If there’s one dish that instantly feels like a warm hug from the oven, it’s easy stuffed shells. I’m talking melty cheese, rich marinara, and pasta pockets that cradle all the goodness like they know it’s their one job. Whether it’s a Tuesday night or you’ve got company coming over, this recipe’s here to impress without the stress.
Let’s Talk Ingredients (and Why They Matter)
Jumbo Shells : These are your cozy little pasta boats. Boil them just shy of al dente so they don’t fall apart during stuffing.
Whole Milk Ricotta: We’re going full-flavor here. This is your creamy base, and trust me, it makes all the difference.
Shredded Mozzarella: For the gooey stretch. And yes, get the block and shred it yourself—it melts better.
Grated Parmesan: Adds that salty bite and depth to the filling. A little goes a long way.
Spinach (fresh or frozen) : Because we’re adults and we like our greens. Plus, it adds color and earthiness.
Egg: Binds the filling so it holds together in the oven. One is plenty.
Garlic + Italian Seasoning : The flavor backbone. If you’ve got fresh basil or parsley, toss that in too.
Marinara Sauce : Store-bought or homemade, just make sure it tastes good on its own. It’s the glue that ties it all together.
How To Make Easy Stuffed Shells (The Yara Way)
Start by boiling your jumbo pasta shells in salted water. Don’t overdo it—al dente is your friend here because they’ll finish cooking in the oven. Drain, rinse with cool water, and drizzle with a tiny bit of olive oil so they don’t stick together like clingy cousins at a reunion.
In a big ol’ bowl, mix your ricotta, 1 cup mozzarella, Parmesan, chopped spinach (make sure it’s dry!), egg, garlic, seasoning, and a pinch of salt and pepper. Taste it. You should want to eat it with a spoon.
Grab a baking dish and pour a generous layer of marinara on the bottom. Now fill each shell with a heaping spoonful of your cheesy goodness. Nestle them into the sauce like they’re laying down for a long winter’s nap.
Top with the remaining mozzarella and a little extra parm if your heart says yes. Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake another 10 until golden and bubbly. Let it rest a bit—like we all should.
Stuffed Shells Pitfalls (And How to Dodge ‘Em)
Overcooking the shells. They’ll get too soft and tear. Cook just until pliable.
Watery spinach. Squeeze that spinach like it owes you money. Excess moisture ruins the filling.
Under-seasoning. Don’t forget to salt your ricotta mix. Bland shells are just sad.
Yara’s Pro Tips for Better-than-Restaurant Stuffed Shells
This recipe thrives on balance: creaminess, tang from the sauce, a bit of chew from the pasta. So here’s what I tell every friend in my kitchen:
Let the shells cool before filling. Hot shells tear. Cool shells behave.
Layer sauce generously on the bottom. It prevents sticking and makes every bite saucy and satisfying. Nobody likes dry pasta, sugar.
Make it ahead. You can prep everything, cover the dish in foil, and stash it in the fridge for up to 24 hours. Bake it when you’re ready—boom, dinner.
A Little Bonus Tip from My Nana’s Notebook
Add a touch of nutmeg to the ricotta filling. Just a whisper. It brings out the warmth in the cheese and gives your shells a “why is this so dang good?” vibe that people can’t place—but they’ll be going back for seconds. Always.
Serving Ideas for Your Cheesy Showstopper
I love to plate these shells with a side of garlicky green beans or a crunchy Caesar salad. A warm baguette or easy homemade gipfeli is great for mopping up sauce. For dessert? Maybe mini tiramisu cups or a slice of kefir sheet cake.
And if you’re in a weeknight mood, pair it with a quick salad and call it a win. No need to get fancy.
Easy Stuffed Shells
Ingredients
- – 18 jumbo pasta shells
- – 15 oz whole milk ricotta
- – 1 cup shredded mozzarella
- – 1/4 cup grated Parmesan
- – 1 egg
- – 1.5 cups chopped spinach squeezed dry
- – 2 cups marinara sauce
- – 2 garlic cloves minced
- – 1 tsp Italian seasoning
- – Salt & black pepper to taste
Instructions
- Boil pasta shells until al dente. Rinse and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, spinach, garlic, and seasoning.
- Fill each shell with the cheese mixture.
- Spread sauce in a baking dish, place stuffed shells over it.
- Top with extra mozzarella and cover with foil.
- Bake at 375°F for 25 min, uncover and bake 10 more.
- Garnish and serve.
Notes
- Make ahead and refrigerate up to 24 hours before baking
- Can be frozen before baking
- Squeeze spinach thoroughly to avoid watery filling
- Use fresh herbs for extra flavor boost
FAQs
What’s the best way to freeze stuffed shells?
Once assembled (but before baking), cover your dish tightly in foil and freeze. When you’re ready, thaw in the fridge overnight and bake as directed. They keep well for up to 3 months.
Can I use cottage cheese instead of ricotta?
You sure can! Just drain it well so it’s not watery. It’ll be a little tangier and lighter but still delicious.
Why are my stuffed shells watery?
Likely culprits are not draining the spinach or using watery ricotta. Always squeeze spinach dry and go for whole milk ricotta for best texture.
Can I add meat to this recipe?
Absolutely! Brown some Italian sausage or ground beef and mix it into the sauce, or tuck it into the filling if you’re feeling extra. Just cook it first!
When All’s Baked and Done…
These easy stuffed shells are more than a recipe—they’re a tradition waiting to happen. The kind of dish you bring to a neighbor, bake for a cozy Sunday, or keep in your freezer for the week that just won’t quit. Cheesy, saucy, and unapologetically rich—just the way we like it around here.
Want more dinner magic? Pop over to smothered chicken and rice or check out the always crowd-pleasing crack burgers.
And for some extra guidance on building flavor, I found this Love & Lemons guide on stuffed shells really insightful—it has a lemon-zest twist that’s worth a try next time!
