have split, you can patch them up with the cheese filling when stuffing.
- In a large bowl, combine the ricotta cheese, 2 cups of the mozzarella cheese, parmesan cheese, egg, garlic, Italian herb seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Pour the marinara sauce into the bottom of a 13×9-inch baking dish and spread out in an even layer.
- Stuff the shells with the ricotta mixture and nestle them into the marinara sauce. Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).
- Cover the pan with foil and bake for 30 minutes, until the sauce is bubbly. If desired, place the pan under the broiler to brown the cheese.
- Top with parsley, if using, and serve.
For the Marinara Sauce
- Heat the oil in a medium saucepan over medium-low heat. Add the shallot and garlic and cook for 3 minutes, until soft. Add the oregano, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
- Add the crushed tomatoes and their juices, balsamic vinegar, and sugar and bring to a simmer. Reduce the heat to low, cover and simmer for 20 minutes.
- Season to taste with salt and black pepper.