Name: Stuffed Shells Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 15 ounces ricotta cheese; 1 ½ cups shredded mozzarella cheese; ¾ cup grated parmesan cheese; 1 large egg; 1 ½ cups chopped fresh spinach (optional); 2 cups marinara sauce; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; Extra mozzarella and parmesan for topping

Creamy, cheesy, and bubbling with rich tomato flavor, Stuffed Shells Pasta is the kind of comfort food that brings the family running to the table. Each pasta shell is generously filled with a savory mixture of cheese, herbs, and sometimes even ground meat or spinach, all nestled in a luscious marinara sauce and baked until golden and irresistible. It’s the perfect make-ahead meal for busy weeknights or a cozy dinner party dish that looks as impressive as it tastes.

This recipe is a celebration of simple ingredients coming together to make something extraordinary. Whether you’re cooking for two or feeding a crowd, Stuffed Shells Pasta is always a hit. Plus, it’s highly customizable—make it vegetarian, meaty, or gluten-free depending on your preferences. If you’ve never tried making stuffed shells from scratch, you’ll be surprised how easy and satisfying it can be.

Preparation Phase & Tools to Use

To create a flawless Stuffed Shells Pasta, having the right kitchen tools on hand will make the process smoother and more enjoyable:

Large Pot: Essential for boiling the jumbo pasta shells without crowding. Overcrowding can lead to sticking or breaking.
Colander: For draining the cooked shells carefully to avoid tearing.
Mixing Bowls: You’ll need a couple of large bowls to mix the filling ingredients and to help prep your sauce and toppings.

Baking Dish (9×13 inch): Crucial for baking everything evenly. A glass or ceramic baking dish retains heat well.
Spoon or Piping Bag: For stuffing the shells neatly and efficiently. A piping bag helps if you’re aiming for clean presentation.
Aluminum Foil: To cover the baking dish for the first half of the baking time, keeping everything moist.

Having these tools prepped before you start will help streamline the steps and lead to a beautifully baked pasta dish.

Ingredients for the Stuffed Shells Pasta

Jumbo Pasta Shells: These large shells are designed for stuffing and hold the filling beautifully.
Ricotta Cheese: Brings creamy richness to the filling and binds other ingredients.

Mozzarella Cheese: Adds meltiness and that gooey cheese-pull factor everyone loves.
Parmesan Cheese: Infuses the dish with savory depth and salty finish.
Spinach (optional): Great for adding color, nutrition, and a subtle earthy flavor.

Egg: Helps set the filling so it doesn’t spill out during baking.
Italian Seasoning: A blend of herbs that gives your filling that signature Italian taste.
Marinara Sauce: The savory base that brings everything together with its tomatoey goodness.

Garlic (minced): Adds a punch of flavor to both sauce and filling.
Salt and Pepper: To balance and highlight the flavors.

How To Make the Stuffed Shells Pasta

Step 1: Boil the Shells

Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, then drain and set aside. Don’t overcook them—they will continue to soften in the oven.

Step 2: Prepare the Filling

In a large mixing bowl, combine ricotta, mozzarella, parmesan, egg, spinach (if using), minced garlic, Italian seasoning, salt, and pepper. Stir until the mixture is well-blended and creamy.

Step 3: Stuff the Shells

Using a spoon or piping bag, carefully fill each shell with the cheese mixture. Be generous but don’t overfill.

Step 4: Layer the Baking Dish

Spread a layer of marinara sauce on the bottom of your baking dish. Arrange the filled shells open-side up in the dish. Pour the remaining sauce over the top and sprinkle with additional mozzarella and parmesan.

Step 5: Bake

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden.

How to Serve and Store Stuffed Shells Pasta

Serve Stuffed Shells Pasta hot, straight from the oven, topped with extra parmesan and fresh chopped parsley if desired. Pair it with a crisp green salad and some garlic bread for a full Italian-style dinner.

To store leftovers, let the shells cool completely. Transfer to an airtight container and refrigerate for up to 4 days. You can also freeze the unbaked shells for up to 2 months. When ready to eat, bake straight from frozen—just add 10-15 extra minutes to your baking time.

Frequently Asked Questions

How do I keep the shells from breaking?

Cook them al dente and handle gently during draining. Also, use a wide pot so they don’t crowd.

Can I make this dish ahead of time?

Absolutely! Assemble the dish and store it in the fridge up to 24 hours before baking.

Can I add meat to the filling?

Yes! Cooked ground beef or sausage works beautifully mixed into the cheese filling.

Is there a gluten-free version?

Use gluten-free pasta shells and make sure your marinara sauce is gluten-free.

How do I freeze stuffed shells?

Freeze them before baking. Place the filled, sauced shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months.

Want More Pasta Ideas?

If you love these comforting stuffed shells, you’ll definitely want to explore these pasta-inspired favorites:

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And let me know in the comments how yours turned out. Did you add spinach or go full cheese? Maybe you spiced it up with sausage?

I love seeing your twists on these recipes. Got a question or a kitchen tip to share? I’m all ears!

Stuffed Shells Pasta

Author: Olivia McKenney

Total Time: 55 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Stuffed Shells Pasta is the ultimate comfort food—jumbo pasta shells filled with a creamy, cheesy mixture and baked in a rich marinara sauce until bubbly and golden. This family-style dish is perfect for make-ahead meals, potlucks, or cozy weeknight dinners.