Easy Stuffed Shells Recipe
Easy Stuffed Shells is one of those magical recipes that feels a little bit like a weeknight miracle: jumbo pasta shells overflowing with a lush, herby cheese filling, nestled into marinara, and topped with melty mozzarella. If you’re dreaming of comfort food that’s deeply flavorful, family-friendly, and practically effortless, these shells deliver every single time. The flavors of basil, garlic, and Parmesan will transport you straight to your favorite Italian trattoria (without all the fuss). Whether you’re cooking for a crowd or just looking to fill up the fridge with leftovers, this recipe makes it wonderfully easy to bring everyone together for one truly cozy meal.
Ingredients You’ll Need
The beauty of these Easy Stuffed Shells is in how a handful of simple ingredients come together to create layers of flavor. Each component is important – from the pillowy pasta to the rich cheese filling – and together they make a meal that feels as special as it tastes.
- Jumbo pasta shells (12 ounces): Big, sturdy shells are the perfect vessels for holding all that rich, creamy filling.
- Kosher salt (1 tablespoon): Essential for seasoning your pasta water so the shells themselves have flavor.
- Whipped cottage cheese or ricotta (30 ounces): The heart of the filling – whipped cottage cheese gives a lighter texture, while ricotta is more classic and ultra-creamy.
- Parmesan cheese, grated (6 ounces): Adds sharp, nutty flavor to the filling and helps it meld together beautifully.
- Egg (1): Binds the cheese mixture so each stuffed shell holds its shape when baked.
- Garlic, minced (1 to 2 cloves): Fresh garlic infuses aromatic intensity into every bite of filling.
- Fresh parsley, minced (1 tablespoon): This little pop of green brightens up the cheese mixture.
- Fresh basil leaves, finely chopped (3/4 cup or 8 to 10 leaves): Basil adds an unmistakable Italian fragrance and flavor you’ll love.
- Salt (1/2 teaspoon): Seasoning the filling is key to well-balanced flavor.
- Fresh ground pepper (1/2 teaspoon): For a gentle kick and depth.
- Marinara sauce (28 ounces): The rich, tangy tomato sauce hugs everything together and keeps the shells moist.
- Mozzarella cheese, grated (8 ounces): A generous topping that melts into bubbly, golden bliss in the oven.
How to Make Easy Stuffed Shells
Step 1: Prep the Baking Dish
Begin by preheating your oven to 350°F to set the stage for seriously oozy, bubbly shells. Lightly spray a 9×13 baking dish with cooking spray so nothing sticks, then spoon half of your marinara sauce over the bottom—this creates a luscious bed that will prevent the shells from drying out while they bake.
Step 2: Cook the Pasta Shells
Bring a large pot of well-salted water to a rolling boil. Add the jumbo pasta shells and cook them until they’re just about three minutes shy of al dente. (Follow the package directions for timing, but don’t overcook—undercooked shells are easier to stuff and will finish cooking in the oven.) Drain them gently and rinse with cool water to stop the cooking process and prevent sticking.
Step 3: Prepare the Cheese Filling
In a large mixing bowl, stir together the whipped cottage cheese or ricotta, grated Parmesan, one egg, minced garlic, chopped parsley, chopped basil, salt, and pepper. The mixture should be creamy, herby, and flecked with vibrant green—you’ll want to taste a little spoonful (or two!) to make sure it’s perfectly seasoned.
Step 4: Stuff the Shells
Using a spoon, gently fill each pasta shell with a generous mound of the cheese mixture. Don’t worry about making them perfect—packed but not overflowing is the goal. Place each stuffed shell in the prepared baking dish, nestling them into the base layer of sauce so they’re snuggled together neatly.
Step 5: Top with Sauce and Cheese
Once all the shells are in the dish, pour the remaining marinara sauce over the top to cover them completely. Sprinkle the grated mozzarella evenly so every shell gets a cheesy, golden crown. The anticipation builds as you slide the dish into the oven—it already looks irresistible!
Step 6: Bake to Perfection
Bake the Easy Stuffed Shells uncovered for about 25 minutes, or until the sauce is hot and bubbly and the mozzarella has melted into a dreamy, golden cap. Let it rest for a few minutes before serving to make those gorgeous layers easier to scoop.
How to Serve Easy Stuffed Shells
Garnishes
For that fresh-from-the-restaurant finish, shower your Easy Stuffed Shells with a sprinkling of chopped fresh basil or parsley right before serving. If you love a little extra richness, a dusting of freshly grated Parmesan or a drizzle of good olive oil can take things up a notch. Whether you go bold with chili flakes or stick to classic Italian herbs, garnishes add both color and flavor.
Side Dishes
Pair your bubbling casserole with a crisp green salad tossed in simple vinaigrette, or some garlicky sautéed spinach for extra veggies. Warm, crusty bread is a must for scooping up every last bit of sauce, and roasted vegetables or a platter of marinated olives always look gorgeous alongside.
Creative Ways to Present
If you’re feeling fancy, tuck the Easy Stuffed Shells into individual ramekins for a dinner-party starter. For a family-style meal, bring the whole bubbly dish to the table and let everyone serve themselves. Leftovers are also fantastic as a next-day lunch, sliced into squares like lasagna and sent off to school or work.
Make Ahead and Storage
Storing Leftovers
Simply cover the cooled baking dish tightly with foil or transfer shells to an airtight container—they’ll keep well in the refrigerator for up to three days. The flavors meld and deepen overnight, making leftovers almost impossible to resist.
Freezing
Prepare the Easy Stuffed Shells right up to the point before baking, then cover tightly and freeze for up to two months. To bake from frozen, add an extra 10-15 minutes to your baking time (keep covered with foil for the first half so the cheese doesn’t brown too quickly).
Reheating
To reheat, pop individual portions in the microwave for a quick fix or cover the whole baking dish with foil and reheat in a 350°F oven until hot and bubbly. A splash of extra sauce on top before reheating helps keep everything moist and delicious.
FAQs
Can I use ricotta cheese instead of cottage cheese in Easy Stuffed Shells?
Absolutely! Ricotta gives the filling a luxurious, traditional Italian texture. If you want a lighter, slightly tangier result, whipped cottage cheese is a fantastic choice—both work beautifully, so use whichever you like best or have on hand.
Can I make Easy Stuffed Shells gluten-free?
Yes! Just swap regular pasta shells for your favorite gluten-free jumbo shells. Be sure to check cooking times (they can be a little different), and otherwise follow the recipe as written for delicious, gluten-free comfort food.
What’s the best way to fill the pasta shells?
A spoon works fine, but for minimal mess, you can use a small cookie scoop or even pipe the filling into shells with a zip-top bag—just snip off a corner and squeeze. The important thing is not to overfill; you want the shells nicely packed but not exploding.
Can I add spinach or other vegetables to the filling?
Definitely! Chopped, cooked spinach (squeeze out excess moisture first) makes a classic addition, and finely diced sautéed mushrooms or zucchini meld beautifully into the cheese blend. Just keep ratios balanced so the filling stays creamy.
Is there a way to make Easy Stuffed Shells ahead for entertaining?
Yes! Assemble the entire dish a day ahead, cover, and refrigerate. When you’re ready, bake as usual—you may need a few extra minutes to heat them through. It’s a fantastic way to take the stress out of serving a crowd.
Final Thoughts
The charm of Easy Stuffed Shells is that they always turn dinner into something cozy, special, and satisfying—without the stress. If you crave timeless, cheesy comfort with a little Italian flair, don’t wait to try this recipe. You’ll fall in love with each hearty, herb-flecked bite!
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Easy Stuffed Shells Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Easy Stuffed Shells are a comforting and flavorful dish that is perfect for a family dinner or gathering. Jumbo pasta shells are filled with a creamy mixture of whipped cottage cheese, Parmesan, garlic, and herbs, then baked in marinara sauce and topped with melty mozzarella cheese.
Ingredients
Pasta Shells:
- 12 ounces jumbo pasta shells
- 1 tablespoon kosher salt
Filling:
- 30 ounces whipped cottage cheese or ricotta cheese
- 6 ounces grated Parmesan cheese
- 1 egg
- 1 to 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
Other:
- 28 ounces marinara sauce
- 8 ounces grated mozzarella cheese
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Prepare baking dish: Spray a 9×13 baking dish with cooking spray and spread half of the marinara sauce on the bottom.
- Cook pasta: Boil salted water and cook pasta shells until 3 minutes shy of al dente. Drain and rinse with cool water.
- Prepare filling: In a bowl, mix cottage cheese, Parmesan, egg, garlic, herbs, salt, and pepper.
- Fill shells: Stuff pasta shells with the cheese mixture and place them in the baking dish.
- Add sauce and cheese: Cover shells with remaining sauce and sprinkle with mozzarella.
- Bake: Bake for 25 minutes until bubbly.
- Serve: Serve hot and enjoy!
Notes
- You can customize the filling with additional herbs or spices to suit your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: stuffed shells, pasta, easy recipe, vegetarian, Italian cuisine
