Dreamy Cheesy Italian Stuffed Shells Recipe: Comfort on a Plate

Pasta shells bursting with a creamy italian stuffed shells recipe offer a delightful twist on classic comfort food.

Packed with rich, melted cheese and savory herbs, these shells promise a mouthwatering experience.

Each shell cradles a generous filling that melts in your mouth with every bite.

The combination of ricotta, mozzarella, and parmesan creates a symphony of flavors that dance across your palate.

Tender pasta embraces the hearty filling, creating a dish that feels both luxurious and comforting.

Weeknight dinners or special gatherings will never be the same once you master this irresistible recipe.

Let’s unlock the secrets to creating these delectable shells that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 468 kcal

Servings: 4

What Goes Into Classic Italian Stuffed Shells

• Jumbo Shells: Large, boat-shaped pasta perfect for holding creamy fillings, select shells that are sturdy and intact with no cracks for best presentation.

• Ricotta Cheese: Soft, smooth Italian cheese that creates a luscious and creamy filling.
• Parmesan Cheese: Adds sharp, salty depth and helps bind the stuffing together.
• Mozzarella Cheese: Provides delightful stretchy texture and mild, milky flavor when melted.
• Fresh Basil: Introduces bright, herbal notes that complement the rich cheese blend.
• Eggs: Act as a binding agent to help the filling hold its shape inside the shells.
• Salt and Black Pepper: Enhance and balance the overall flavor profile of the cheese mixture.

• Marinara Sauce: Classic Italian tomato sauce that adds vibrant, tangy moisture to the dish.
• Fresh Parsley: Offers a clean, crisp garnish that brings color and subtle herbaceous freshness.
• Garlic: Delivers aromatic, pungent undertones that elevate the entire dish's complexity.

Kitchen Gear That Makes Stuffed Shells

• Large Pot: Essential for boiling pasta shells with enough water to cook them thoroughly.
• Colander: Helps drain pasta and rinse with cold water to prevent further cooking.
• Baking Dish: 9×13 inch rectangular dish perfect for assembling and baking stuffed shells.
• Mixing Bowl: Used for combining ricotta, herbs, cheese, and other filling ingredients.
• Wooden Spoon: Great for stirring and mixing filling ingredients smoothly.
• Sharp Knife: Helps chop herbs and prepare any additional ingredients for the filling.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements for consistent results.

How to Fill and Bake Italian Stuffed Shells

• Boil Pasta Shells

Cook jumbo shells in salted water until perfectly tender. Drain and cool them down with cold water to halt cooking.

• Craft Creamy Filling

Blend ricotta cheese with herbs, creating a luscious mixture that’ll make your taste buds dance. Fold in some grated parmesan for extra richness.

• Stuff Those Shells

Carefully spoon the cheese blend into each shell, making sure they’re generously filled but not overflowing.

• Layer with Sauce

Spread a vibrant tomato sauce across the bottom of your baking dish. Nestle the stuffed shells into the sauce, creating a cozy pasta landscape.

• Top and Bake

Drizzle more sauce over the shells and sprinkle with mozzarella. Pop into a preheated oven and bake until the cheese turns golden and bubbly.

• Rest and Serve

Let the dish cool for a few minutes after baking. This helps the flavors meld and makes serving easier. Garnish with fresh basil for a pop of color and flavor.

Sauces, Cheeses & Swaps for New Flavors

• Cheese Swap Magic: Experiment with different cheeses like ricotta, mozzarella, or goat cheese to create unique flavor profiles that match your taste preferences.
• Make-Ahead Master: Prepare the entire dish in advance and refrigerate for up to 24 hours before baking, making it perfect for busy weeknights or entertaining guests.
• Gluten-Free Option: Substitute regular pasta shells with gluten-free jumbo shells to accommodate dietary restrictions without compromising on taste and texture.
• Veggie Boost: Enhance the nutritional value by adding finely chopped spinach, zucchini, or mushrooms to the cheese filling for extra vegetables and flavor complexity.
• Freeze with Ease: This dish freezes beautifully – wrap tightly in aluminum foil and store for up to 3 months, then thaw and bake when you're ready for a comforting meal.

Serve Stuffed Shells With Garlic Bread and Grins

• Pasta Plate Paradise: Arrange shells beautifully on a white ceramic platter, sprinkled with fresh basil leaves for a pop of color and herbal freshness.
• Family-Style Feast: Serve directly in a large baking dish, letting everyone scoop their own shells with a serving spoon, creating a warm and inviting communal dining experience.
• Gourmet Side Companions: Pair with a crisp arugula salad drizzled with balsamic vinaigrette or roasted garlic bread to complement the rich, cheesy shells and enhance the overall meal.
• Wine Pairing Perfection: Serve with a medium-bodied red wine like Chianti or Sangiovese to balance the creamy ricotta and tomato sauce, elevating the Italian dining experience.

Store Leftovers That Still Taste Like Love

• Refrigeration Ready: Store your stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Wrap each layer separately with plastic wrap to prevent sticking and maintain optimal flavor.
• Freezer Friendly Technique: Prepare a double batch and freeze unbaked shells for future meals. Place individual shells on a baking sheet, freeze until solid, then transfer to freezer-safe bags. They'll stay delicious for 2-3 months.
• Reheating Right: Thaw refrigerated shells in the fridge overnight. Warm them in a preheated oven at 350°F, covered with foil, for 15-20 minutes until heated through. Add a splash of marinara sauce to prevent drying out.
• Portion Planning: Create individual meal-prep containers with 3-4 shells per serving. Label with the date and contents for easy grab-and-go lunches or quick weeknight dinners. These packed shells make meal planning a breeze.

Cheesy Italian Stuffed Shells Recipe

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4.6 from 37 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Delectable italian stuffed shells showcase creamy ricotta and savory herbs nestled in perfectly cooked pasta. Cheese lovers will savor this classic Italian comfort dish that promises a satisfying meal with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells (500 g / about 1.1 lb)
• 15 oz (425 g) ricotta cheese
• 2 cups (226 g) mozzarella cheese, shredded
• 1 large egg
• ¾ cup (75 g) Parmesan cheese, grated
• 3 cups (710 ml / 24 fl oz) marinara sauce, homemade or store-bought
• 2 cups fresh spinach, finely chopped (optional)
• 2 tsps Italian seasoning
• 2 garlic cloves, minced
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Boiling Shells: Generously salt a spacious pot of water and bring to a vigorous boil, then add jumbo pasta shells, cooking until they reach an al dente texture with a slight resistance when bitten.
2. Shell Preparation: Drain shells in a colander, immediately shocking with cold water to cease cooking, then spread onto a kitchen towel, patting dry to create an ideal surface for filling.
3. Cheese Mixture Creation: Blend ricotta, mozzarella, parmesan, fresh herbs, egg, salt, and pepper in a mixing bowl until smooth and thoroughly combined, creating a rich and creamy filling.
4. Stuffing Process: Delicately spoon the cheese mixture into each shell, ensuring they are generously filled but not overstuffed, maintaining their elegant curved shape.
5. Sauce and Baking: Ladle marinara sauce across the bottom of a baking dish, carefully arrange the stuffed shells, then top with additional sauce and a sprinkle of extra cheese, creating layers of flavor.
6. Oven Transformation: Preheat the oven to 375°F, cover the dish with foil, and bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
7. Serving Finale: Allow the dish to rest for 5-10 minutes after removing from the oven, garnish with fresh basil, and serve hot, letting the flavors meld and intensify.

Notes

• Prevent Shell Breakage: Handle jumbo pasta shells gently during cooking and draining to avoid tearing, using a slotted spoon for careful transfer.
• Master Al Dente Texture: Cook shells just until they’re tender but still firm, typically 8-10 minutes, to prevent mushy pasta that falls apart when stuffed.
• Cooling Technique: Rinse shells immediately with cold water after cooking to stop the cooking process and preserve their structural integrity for stuffing.
• Moisture Management: Pat shells completely dry with a clean kitchen towel to ensure fillings adhere properly and prevent excess water from diluting the dish’s flavors.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 90 mg