Easy Stuffed Shells Recipe

5 from 1 vote

This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $8

Equipment

Ingredients

12 ounces jumbo shells (about 36 shells)

Filling:

30 ounces ricotta cheese
½ cup grated parmesan
3 eggs
¼ cup basil leaves finely chopped
1 Tablespoon Italian parsley finely chopped
1 teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Sauce

24 ounces marinara sauce (about 3 cups)

Topping

2 cups shredded mozzarella cheese
½ cup Parmesan cheese
parsley & basil to garnish (optional)

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees celsius).
Grease a 9x13” (23 x 33 cm) glass baking dish, set aside.

Cook the Shells

Bring a large pot of salted water to a boil.
Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm (al dente).
Strain in a colander and let cool slightly, but do not rinse.

Make the Filling

While the noodles are cooking, make the filling by adding the filling ingredients in a large bowl, and stirring to combine.

Assemble the Stuffed Shells

Add 1 cup marinara sauce to the bottom of the prepared baking dish.
Fill each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.
Spread the remaining marinara sauce evenly over the shells.
Evenly sprinkle the mozzarella and parmesan cheese over the sauce on top of the shells.

Bake, Cool & Serve

Cover the dish with foil and bake in the preheated oven for 20 minutes.
Uncover and bake until cheese is melted (about 15-20 additional minutes).
Let cool slightly, garnish with fresh herbs (if desired), then serve warm.

Video

Notes

Ingredient Substitutions

Pasta Shells. make sure to get "jumbo" shells for this recipe.
Parmesan cheese. Romano is a good substitute.
Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
Marinara sauce. Use your favorite brand - I love tomato basil sauce. Or, make this homemade marinara sauce.

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Nutrition