Cheesy Stuffed Pasta Shells

This cheesy stuffed pasta shells recipe is a comforting dinner that easily feeds a crowd. Jumbo pasta shells are packed with a creamy blend of ricotta, parmesan, and mozzarella then baked in a savory garlic onion marinara sauce. The final broil adds a golden, bubbly cheese crust that makes every bite satisfying. It’s perfect for busy weeknights or relaxed weekends and leftovers reheat well for simple next-day meals.

I first made this during a cold weekend craving something cozy and filling. Since then, my family often asks for it when they want a hearty, cheesy dinner without spending hours in the kitchen.

Ingredients

• Twenty jumbo pasta shells: cooked until tender but still firm which hold the filling perfectly
• Half a medium onion: finely chopped to build a flavorful sauce base
• Three cloves of garlic: minced fresh for aromatic depth
• One teaspoon of salt: divided to balance flavors throughout the dish
• Half a teaspoon freshly ground black pepper: for gentle heat
• Quarter teaspoon dried oregano: for a subtle herbal note in the marinara
• Three cups of marinara sauce: preferably good quality or homemade to enrich the tomato flavor
• Fifteen ounces ricotta cheese: creamy and mild whole milk ricotta offers richer taste
• One large egg: to bind the cheese filling for baking stability
• One third cup parmesan cheese: finely grated for a sharp, umami punch
• Three cups shredded mozzarella cheese: divided between filling and topping for gooey meltiness
• Quarter cup fresh parsley: chopped to add freshness and garnish

Instructions

Cook Pasta:

Bring a large pot of salted water to a boil and cook jumbo shells according to package instructions. Stir occasionally to prevent sticking. Drain once tender but firm, then rinse immediately with cold water to stop cooking and keep shells separate.

Make the Red Sauce:

Heat one tablespoon olive oil over mediumhigh heat in a deep pan. Add chopped onion and sauté three to five minutes until softened and golden. Stir in minced garlic, half teaspoon salt, quarter teaspoon pepper, and dried oregano cooking for one more minute until fragrant. Pour in marinara sauce, bring to boil then reduce heat to low. Simmer two minutes before spreading sauce evenly in the bottom of a nine by thirteeninch casserole dish.

Combine Cheese Filling:

In a large bowl, mix ricotta, two cups mozzarella, parmesan, egg, parsley, remaining salt, and pepper until creamy and well combined.

Stuff the Shells:

Use about half an ice cream scoop to fill each shell carefully to avoid bursting while baking. Arrange filled shells in a single layer over the marinara sauce. Sprinkle remaining mozzarella evenly on top.

Bake:

Cover casserole with foil and bake at 375 degrees Fahrenheit for thirty minutes until the sauce bubbles at edges. Remove foil and broil for two to four minutes until cheese topping turns golden and bubbly. Garnish with extra parsley before serving.

Ricotta cheese is my favorite ingredient here Its creamy texture and mild flavor carry the dish adding richness without overpowering the marinara. I have fond memories of making these shells with family where stuffing them together was full of laughter and stories.

Storage Tips

To refrigerate assemble shells unbaked and cover with foil to store one to two days. Add five extra minutes to baking time if baking cold. Fully baked leftovers keep covered in fridge for about three days. For longer storage wrap frozen casserole tightly and bake from frozen about fifty minutes covered with foil.

Ingredient Substitutions

Use drained cottage cheese instead of ricotta though texture will be less creamy. For vegetarian options select marinara without meat. Adding sautéed spinach enhances nutrition and flavor. If fresh parsley is unavailable dried parsley works but use less as its flavor is concentrated.

Serving Suggestions

Pair with a fresh green salad dressed in lemon vinaigrette to brighten the richness. Garlic bread or crusty baguette complements well for dipping sauce. Light desserts like fresh berries balance the meal nicely.

This cheesy stuffed shells recipe is an easy comforting make ahead meal that delivers warm cheesy satisfaction. Leftovers reheat well and freeze nicely.

Common Questions About the Recipe

→ How do you prevent pasta shells from sticking?

Cook shells in plenty of salted boiling water and stir occasionally. After draining, rinse with cold water to halt cooking and keep the shells separate.

→ What cheeses work best for the filling?

A combination of ricotta, parmesan, and mozzarella creates a smooth, creamy filling that melts beautifully when baked.

→ Can this dish be prepared ahead of time?

Yes, you can assemble the filled shells in the casserole, cover tightly, and refrigerate for up to two days before baking.

→ What’s the best way to reheat leftovers to keep them moist?

Add a drizzle of marinara or broth before reheating in the oven or microwave to retain moisture and prevent dryness.

→ How do I achieve a golden cheese topping?

Remove the foil during the last few minutes of baking and broil briefly until the mozzarella turns golden and bubbly.

→ Is freezing the assembled dish possible?

Yes, assemble the shells without baking, cover tightly with foil, freeze up to three months, and bake from frozen, adding extra time as needed.