Stuffed shells are the Italian-American casserole that everybody loves but nobody makes often enough. Each jumbo shell gets packed with a seasoned ricotta filling, nestled into a pool of marinara, and blanketed with melted mozzarella. Fair warning: it goes fast. It is pure comfort: warm, cheesy, and deeply satisfying. This is the dish you bring to a potluck, make for a crowd, or assemble on a Sunday to eat throughout the week. It feeds a lot of people without a lot of fuss. The one move that saves this recipe from frustration is undercooking the shells by about two minutes. They need to be pliable enough to fill but firm enough to hold their shape without tearing.
Solid. Once drained, toss them with a drizzle of oil. From there, it is just spooning in the herbed ricotta, lining them up in a baking dish, and letting the oven do the rest. These freeze extremely well before baking. Assemble a tray, wrap it tightly, and stash it in the freezer for up to three months. When you are ready, bake straight from frozen with an extra 15 to 20 minutes of oven time. Serve with a big green salad and crusty bread.
Undercook the Shells Slightly
Cook the jumbo shells in heavily salted boiling water for about two minutes less than the package directions. They need to be pliable enough to stuff but still firm enough to handle without tearing. Drain them and immediately toss with a drizzle of olive oil on a sheet pan to prevent sticking. Lay them flat in a single layer while you prepare the filling. If they stick together, they will tear when you try to separate them.
Make a Well-Seasoned Ricotta Filling
Mix whole milk ricotta with shredded mozzarella, grated Parmesan, an egg, chopped fresh basil and parsley, garlic powder, salt, and pepper. The egg helps bind the filling so it does not spill out during baking. Taste the mixture and adjust the seasoning. It should taste rich, herby, and slightly salty. If it tastes bland, add more Parmesan and salt. Spoon about two tablespoons of filling into each shell.
Assemble and Bake Until Bubbly
Spread half the marinara in the bottom of a 9×13-inch baking dish. Arrange the stuffed shells seam-side up in the dish, nestling them into the sauce. Pour the remaining marinara over the shells and top with shredded mozzarella and Parmesan. Cover with foil and bake at 375 degrees for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Let rest for five minutes before serving.
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Herbed Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 5 servings
Description
Stuffed shells are the comfort food cousin of lasagna — jumbo pasta shells filled with a herbed ricotta mixture, tucked into marinara, and baked under a blanket of melted mozzarella. Each shell is a self-contained bite of creamy, cheesy, saucy perfection. They are absurdly easy to assemble and always a hit.
Ingredients
- 20 jumbo pasta shells
- 15 ounces whole milk ricotta
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 large egg
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups marinara sauce
- 1 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
Instructions
- Preheat oven to 375°F. Cook the shells in salted boiling water for 2 minutes less than package directions — they need to be pliable but still firm enough to handle. Drain and lay flat on a sheet pan drizzled with olive oil.
- Mix the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, basil, parsley, garlic powder, salt, and pepper.
- Spread 1 1/2 cups marinara in the bottom of a 9×13-inch baking dish.
- Spoon about 2 tablespoons of the ricotta filling into each shell. Arrange them seam-side up in the baking dish.
- Pour the remaining marinara over the shells. Top with 1 cup mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake 25 minutes. Remove foil and bake 10 more minutes until bubbly and the cheese is golden. Let rest 5 minutes.
Notes
- Undercook the shells — they finish in the oven. Fully cooked shells tear when you try to stuff them.
- Drizzle olive oil on the drained shells immediately to prevent them from sticking together while you work.
- These freeze beautifully. Assemble, cover tightly, and freeze unbaked for up to 3 months. Add 15 minutes to the covered bake time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 18
- Carbohydrates: 42
- Fiber: 3
- Protein: 22
- Cholesterol: 65
Frequently Asked Questions
Why do my shells keep tearing?
The shells are either overcooked or you are trying to stuff them while they are stuck together. Undercook them slightly and toss with olive oil immediately after draining to prevent sticking.
Can I add meat to the filling?
Yes. Cooked Italian sausage or ground beef can be mixed into the ricotta filling. Brown the meat, drain the fat, and stir it into the ricotta mixture before stuffing the shells.
Can I freeze stuffed shells?
Yes. Assemble the dish, cover tightly with foil, and freeze unbaked for up to three months. Bake from frozen, adding 15 minutes to the covered bake time. Do not thaw before baking.
