This Classic Stuffed Shells Recipe is creamy, gooey, carb-y comfort food at it’s best! Our family loved recipe features jumbo pasta shells, hearty tomato sauce, and a delicious ricotta cheese mixture! Plus, gooey mozzarella cheese on top. Sure to become one of your favorite pasta dishes, it’s delicious with garlic bread and salad.

Stuffed Shells Recipe: Comfort Food in a Casserole Dish

Next time you’re craving comfort food, make these gloriously cheesy stuffed shells!!! Aka heaven in a casserole dish. My family BEGS me for this recipe. And we have a lot of fun making the stuffed shells together as a family.

I usually cook the sauce and make the ricotta cheese mixture before they join me in the kitchen. Then I let my kids stuff the jumbo pasta shells, grate the mozzarella cheese, and roughly chop the fresh herbs with his little plastic toddle knife. You can never start teaching them kitchen skills too young!

What are Stuffed Shells?

Stuffed shells is essentially a super cheesy baked pasta dish, quite similar to lasagna or baked ziti. Perfect for those nights you’re craving Italian-style comfort food! We make it all the time in the chilly winter months and for family gatherings and holiday celebrations.

There are tons of variations on this recipe floating around the world – and internet. I have Spicy Stuffed Shells Fra Diavolo and Caprese Stuffed Shells recipes here on the blog. And a lot of recipe will incorporate ingredients such as ground beef, Italian sausage, or even frozen spinach into the sauce!

Make the Marinara Sauce: Add Italian Sausage or Ground Beef

But for this recipe, we’re keeping things classic with a simple marinara sauce. But don’t let the word ‘classic’ fool you into thinking that means plain or boring! Because it most certainly does not. This incredibly delicious homemade marinara sauce is made with onion, olive oil, garlic, crushed tomatoes, and fresh basil.

Want to bulk it up with some protein? Feel free to add Italian sausage or ground beef to the sauce. You’ll want to fully cook it, breaking it up as you do, until the meat is no longer pink. Then add it to the sauce recipe.

Let’s Talk Ricotta Cheese Mixture

• Like most stuffed shells recipes, this one features ricotta cheese, parmesan cheese, and mozzarella cheese. 
• Two eggs add structure to the cheese mixture. Don’t leave those out or the ricotta cheese mixture will be runny!
• Fresh basil and parsley – plus salt and pepper – add plenty of fresh flavor. I don’t suggest using dried herbs in place of the fresh ones.

Can I Sub Cottage Cheese for Ricotta Cheese?

• Yes, you can technically sub cottage cheese for ricotta cheese in this recipe. Below are some tips on why you might not want to do it though. And some advice for you in case you choose to try it out.
• But cottage cheese is chunkier and more acidic, so your cottage cheese mixture will also be slightly chunkier. If you don’t mind that, it’s a great sub.
• Cottage cheese won’t have the same richness as ricotta cheese, so you could add an extra egg yolk to the mixture if desired.
• Personally, I don’t recommend subbing cottage cheese for ricotta cheese because ricotta cheese tastes better. And has a better texture for this recipe.

Don’t Overcook the Jumbo Pasta Shells!

• Do not, I repeat, DO NOT over cook your jumbo pasta shells. In fact, I want you to undercook them which will ensure they won’t get gluey or too soft in the baking dish.
• Boil them in a large pot of salt water for exactly 5 minutes, then drain them well and gently pat them dry. The shells will still be relatively hard, but soft enough for you to stuff them.
• This is good, because they will continue to cook in the oven. And they’ll emerge perfectly cooked once they’ve finished baking! Trust me here… no one want a soggy stuffed shell!
• I don’t recommend making this recipe with any other noodle than jumbo pasta shells.

Stuffed Shells Recipe: How to Make

1. Oven Prep: Preheat the oven 30 minutes before you plan on baking. The oven must be at the right temperature before you place the baking dish in the oven. Otherwise the cheese won’t melt properly.
2. Stuff the Jumbo Pasta Shells: Pour some marinara sauce on the bottom of your casserole dish. Then stuff each jumbo pasta shell with some of the ricotta cheese filling.
3. Finish Assembly: Nestle the jumbo pasta shells in the sauce as close together as possible. Then pour on the remaining tomato sauce and sprinkle with the mozzarella cheese.
4. Bake the Stuffed Shells: Pop the baking dish in the oven for about 35 minutes. Or until the mozzarella cheese is melted, bubbling, and golden brown! You might need to add a few minutes to the bake time if you’re baking it in a thick ceramic casserole dish. Or if you’re baking it after it’s been chilled in the fridge.
5. Finishing Touches: Sprinkle the shells with fresh chopped parsley and a little parmesan cheese. This is totally optional but so delicious.
6. Serve Warm: Stuffed shells are best served hot – or warm – so serve them as soon as they come out of the oven. This will ensure the mozzarella cheese is still gooey and the jumbo shells are soft and delicious.

Make it Ahead: Refrigerate in the Baking Dish Until Ready to Bake!

• You can fully assemble this stuffed shells recipe up to 24 hours in advance. Simply cook as directed, cool completely, then cover with aluminum foil and place it in the fridge until you’re ready to bake.
• When you’re ready to bake, remove the foil and bake as directed. You might beed to add a few minutes to the bake time.
• You can also freeze this stuffed shells recipe. Cook, cool, and cover with aluminum foil. Then freeze for up to 2 months. I suggest making this in an aluminum baking dish if you plan on freezing it.
• To thaw, remove the baking dish from the freeze and thaw it in the fridge overnight. Then remove the casserole dish 1 hour before you plan on baking and let it sit at room temperature. Bake as directed, adding as many minutes to the bake time as needed. Usually 10 to 15.
• If you plan on making this recipe in advance and keeping it in the fridge or freezer, I suggest undercooking the jumbo pasta shells. I suggest boiling them for exactly 3 minutes. This just ensures your noodles won’t get too soft as they sit in the sauce.

More Comfort Food Pasta Recipes:

• Super Cheesy Kale and Roasted Red Pepper Pasta Bake
• Baked Rigatoni with Beef
• Pasta Puttanesca
• Baked Rigatoni Fra Diavolo with Sausage and Zucchini
• Easy Pasta Fagioli Soup

This post may contain affiliate links

Classic Stuffed Shells

Ashley Manila

This Classic Stuffed Shells Recipe is creamy, gooey, carb-y comfort food at it’s best! Our family loved recipe features jumbo pasta shells, hearty tomato sauce, and a delicious ricotta cheese mixture! Plus, gooey mozzarella cheese on top. Sure to become one of your favorite pasta dishes, it's delicious with garlic bread and salad.

 

5 from 11 votes

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 Servings

Ingredients

 

For the Sauce:

• 3 tablespoons olive oil
• 1 large large onion finely diced
• 6 cloves garlic minced
• 1/8 teaspoon crushed red pepper flakes tiny pinch
• 1/3 cup red wine optional
• 2 28 ounce cans crushed tomatoes with basil
• 1/2 teaspoon salt more to taste
• 1/4 teaspoon ground black pepper more to taste
• 2 teaspoons granulated sugar
• 1/2 cup fresh basil chopped

For the Cheese Filling:

• 15 ounces ricotta cheese
• 1/3 cup parmesan cheese finely grated
• 4 ounces mozzarella cheese shredded
• 2 large eggs lightly beaten
• 2 Tablespoons parsley finely chopped
• 2 Tablespoons basil finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Shells:

• 1 12 ounce box jumbo shells pasta
• 4 ounces mozzarella cheese shredded
• 4 ounces fontina cheese (mozzarella can be used instead) cubed
• 2 Tablespoons fresh parsley finely chopped, garnish
• 1/2 cup parmesan cheese for serving

Instructions

 

For the Sauce:

• Warm the oil a large saucepan over medium heat. Add in the onion and cook until softened, about 6 to 8 minutes. 
• Add in the garlic and crushed chili flakes and cook for another minute, or until fragrant.
• Stir in the wine, if using, and cook for 2 minutes. Then add in the crushed tomatoes, salt, and pepper, stir well to combine. 
• Bring sauce to a boil, then reduce to medium-low and simmer, stirring occasionally, for 45 minutes.
• Stir in the sugar and basil and cook for another 15 minutes. Taste and add salt and pepper as needed. 
• Remove from heat allow to slightly cool before using it in the baked ziti. Sauce can be made up to 3 days in advance and stored in the fridge until needed. 

For the Cheese Filling:

• In a large bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, basil, egg, eggs, salt and pepper. Stir together until just smooth. Set aside until needed.

For the Shells:

• Bring a large pot of water to boil. Add a 1/2 teaspoon of salt, then stir in the pasta shells. Set a timer and cook for exactly 4 minutes. Drain and quickly run under cold water to stop the cooking process. Pat the shells dry and set aside.

Assembly and Baking:

• Preheat the oven to 375 degrees (F). 
• Pour 1 and 1/2 cups of the tomato sauce onto the bottom of a 9X13-inch casserole dish. Set aside. 
• Stuff each shell with a heaping tablespoon of the cheese filling, then place it in the baking dish. Nestle the shells as close together as possible. Repeat with all shells until you run out of cheese filling.
• Top shells with remaining pasta sauce, then sprinkle with both cheeses. 
• Bake the shells for 35 minutes, or until the cheese is golden and bubbling.
• Let rest for 5 minutes before serving. Then sprinkle with parsley and parmesan and serve! 

Keyword stuffed shells, pasta, pasta recipes

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature