Name: "Mouthwatering 3-Cheese Stuffed Shells Recipe You'll Crave!"
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp garlic powder; 24 oz marinara sauce; Salt and pepper to taste

Jump to Recipe

There’s something magical about pulling a bubbling pan of homemade stuffed shells out of the oven – that heavenly scent of marinara and melted cheese filling the kitchen takes me right back to Sunday dinners at my Nonna’s house. This stuffed shells recipe is my absolute favorite comfort food, with jumbo pasta shells hugging a creamy ricotta filling that’s perfectly balanced with herbs and three kinds of cheese. The first time I made them for my now-husband (back when we were dating), he declared them “better than any Italian restaurant” – high praise coming from a guy who grew up eating classic red-sauce dishes!

What I love most about this stuffed shells recipe is how the simple ingredients transform into something spectacular. The cheese mixture becomes luxuriously smooth when baked, while the shells stay tender yet hold their shape beautifully. It’s the kind of dish that makes everyone gather around the table before you even call them – the aroma alone is irresistible. Whether you’re cooking for a family celebration or just craving cozy Italian flavors, these stuffed shells never disappoint.

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Stuffed Shells Recipe Ingredients

Gathering the right ingredients makes all the difference in this stuffed shells recipe – trust me, I’ve learned this the hard way after a few “experimental” versions! Here’s exactly what you’ll need for that perfect creamy, cheesy filling and tender pasta:

12 oz jumbo pasta shells (look for the ones specifically labeled “jumbo” – regular shells just won’t hold enough filling!)
15 oz whole milk ricotta cheese (the extra fat makes the filling luxuriously smooth)
2 cups shredded mozzarella, divided (we’ll use half in the filling, half for topping)

1/2 cup freshly grated Parmesan (skip the green can – freshly grated makes a world of difference)
1 large egg (this binds everything together beautifully)
1 tsp dried basil (rub between your fingers before adding to release the oils)
1 tsp dried oregano
1/2 tsp garlic powder (not garlic salt – we want pure flavor!)

24 oz marinara sauce (your favorite jarred brand or homemade)
Salt and freshly ground black pepper to taste

Pro tip: Let the ricotta sit at room temperature for about 15 minutes before mixing – it blends much smoother when it’s not ice cold! And don’t skip drying your cooked shells thoroughly – that extra minute prevents soggy shells later.

How to Make This Stuffed Shells Recipe

Alright, let’s dive into making these heavenly stuffed shells! I promise it’s easier than it looks – just follow these simple steps and you’ll have restaurant-quality results right from your own oven.

Cook the Pasta Shells

First things first – bring a large pot of salted water to a rolling boil (it should taste like the sea!). Gently add your jumbo shells and cook for about 9 minutes – you want them al dente (slightly firm to the bite) since they’ll continue cooking in the oven. Here’s my secret: immediately drain and shock them in cold water to stop the cooking process. This also prevents them from sticking together like glue! Lay them out single layer on a clean kitchen towel to dry while you prepare the filling.

Prepare the Cheese Filling

In a large bowl, start with your room-temperature ricotta – give it a good stir first to smooth out any lumps. Add the egg and mix until fully incorporated (this is crucial for binding). Now gradually stir in 1 cup of mozzarella, Parmesan, and all your dried herbs/spices. Taste and adjust seasoning – I usually add about 1/4 tsp salt and a few cracks of pepper at this stage. The mixture should be thick but spreadable – if it seems too stiff, a tablespoon of milk can loosen it up.

Assemble and Bake

Preheat your oven to 375°F while you assemble. Spread about 1 cup of marinara in the bottom of a 9×13 baking dish. Now the fun part – using a small spoon or piping bag, fill each shell with about 1 tablespoon of cheese mixture (don’t overstuff or they’ll burst!). Nestle them snugly in the sauce. Pour remaining marinara over top, then sprinkle with reserved mozzarella. Cover tightly with foil and bake for 25 minutes – this steaming creates magic! Remove foil and bake 5 more minutes until bubbly and golden. Let rest 5 minutes before serving (the hardest wait ever!).

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Why This Stuffed Shells Recipe Works

After making this recipe countless times (and receiving rave reviews every single time), I’ve pinpointed exactly what makes these stuffed shells stand out from the rest:

Perfect texture balance – The combo of whole milk ricotta and eggs creates a luxuriously creamy filling that holds its shape without becoming gluey, while the al dente shells provide just the right bite
Ultimate freezer meal – You can assemble these ahead and freeze them (unbaked) for up to 3 months – just add 10-15 extra minutes when baking from frozen

Party-perfect proportions – This recipe reliably feeds 6-8 people, making it my go-to for potlucks and family gatherings (I always get asked for the recipe!)
Foolproof method – The foil-on, foil-off baking technique ensures perfect melt without drying out, every single time

Honestly, it’s the kind of dish that makes people think you spent hours in the kitchen – when really, it comes together in under an hour!

Stuffed Shells Recipe Variations

One of the best things about this stuffed shells recipe is how easily you can adapt it to different tastes and dietary needs! Here are my favorite twists that keep the dish exciting every time I make it:

Meat Lover’s Version: Brown 1/2 pound of Italian sausage (casings removed) and mix it right into the cheese filling – the fennel seeds in the sausage pair perfectly with the marinara. My uncle Joe insists this is the only “proper” way to eat stuffed shells!

Veggie-Packed: Stir in 1 cup of thawed, squeezed-dry frozen spinach and a pinch of nutmeg to the ricotta mixture. The spinach adds beautiful color and extra nutrients without changing the creamy texture.

Gluten-Free: Use jumbo brown rice shells (I like the Jovial brand) and check that your marinara is GF-certified. The baking time stays exactly the same – just be extra gentle when handling the gluten-free shells as they’re more delicate.

Pro tip: For extra richness, sometimes I’ll mix a tablespoon of mascarpone into the filling – it’s not traditional, but oh my, is it delicious!

Serving Suggestions for Stuffed Shells

These stuffed shells deserve the perfect sidekicks! I always serve them with warm garlic bread – the crispy edges are perfect for scooping up any stray sauce. A simple green salad with balsamic vinaigrette cuts through the richness beautifully. My family loves when I add roasted zucchini or eggplant on the side too.

Here’s my golden rule: let those piping hot shells rest for 5 minutes after baking. I know it’s tempting to dive right in, but this short wait helps the cheese set so you get perfect, Instagram-worthy portions instead of cheesy lava flows!

Storing and Reheating Your Stuffed Shells

Leftovers? Ha! Just kidding – I know there usually aren’t any with this recipe! But if you’re lucky enough to have extra stuffed shells, here’s how to keep them tasting fresh:

For fridge storage, transfer cooled shells to an air-tight container within 2 hours of baking. They’ll stay perfect for 3-4 days – just reheat individual portions in the microwave at 50% power (so the cheese melts evenly without making the shells rubbery). My favorite trick? Reheat them in the oven at 350°F for 15-20 minutes covered with foil – it brings back that freshly-baked texture.

Want to freeze? Assemble the shells but don’t bake them – that’s the secret! Cover tightly with plastic wrap then foil, and they’ll keep beautifully for 3 months. When ready, bake straight from frozen (no thawing needed) adding about 15 extra minutes to the cooking time.

Stuffed Shells Recipe FAQs

Over years of making these stuffed shells (and answering countless questions from friends and family), I’ve gathered all the solutions to common hiccups. Here are the answers to the questions I get asked most often:

Can I substitute cottage cheese for ricotta?

Absolutely! While ricotta gives that classic Italian restaurant texture, small-curd cottage cheese works in a pinch. Just drain it well in a fine mesh strainer for about 30 minutes first – nobody wants watery filling! Some folks even swear cottage cheese makes a slightly lighter filling. I like to blend it briefly for smoother consistency.

How do I prevent soggy stuffed shells?

This was my biggest struggle when I first started making this recipe! The magic combo is: 1) Cook shells al dente (they’ll soften more while baking), 2) Shock them in ice water to stop cooking, and 3) Pat them completely dry before stuffing. Bonus tip: Don’t drown them in sauce – just a light layer beneath and over top is perfect.

What’s the best marinara sauce brand to use?

After testing dozens of brands, my heart belongs to Rao’s Homemade Marinara – it’s rich, balanced, and doesn’t have that “tinny” taste some jarred sauces do. That said, any good-quality tomato basil sauce works. When I’m feeling fancy, I’ll doctor up basic sauce with a splash of red wine and fresh basil while the shells bake.

Help! My shells keep splitting – any fixes?

Don’t panic! First, make sure you’re buying proper jumbo shells (not regular size). Cook them undisturbed in plenty of boiling water – no stirring for the first 3 minutes helps prevent cracks. If some still split, position them split-side-down in the baking dish – the cheese will melt and “glue” them back together beautifully!

Can I make stuffed shells ahead of time?

You’re reading my mind! These are the ultimate make-ahead meal. Assemble completely (right up to the baking step), cover tightly, and refrigerate for up to 24 hours. When ready, just add about 5 extra minutes to the bake time since they’re cold. They also freeze wonderfully for future easy dinners – my freezer always has a batch waiting!

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Nutrition Information

Now let’s talk numbers – but remember, these are just estimates! The exact nutrition in your stuffed shells will vary based on the specific brands of ingredients you use (especially things like full-fat vs part-skim ricotta). Here’s a general idea per serving (about 3 shells):

Approximate values only – always check your ingredient labels if you’re tracking closely. And hey, if you’ve got special dietary needs, it’s worth chatting with a nutritionist to get precise calculations. I’m just a home cook who loves sharing delicious food, not a dietitian!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

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Stuffed Shells Recipe Ingredients