Classic Stuffed Shells (2024)

Pasta – make sure to get jumbo shells that are meant for stuffing. Get a package that’s about 10-12 oz so that you have a few extras to cook in case some break during cooking.

Ricotta Cheeses– usewhole milk ricotta for the best rich and creamy filling.

Shreddedmozzarella – use whole milk shredded mozzarella cheese. It will melt nicely and add to rich and creamy filling consistency.

Parmesan cheese – freshly gratedparmesanwill have the best flavor and freshly grated parmesan blends better into the filling.

Herbs–Dried oreganoandfresh basilandfresh parsleywill create a great aroma and flavor. If you have to, you can also use dried herbs just half the amount.

Garlic– it’s best to usefreshgarlic (not pre-minced) for the better overall flavor!

Pasta Sauce– of course, it’s always best to usehomemade marinara sauce, but you can also use your favorite store-bought one.

See recipe card for complete information on ingredients and quantities.

There are four easy steps to making stuffed shells – cook pasta, prepare ricotta filling, stuff shells, and bake them.

Preheat the oven to 350° and lightly grease a 9×13 baking dish.

Cook jumbo shells pasta according to the package instructions (1) until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain and set aside to cool down enough to be handled.

PRO TIP: this recipe makes about 18 stuffed shells but cook 3-4 extra shells just in case some rip and break apart. (And you can always throw in the broken ones into the sauce and just eat it as pasta.)

While pasta is cooking, mix the filling. Combine ricotta cheese, egg, herbs, garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl (2). Use a fork to mix everything well, until all ingredients are evenly incorporated throughout.

Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.

Fill each shell with about 2 tablespoons of ricotta filling (3) and place it in the sauce, in the pan (4).

TIP: Make sure to place stuffed shells in the pan seam up.

Sprinkle some Mozzarella cheese, oregano, and parsley over each shell (5) and bake for about 20-25 minutes (6).

Make Ahead Instructions

Stuffed shells can easily be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight with a fitted lid of a plastic wrap. Make sure it’s covered air-tight and refrigerate for a day or so.

I wouldn’t recommend making stuffed shells any more than 1 day ahead.

When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.

Storing and Reheating Instructions

You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! (Or, you can transfer them into an air-tight food storage container.) Cover the leftover dish air-tight and refrigerate. Properly stored, they should last 3-4 days.

To reheat: you can reheat individual portions in the microwave, just make sure not to overheat it. It’s best to reheat in 30-40 second increments just until heated through. You can also reheat in the oven at 350°. Transfer the shells into a baking dish, cover with aluminum foil and reheat just until heather through.

How To Freeze Stuffed Shells

You have several options for freezing stuffed shells. It can be frozen with or without sauce. You can bake it straight from the freezer or let it slow-thaw for several hours first.

TIP: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.

To freeze stuffed shells without sauce:

Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an aluminum baking dish and let shells freeze for about 2 hours. Once shells are frozen, you can transfer them into a large freezer zip-lock bag or a freezer container with a lid.

When ready to bake,nestle frozen shells in marinara sauce in a baking dish and sprinkle Mozzarella cheese and herbs on top. Cover with a sheet of aluminum foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes.

To freeze stuffed shells with sauce:

To freeze stuffed shells with sauce is even easier. Use aluminum foil baking dish to prepare the shells.

Prepare stuffed shells according to the recipe up to the step of baking. Instead of baking it, wrap it tight and freeze. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.

Label and place in the freezer. Stuffed shells can be frozen for 3-5 months.

To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours.

If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.

How can I add meat to stuffed shells?

There are a few ways you can add some meat to stuffed shells. You can make a meaty pasta sauce by cooking some ground beef with the sauce (like one in the Instant Pot Spaghetti dinner recipe). Or you can combine Bolognese sauce with some homemade marinara sauce.
Another way to add some meat is to chop some rotisserie chicken or another leftover chicken and mix it into the filling.

Can I add veggies to the filling?

Of course! You can sauté some onions and spinach, drain well, and mix it into the filling. You can also sauté any combination of veggies like onions, carrots, bell peppers, and mushrooms, drain them after sautéing and mix it into the filling.
Just remember, adding things to the filling will increase the amount of filling. You can always cook a few extra shells to stuff and make a few more.

What goes good with stuffed shells?

This is a hearty, comforting meal so as a side dish, I’d recommend something light. You can always make a nice simple salad with Italian Dressing or a Balsamic Vinaigrette. A classic Caprese Salad is always a great addition to any Italian dinner.
You can always roast some vegetables like mushrooms, broccoli, and/or cauliflower.
If you want something warm and comforting, go with a soup. Minestrone soup is a loaded with veggies and very comforting, while Mushrooms soup feels lighter but also comforting.

Some Italian Pasta Recipes To Try

• Cheesy Pesto Chicken Stuffed Shells
• Baked Ziti
• Classic Manicotti
• Seafood Alfredo Stuffed Shells
• Instant Pot Spaghetti