Are you ready for a delicious Stuffed Shells Recipe recipe that will bring your family together around the dinner table? I'm going to share with you an easy-to-follow stuffed shells recipe, and some delicious variations you can try to add your own spin on this comfort food classic. For another fun variation on classic stuffed shells, try these Chicken Alfredo Stuffed Shells and the rest of our family friendly recipes.
⭐Why This Stuffed Shells Recipe is Awesome
- This is a simple recipe to make. Honestly, the most labor-intensive part of the recipe is boiling the shells. Then you just mix a few ingredients for the filling.
- Makes the perfect meal when served with garlic bread and a side salad.
- Cooks up in just 30 minutes!
- Jumbo shells - approximately 20 jumbo shells
- Ricotta cheese - If you don't have ricotta, you can use a mix of mozzarella and Parmesan cheese, but the results won't be as creamy.
- Shredded mozzarella cheese - You can buy it pre-shredded or shredded your own from a block of mozzarella.
- Egg - Adding an egg to the ricotta will help bind the cheese and prevent it from becoming runny and coming out of the shell while cooking.
- Italian seasoning - Made from oregano, thyme, rosemary, basil, and marjoram.
- Marinara sauce - You can use jarred or make your own tomato sauce.
📋Step by Step Instructions
STEP 1: Preheat oven to 350 degrees. Boil water and cook shells according to the directions on the package in a large pot of salted water. Drain the shells, spray them with cooking spray (to prevent sticking), and set aside.
STEP 2: In a medium bowl, mix ricotta, egg, Italian seasoning, and 1 cup of mozzarella until well combined.
STEP 3: Fill each shell with a tablespoon of the cheese mixture.
STEP 4: Spray a 9x13 casserole dish. Fill the baking dish with the stuffed shells. You can fit four rows of five shells each.
STEP 5: Spoon 1 cup of marinara sauce over the jumbo pasta shells.
STEP 6: Sprinkle the remaining 1 cup of shredded mozzarella over the sauce.
STEP 7: Cover with foil and bake for 30 minutes in a 350-degree oven. Remove foil and bake for another 5 minutes.
You can sprinkle some Parmesan cheese on top if you wish, but this Stuffed Pasta Shells Recipe doesn't really need anything else. They are that good!
If you have any leftovers of ricotta stuffed shells, they are great to take to work the next day. Just heat up in the microwave and enjoy!
This stuffed shells recipe with ricotta is a quick and easy dinner that is perfect for a busy weeknight. For more easy dinners, turn to Eat At Home Meal Plans which are a time and money saver!
Tip 1: You can prepare these stuffed shells the night before and cover them and place them in the refrigerator. You can then pop them in the oven the next day when you are ready to use them.
Tip 2: Whole milk mozzarella is my favorite to use in this recipe because I find it melts easier and is richer.
What kind of sauce do you use in these cheese stuffed shells?
Since I was in a hurry, I used a jarred marinara sauce. If you have a favorite sauce recipe, feel free to use that. If you are looking for a delicious sauce recipe, try this Homemade Marinara Sauce.
How do you store Italian stuffed shells?
Store any leftovers in an airtight container in the fridge for up to four days.
What kind of variations can you do with this recipe?
You can add ground turkey, ground beef, or chopped up Italian sausage to the ricotta cheese mixture. You can also add some chopped veggies.
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Stuffed Shells Recipe
- Preheat oven to 350 degrees.
- Boil water and cook shells according to directions on package. Drain the shells, spray them with cooking spray (to prevent sticking) and set aside.
- In a medium bowl, mix ricotta, egg, Italian seasoning and 1 cup of mozzarella until combined well.
- Fill each shell with a tablespoon of the ricotta mixture.
- Spray a 9×13 casserole dish. Fill the casserole dish with the stuffed shells. You can fit four rows of five shells.
- Pour 1 cup of marinara sauce over the stuffed shells.
- Sprinkle remaining 1 cup of shredded mozzarella over the sauce.
- Cover with foil and bake for 30 minutes in a 350 degree oven.
- Remove foil and bake for another 5 minutes.
- You can prepare these stuffed shells the night before and cover them and place them in the refrigerator. You can then pop them in the oven the next day when you are ready to use them.
- Whole milk mozzarella is my favorite to use in this recipe because I find it melts easier and is richer.