Posted Nov 10, 2023, Updated May 19, 2024 This stuffed shells recipe is an easy, crowd-pleasing dinner that everyone absolutely adores (just like this beef lasagna and vegetable lasagna). I mean, what’s not to love? Pasta shells are filled with cheese & herbs, then topped with sauce and more cheese and baked to bubbly perfection! You can even prepare these easy stuffed shells in advance and bake at dinnertime. I suggest serving them with a yummy side salad – like burrata salad, and some homemade french bread!
Stuffed Shells: Ingredients & Substitutions
Pasta Shells. make sure to get “jumbo” shells for this recipe. Parmesan cheese. Romano is a good substitute. Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary. Marinara sauce. Use your favorite brand – I love tomato basil sauce. Or, make this homemade marinara sauce.
How to Make Stuffed Shells
This recipe is pretty simple – simply cook the shells, make the filling, fill and bake! As always, we will walk through the process step-by-step, and don’t forget to watch the video. Begin by preheating the oven and greasing a 9×13” glass baking dish. Set the dish aside.
Cook the shells.
Then, cook the jumbo shells by bringing a large pot of salted water to a boil. Then, cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm. Then, strain the shells in a colander and let cool slightly – but do not rinse.
Make the stuffed shells filling
Making the filling is really easy, simply combine the ingredients in a large bowl. Stir until the mixture is homogenous (uniform throughout).
Assemble the Stuffed Shells
Once the shells are cooked and the filling is made, it’s time to assemble the stuffed shells! Begin by evenly spreading 1 cup of marinara sauce in the bottom of the prepared baking dish. Then, fill each each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used. Next, spread the remaining marinara sauce evenly over the shells. Then, top the stuffed shells with mozzarella and parmesan cheese.
Bake
Next, cover the baking dish with foil and bake in the preheated oven for 20 minutes. Be careful not to let the foil touch the cheese or it will stick. Then, uncover the dish and bake until the cheese is melted (about 15-20 additional minutes).
Serve
Let cool slightly, garnish with fresh herbs (if desired), then serve warm. Here are some dishes that pair well with these stuffed shells:
Burrata salad Roasted broccoli or oven roasted vegetables Homemade french bread or no knead bread Roasted Green beans or Brussels sprouts.
Store
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.
Freeze
I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day. To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
