Stuffed Shells Recipe

Cheesy stuffed shells are the perfect family-friendly comfort food. They're packed with ingredients you probably already have and they're easy to customize when you want something new. What are you waiting for? Save this recipe to your collection because it's going to become your go-to.

How to Make Stuffed Shells

Stuffed shells are incredibly easy to prep in just 15 minutes. Here's what you can expect from this recipe:

Step 1: Cook the Shells

Bring a large pot of lightly salted water to a boil. Add the jumbo pasta shells and cook until tender yet firm to the bite, about 8 to 10 minutes. Drain and set aside.

Step 2: Make the Filling

While the pasta is cooking, prepare the filling. In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, beaten eggs, dried parsley, salt, and black pepper. Mix until everything is well incorporated. Set aside.

Step 3: Make the Sauce

In a medium bowl, combine the pasta sauce and sliced fresh mushrooms. Add the remaining mozzarella and Parmesan cheeses. Stir everything together until well combined.

Step 4: Stuff the Shells

Once the pasta shells are cooked and drained, stuff each shell with the ricotta mixture. Place the stuffed shells in a 9x13-inch baking dish, making sure they are evenly arranged.

Step 5: Add the Sauce

Pour the prepared pasta sauce mixture over the stuffed shells, making sure to cover them evenly with the sauce.

Step 6: Bake

Preheat the oven to 350F (175C). Bake the stuffed shells in the preheated oven for 35 to 60 minutes, or until the edges are bubbly and the shells are slightly set. Remove from the oven and serve hot.

Can You Make Stuffed Shells Ahead of Time?

Yes! Stuffed shells are a great make-ahead meal. To prepare in advance, fully assemble the stuffed shells in a baking dish, then cover the unbaked shells with foil. Store the baking dish in the fridge for one to two days. When ready to bake, simply pop the dish in the oven and bake as directed. You may need to add a few extra minutes to the baking time to account for the chilled temperature.

What to Serve with Stuffed Shells

Stuffed shells make a hearty main dish, so pairing them with a lighter side is ideal. Try serving them with a Caesar salad or roasted vegetables. For extra flavor, consider serving with buttered Italian bread or garlic knots.

How to Store Stuffed Shells

Store any leftover stuffed shells in an airtight in the fridge for up to four days. Reheat in the microwave before serving.

Can You Freeze Stuffed Shells?

You can freeze both baked and unbaked stuffed shells. For baked stuffed shells, place the leftovers in an airtight or zip-top freezer bag. Freeze for up to three months. When you're ready to eat, thaw the shells overnight in the fridge and reheat. For unbaked stuffed shells, assemble them in a baking dish, then wrap the dish with storage wrap and foil. Freeze for up to three months. Thaw in the fridge overnight and bake as directed, adding extra time as needed due to the frozen temperature.

Community Tips and Praise

"Soooo good, definitely a keeper. I prepared it the night before (without baking) and just covered it and put it in the fridge. When I got home the next day, I threw it in the oven for 50 minutes and it came out perfect," says Alex L.

"This is a wonderful recipe. I don't like cottage cheese in my shells, so this was exactly what I was looking for. I used homemade sauce, added frozen chopped spinach to the filling (defrosted and well-drained), and omitted the mushrooms. It's perfect as written, but these adjustments are just my personal preferences," says WILSKA50.

"I've made this so many times now, my almost 2-year-old and husband absolutely love it! I leave the mushrooms out but do everything else the same, and it always turns out amazing! Prepping is so easy, which is a big bonus," raves Amanda Geiger.

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 1 (32 ounce) ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 2 large eggs, beaten
• 1 tablespoon dried parsley
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Directions

1. Preheat the oven to 350F (175C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. While the pasta is cooking, mix ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
4. Combine pasta sauce and mushrooms in a medium bowl. Add the remaining mozzarella and Parmesan cheeses and stir until well combined.
5. Stuff shells with ricotta mixture and place in a 9x13-inch baking dish.
6. Pour pasta sauce mixture over the shells.
7. Bake in the preheated oven until the edges are bubbly and the shells are slightly set, about 35 to 60 minutes. Serve hot and enjoy!

Recipe Tip

For more flavor, feel free to add extra spices to the filling if desired.

Nutrition Facts (per serving)

• Calories: 550
• Total Fat: 25g (31%)
• Saturated Fat: 14g (70%)
• Cholesterol: 116mg (39%)
• Sodium: 1544mg (67%)
• Total Carbohydrate: 44g (16%)
• Dietary Fiber: 3g (12%)
• Total Sugars: 9g
• Protein: 38g (75%)
• Vitamin C: 2mg (3%)
• Calcium: 884mg (68%)
• Iron: 3mg (16%)
• Potassium: 594mg (13%)