Comfort food season is calling, and these Stuffed Shells answer with creamy ricotta, nutty Parmesan, and just the right amount of herbaceous detail. They’re the kind of dish you bring to a weeknight dinner or a weekend gathering — everyone smiles when you set this bubbly, saucy pan on the table. The method is straightforward, the ingredients are pantry-friendly, and the results are reliably cozy.

Why you’ll love these Stuffed Shells

There’s an instant appeal to jumbo pasta shells filled with a rich cheese mixture. Each bite gives you tender pasta, a generous spoonful of ricotta filling, and the bright tomato lift of your favorite sauce. Whether you make this for meal prep, an easy Sunday supper, or a potluck, the recipe scales well and reheats beautifully.

Ingredients

▢1 (12 oz) package jumbo pasta shells
▢1 egg, beaten
▢16 oz ricotta cheese
▢1 1/2 cups shredded Parmesan cheese, divided
▢1 cup grated Parmesan cheese, divided
▢1/2 tbsp dried basil
▢1/4-1/2 tsp salt, to taste
▢1/2 tsp ground black pepper
▢2 1/2-3 cups pasta sauce (spaghetti, pizza, or tomato/basil)

Notes on ingredients

The ingredient list keeps things simple. Use a standard 12 ounce package of jumbo pasta shells so you have enough cavities to hold the filling without crowding. The cheeses provide both structure and creaminess: ricotta creates that silky interior while the combined shredded and grated Parmesan adds savory depth and a touch of salt. The beaten egg binds the filling so it holds together during baking. Dried basil provides the herb note, and the salt and ground black pepper season the mixture. Finally, choose a pasta sauce you love — a straightforward tomato/basil or your favorite marinara works perfectly.

Equipment

Large pot for boiling pasta
Colander
Large mixing bowl
Wooden spoon or spatula
Baking dish (9×13-inch works well)
Spoon or small cookie scoop for filling shells
Aluminum foil (optional)

Step-by-step instructions

Follow these rewritten directions that keep the original order but present each action clearly and precisely.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or another similarly sized ovenproof dish.
Bring a large pot of salted water to a rolling boil. Add the ▢1 (12 oz) package jumbo pasta shells and cook until al dente — still slightly firm but pliable enough to fill without splitting. Follow the package timing but check a shell a minute or two early to avoid overcooking.
Carefully drain the cooked shells in a colander and run them briefly under cold water to stop cooking and cool them enough to handle. Arrange the shells on a towel or a baking sheet so they don’t stick together while you make the filling.
In a large mixing bowl, combine the ▢16 oz ricotta cheese, ▢1 egg (beaten), ▢1 1/2 cups shredded Parmesan cheese (use most of this now, reserving some for topping), and ▢1 cup grated Parmesan cheese (also keep a portion for the topping if you like a cheesier finish). Add ▢1/2 tbsp dried basil, ▢1/4-1/2 tsp salt (adjust to taste), and ▢1/2 tsp ground black pepper. Stir everything together until the mixture is evenly combined and smooth. Taste a small amount and adjust salt or pepper if needed.
Pour ▢2 1/2-3 cups pasta sauce into the bottom of the prepared baking dish, spreading it into an even layer. Use less sauce if you prefer a drier top, or more if you want extra sauciness.
Working one shell at a time, spoon the cheese mixture into each pasta shell. A small cookie scoop or two teaspoons makes portioning quick and neat. Fill the shell so it holds a generous mound of filling but isn’t overstuffed to the point of breaking.
Place each filled shell, open side up, into the sauce in the baking dish. Arrange them in neat rows with a little space between shells so the hot air circulates and they heat through evenly.
When all shells are filled and arranged, spoon any remaining sauce over the tops as desired. Sprinkle the reserved portion of the ▢1 1/2 cups shredded Parmesan cheese and ▢1 cup grated Parmesan cheese evenly over the filled shells for a golden, savory crust. If you have leftover cheese mixture that didn’t fit in shells, spoon it around the pan between shells.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese on top is melted and starting to turn golden and the sauce is bubbling around the edges.
Remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting time helps the filling set slightly so the shells keep their shape when plated.

Serving suggestions

Serve these Stuffed Shells warm, topped with a sprinkle of extra grated Parmesan and a few torn fresh basil leaves if you have them on hand. A crisp green salad and a slice of crusty bread complete the meal. Leftovers reheat well in the oven at 350°F until warmed through or in single portions in the microwave.

Make-ahead and storage

To assemble ahead: Fill the shells and arrange them in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove the cover and add a few extra minutes to the baking time if the dish is cold from the fridge.
To freeze: Bake the assembled dish, let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 45–60 minutes, covering for the first part of baking to prevent excessive browning.
To store leftovers: Refrigerate leftovers in an airtight container for up to 3–4 days.

Tips for success

Don’t overcook the shells during boiling; al dente shells hold the filling better and won’t fall apart while you’re stuffing and baking them.
Use a spoon or small scoop to fill the shells for neat, evenly portioned results.
If you like a creamier filling, choose a ricotta with a smooth texture or give it a quick whisk before combining.
Adjust the salt to taste based on how salty your Parmesan and sauce are. Some sauces and pre-shredded cheeses can be saltier than others.
For added flavor, stir in a handful of chopped fresh spinach or a tablespoon of finely chopped fresh parsley into the cheese mixture before stuffing.

Frequently asked questions

How many shells will the recipe make? A 12-ounce package of jumbo shells typically yields enough to fill a 9×13-inch pan in a single layer — ideal for 8 to 10 servings depending on appetite and sides.

Can I use frozen shells? Pre-cooked frozen shells can be used if they’re labeled for baking; otherwise, cook fresh shells to al dente for best texture.

Can I use other cheeses? Yes. Swap in part-mozzarella for a stringier top, or add a few tablespoons of Pecorino Romano for sharper flavor. Keep the total quantities of cheese close to the original amounts for balance.

Final thoughts

These Stuffed Shells strike a beautiful balance of simplicity and comfort. The technique is forgiving and the flavors are universally appealing. Whether you’re cooking for a crowd or making dinner for two with leftovers for the week, this recipe delivers a satisfying, saucy, cheesy experience every time.

Gather your ingredients, boil the shells, whip up the ricotta filling, and assemble — you’ll have a bubbling pan of Stuffed Shells ready to make any evening feel like a small celebration.

Stuffed Shells

Large pasta shells are stuffed with a creamy ricotta and cheese mixture, topped with marinara, and baked until bubbly.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 12 oz package jumbo pasta shells
1 egg beaten
16 oz ricotta cheese
1 1/2 cups shredded mozzarella cheese divided
1 cup grated Parmesan cheese divided
1/2 tsp dried basil
1/4-1/2 tsp salt to taste
1/2 tsp ground black pepper
2 1/2-3 cups pasta sauce such as spaghetti, pizza, or tomato-basil

Equipment

Large Pot
9x13 Baking Dish
Large mixing bowl
Medium bowl
Colander
Spoon or spatula

Method

Preheat the oven to 350°F (175°C).
Bring a large pot of lightly salted water to a boil, add the jumbo shells, and cook 8–10 minutes until al dente; drain and set aside to cool slightly.
In a large bowl, combine the beaten egg, ricotta, half of the mozzarella, half of the Parmesan, dried basil, salt, and black pepper; mix until well combined.
Spoon about half of the pasta sauce into the bottom of a 9×13 baking dish, spreading it into an even layer.
Stuff each cooked shell with the ricotta mixture and arrange the stuffed shells in the baking dish on top of the sauce (about 18–20 shells).
In a medium bowl, stir the remaining sauce together with the reserved mozzarella and Parmesan, then pour this cheese-sauce mixture evenly over the stuffed shells.
Bake in the preheated oven for about 30 minutes, until the edges are bubbly and the filling is set.