There’s something incredibly comforting about a bubbling dish of Cheesy Stuffed Shells fresh from the oven. This Italian-American classic combines tender pasta shells with a rich, creamy filling and tangy marinara sauce for a meal that feels both special and homey at the same time.
Perfect for weeknight dinners or weekend gatherings, these stuffed shells strike that magical balance between impressive and approachable. Even kitchen novices can create this crowd-pleaser with minimal fuss, and the results are guaranteed to earn you rave reviews around the dinner table.
Why You’ll Love This
- Make-ahead friendly: Assemble earlier in the day or even the night before for an easy dinner solution
- Customizable: Easily adapt with different cheeses or add vegetables to the filling
- Kid-approved: The cheesy goodness and familiar flavors make it a hit with even picky eaters
- Freezer-friendly: Make a double batch and freeze one for later
- Perfect balance of textures: Tender pasta, creamy filling, and gooey melted cheese in every bite
Ingredients
- 12 oz box jumbo pasta shells
- 1 lb ground beef
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 24 oz jar marinara sauce
- 20 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- Dried parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Cook jumbo shells according to package directions until al dente. Drain and let cool for a few minutes to make handling easier.
- Heat a large oven-safe skillet over medium-high heat. Add ground beef and chopped onion, cooking until beef is browned and onion is softened. Season with salt, pepper, paprika, and Italian seasoning.
- Remove excess grease and add minced garlic, cooking for 30 seconds until fragrant. Pour in marinara sauce and let simmer on low heat while you prepare the filling.
- In a large bowl, combine ricotta cheese, egg, Parmesan cheese, dried parsley, and garlic powder. Mix well until smooth and creamy.
- Using a spoon, carefully fill each cooked shell with 1 1/2 to 2 spoonfuls of ricotta mixture. You'll need about 21 shells for a 12-inch skillet.
- Place stuffed shells into the skillet with meat sauce, pressing them gently down into the sauce. If not using an oven-safe skillet, transfer sauce to a 9×13 baking dish first.
- Sprinkle mozzarella cheese evenly over the shells. Bake uncovered at 400°F for 25 minutes until cheese is melted and edges are lightly golden and crispy.
- Remove from oven and sprinkle with dried parsley for color. Let cool for 5 minutes before serving to allow filling to set slightly.
Tips & Variations
- Cook a few extra shells as some may tear during cooking
- Add 1 cup of cooked, chopped spinach (well-drained) to the cheese mixture for extra nutrition
- Substitute cottage cheese for ricotta if preferred
- For a meat option, add 1/2 pound of cooked ground Italian sausage to the marinara sauce
- Use a zip-top bag with a corner snipped off as a makeshift piping bag for easier shell filling
- For a spicy kick, add red pepper flakes to the cheese mixture or the sauce
Serving Suggestions
These Cheesy Stuffed Shells pair beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. Garlic bread or warm crusty Italian bread makes an excellent accompaniment for soaking up any extra sauce.
For a complete Italian-inspired meal, serve with roasted vegetables like asparagus, zucchini, or bell peppers tossed with olive oil, salt, and pepper.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- To freeze: Cover unbaked stuffed shells tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in refrigerator before baking
- When reheating, add a splash of water around the edges of the dish and cover with foil to prevent drying out
FAQs
Can I make this vegetarian?
Yes! This recipe is already vegetarian. Just make sure your marinara sauce doesn’t contain meat.
How do I prevent my shells from sticking together after cooking?
Rinse them with cool water after draining and lay them out separately on a baking sheet until you’re ready to fill them.
Can I use low-fat cheeses in this recipe?
Yes, though the filling may be slightly less creamy. Part-skim ricotta and reduced-fat mozzarella will work fine.
What if I can’t find jumbo shells?
You can use manicotti tubes or even make a lasagna with the same filling, layering it between pasta sheets.
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