Go Back
Homemade The Best Italian Stuffed Shells photo

The Best Italian Stuffed Shells

Classic baked stuffed pasta shells filled with a creamy ricotta mixture and topped with marinara and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil or cooking spray for greasing pan
  • 1/2 cup spaghetti sauce for bottom of pan
  • 6 oz jumbo pasta shells about half a standard-size box
  • 15 oz ricotta cheese
  • 1 large egg
  • 1 tsp garlic minced
  • 1/4 cup Parmesan cheese freshly grated
  • 1 tbsp fresh parsley minced
  • 1/8 tsp crushed red pepper flakes optional
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse ground black pepper
  • 2 1/2 cups spaghetti sauce for topping shells
  • 1 cup mozzarella cheese shredded

Equipment

  • 2-quart baking dish
  • Large Pot
  • Colander
  • Medium mixing bowl
  • spoon or rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish with olive oil or cooking spray and spread 1/2 cup of spaghetti sauce evenly across the bottom; set aside.
  2. Bring a large pot of water to a rapid boil and heavily salt it. Add the 6 ounces of jumbo pasta shells and cook about 9 minutes, or 2 minutes less than the package directions. Drain in a colander and let shells cool slightly so they can be handled.
  3. While the pasta cooks, combine 15 ounces ricotta cheese, 1 large egg, 1 teaspoon minced garlic, 1/4 cup grated Parmesan, 1 tablespoon minced fresh parsley, 1/8 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarse ground black pepper in a medium bowl; stir until smooth and well combined.
  4. When shells are cool enough to handle, spoon the ricotta mixture into each shell, using about 1/4 cup filling per shell. Do not overfill so the shells can close slightly around the filling. Place each stuffed shell seam-side up into the prepared baking dish on top of the sauce.
  5. Pour the remaining 2 1/2 cups spaghetti sauce over the arranged stuffed shells, then sprinkle 1 cup shredded mozzarella evenly on top.
  6. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and beginning to brown.
  7. Let the casserole rest 5–10 minutes before serving to set.

Notes

  • To add spinach, thaw 1/2–2/3 cup frozen chopped spinach, squeeze out moisture, and mix into the ricotta filling.
  • To add meat, brown 1/2 pound ground beef or Italian sausage, drain, and mix into the filling or sauce.
  • Use 1 teaspoon dried parsley if you don't have fresh parsley.
  • Omit red pepper flakes if you prefer no heat.
  • Leftovers can be refrigerated for up to 4 days in an airtight container.
  • To freeze before baking, cover tightly with heavy-duty foil and freeze up to 3 months.