Classic Stuffed Shells Recipe

There’s something comfortingly nostalgic about a tray of pasta shells stuffed with a creamy ricotta filling, baked until bubbling and golden. This Classic Stuffed Shells Recipe brings together simple, pantry-friendly ingredients to create a dinner that feels celebratory without being fussy. Layers of tender jumbo shells, a herby ricotta mixture, gooey mozzarella, and bright marinara make this one of those recipes you’ll return to again and again—perfect for family dinners, potlucks, or a cozy weekend meal.

Why you’ll love this Classic Stuffed Shells Recipe

• Hands-off once assembled—just bake until bubbling.
• Kid-friendly and adaptable: add spinach, ground beef, or sautéed vegetables if desired.
• Comforting, creamy filling with a crisp-edged cheesy top.
• Uses common ingredients you likely have on hand.

Ingredients

Make sure you have everything ready before you start—the process goes smoother that way.

• ▢ Salt and pepper
• ▢ 25 to 26 jumbo pasta shells, uncooked
• ▢ 1 large egg, lightly beaten
• ▢ 1 (15-ounce) container whole-milk ricotta cheese
• ▢ 1/4 cup fresh basil, chopped, or 1 teaspoon dried basil
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/2 teaspoon dried parsley
• ▢ 1/2 teaspoon minced garlic
• ▢ 3 cups mozzarella cheese, freshly shredded, divided
• ▢ 1 cup Parmesan cheese, freshly grated
• ▢ 3 cups marinara sauce, 1 and a half jars, or homemade marinara sauce
• ▢ Fresh basil or parsley, for topping the shells, optional

Equipment

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• 9×13-inch baking dish (or similar)
• Spoon or small scoop for filling shells
• Aluminum foil

Prep and assembly

Read through the steps once before you begin. Prepping ingredients and lining up your tools makes assembly quick and pleasant.

Step-by-step directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Pour 1 cup of the marinara sauce into the bottom of the baking dish and spread it evenly to create a saucy base.
2. Bring a large pot of salted water to a rolling boil. Add the 25 to 26 jumbo pasta shells and cook them for about 7 to 9 minutes, or until they are just al dente. You want the shells tender enough to fill but not so soft that they fall apart. Drain the shells in a colander and run them briefly under cool water to stop the cooking. Set the shells aside on a baking sheet or dish so they don’t stick together while you prepare the filling.
3. In a large mixing bowl, combine the 1 (15-ounce) container whole-milk ricotta cheese, the lightly beaten 1 large egg, 1/4 cup chopped fresh basil (or 1 teaspoon dried basil), 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, and 1/2 teaspoon minced garlic. Stir until well mixed.
4. Add 1 and 1/2 cups of the mozzarella cheese and the 1 cup grated Parmesan cheese to the ricotta mixture. Season generously with salt and pepper to taste. Mix until all the cheeses and herbs are fully incorporated into a smooth, spoonable filling.
5. Using a small spoon or scoop, fill each cooked jumbo shell with about 1 to 2 tablespoons of the ricotta-cheese mixture. Stand the shells seam-side up in the prepared baking dish on top of the marinara base. Arrange them in a single layer, snug but not crowded; you should fit 25 to 26 shells across the dish.
6. Once all the shells are filled and arranged, spoon the remaining marinara sauce over the tops of the shells so they are mostly covered. Sprinkle the remaining 1 and 1/2 cups of shredded mozzarella evenly over the sauced shells to create a melty, golden topping.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 to 12 minutes, or until the cheese is melted and lightly golden at the edges and the sauce is bubbling.
8. Remove the dish from the oven and let it rest for 5 minutes. This short resting time helps the filling set and makes serving easier.
9. Garnish with fresh basil or parsley, if using. Serve warm, spooning any extra sauce from the baking dish onto each plate.

Tips for success

• To prevent shells from sticking together after boiling, spread them out on a rimmed baking sheet in a single layer and mist lightly with oil or toss gently with a little olive oil.
• If you prefer a saucier dish, reserve an extra 1/2 to 1 cup of marinara to spoon on top before baking or serve alongside.
• For a quicker weeknight version, use no-boil jumbo shells only if they’re designed for that purpose; otherwise follow the package directions for precooking.
• Want to add greens? Stir 1 to 2 cups of well-drained cooked spinach into the ricotta mixture. Squeeze excess water out of thawed frozen spinach before adding.
• Make it ahead: Assemble shells up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if starting from cold.

Make-ahead and storage

This Classic Stuffed Shells Recipe lends itself well to meal prep. After baking, cool the dish to room temperature, cover tightly, and refrigerate for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through, about 20–30 minutes covered, then remove the foil for the last 5–10 minutes to refresh the cheese on top.

To freeze, assemble the shells in a freezer-safe baking dish but do not bake. Wrap tightly in plastic wrap and then foil and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake at 375°F (190°C) covered for 30–40 minutes, removing the cover for the last 10–15 minutes to brown the cheese.

Serving suggestions

• Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
• Garlic bread or a crusty loaf is perfect for mopping up extra marinara.
• Pair with roasted vegetables for extra color and nutrients.

Recipe notes and substitutions

• If you don’t have whole-milk ricotta, full-fat cottage cheese blended until smooth is a workable substitute. Use the same 15-ounce volume.
• For a sharper flavor, swap half of the mozzarella for provolone or fontina while keeping the total cheese quantities the same.
• If you prefer more herb brightness, increase the fresh basil to 1/3 cup chopped and reduce the dried basil to zero.
• To boost protein, lightly brown 1/2 to 1 pound of ground beef or turkey (prepared separately), drain, cool slightly, and stir into the ricotta mixture before filling shells.

Frequently asked questions

Can I use frozen pre-cooked shells?

Yes—if the package specifies they’re ready to assemble and bake, follow the package directive. If they require boiling, cook them as instructed above to achieve the right texture for filling.

How many shells does this feed?

With 25 to 26 jumbo shells, plan on about 6 to 8 servings depending on appetite and side dishes. It’s a great option for feeding a small crowd.

Can I make this spicy?

Absolutely. Stir 1/4 to 1/2 teaspoon red pepper flakes into the ricotta mixture or add a spicy marinara for heat.

Final thoughts

This Classic Stuffed Shells Recipe is the kind of dish that feels like a warm hug from the oven. It’s forgiving, customizable, and reliably crowd-pleasing. Whether you keep it straightforward or dress it up with extras like spinach or browned meat, the core combination of ricotta, herbs, and melty cheese over a bed of marinara is pure comfort food. Make a pan for a weeknight and savor the leftover lunches—or double it for gatherings and freezer meals.

Enjoy the cozy, cheesy goodness of this Classic Stuffed Shells Recipe, and don’t forget to garnish with fresh basil or parsley for a bright finish.

Classic Stuffed Shells Recipe

Classic baked pasta shells filled with a creamy ricotta and mozzarella mixture in marinara sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• salt and pepper
• 25 to 26 jumbo pasta shells, uncooked
• 1 large egg, lightly beaten
• 1 15-ounce whole-milk ricotta cheese container
• 1/4 cup fresh basil chopped, or 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon minced garlic
• 3 cups mozzarella cheese freshly shredded, divided (use 2 cups in filling and 1 cup for topping)
• 1 cup Parmesan cheese freshly grated
• 3 cups marinara sauce about 1½ jars or homemade, divided
• fresh basil or parsley for topping, optional

Equipment

• Large Pot
• 9x13 inch Baking Dish
• Mixing Bowl
• parchment paper or sheet pan
• resealable plastic bag or piping bag
• Grater
• Aluminum Foil

Method

 

1. Bring a large pot of salted water to a boil and add the jumbo pasta shells. Cook shells for about half the time listed on the package plus 1 minute (about 5–6 minutes) so they are al dente. Drain, rinse under cold water to stop cooking, drain again, and spread shells in a single layer on parchment or a sheet pan to cool and prevent sticking.
2. Preheat the oven to 350°F (175°C).
3. In a large bowl, whisk the beaten egg, then add the ricotta and mix until smooth. Stir in chopped basil (or dried basil), dried oregano, dried thyme, dried parsley, minced garlic, and salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper is suggested).
4. Stir in 2 cups of the shredded mozzarella and all of the grated Parmesan until evenly combined.
5. Transfer the cheese filling to a large resealable plastic bag or piping bag and snip a corner to pipe, or use a spoon to fill each shell with about 2 tablespoons of the mixture.
6. Spread half of the marinara sauce evenly over the bottom of a 9x13-inch (3-quart) baking dish.
7. Place the stuffed shells in the baking dish, open side up, packed close together. Pour the remaining marinara sauce over the shells to cover them evenly.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil, sprinkle the remaining 1 cup shredded mozzarella over the shells, and return to the oven for 5–7 minutes more, until the cheese is melted and bubbly. Garnish with chopped fresh basil or parsley and serve warm.

Notes

• Cook a few extra shells in case some break.
• Use whole-milk ricotta for creamier filling.
• You can prepare and freeze unbaked stuffed shells on a sheet pan before transferring to freezer bags.
• Let the dish rest 5 minutes after baking for easier serving.