Grandma’s Secret Classic Stuffed Shells Recipe: A Cozy Delight

Pasta lovers find bliss in this classic stuffed shells masterpiece that promises comfort with every bite.

Creamy ricotta and melted cheese create a symphony of flavors inside delicate pasta pockets.

Mediterranean influences shine through in this hearty dish that feels like a warm embrace.

Herbs and spices dance across each shell, promising a memorable dining experience.

Weeknight dinners become extraordinary with this straightforward yet impressive meal.

Simple ingredients come together to craft something truly spectacular.

The kitchen will fill with irresistible aromas that draw everyone to the table, eager to savor each delicious morsel.

Why This Classic Stuffed Shells Recipe Is Always a Hit

• Master this dish easily with simple step-by-step instructions that work for home cooks of all skill levels, requiring minimal technical cooking knowledge.
• Adapt the recipe by swapping spinach with other vegetables or adding different herbs to create a personalized meal that matches your family's taste preferences.
• Impress guests with a beautiful, restaurant-style dish that looks sophisticated but comes together with minimal effort, making it ideal for casual gatherings and potlucks.

What You Need to Make Stuffed Pasta Shells

Main Ingredients:

• Jumbo Shells: Large pasta shells perfect for stuffing, choose high-quality dried pasta for best texture and shape.

• Ricotta, Mozzarella, Parmesan: Classic Italian cheeses that create creamy and flavorful filling, select fresh and high-quality versions for better taste.

• Marinara Sauce: Classic tomato-based sauce that adds moisture and traditional Italian flavor, opt for homemade or premium store-bought sauce.

• Egg: Binds the cheese mixture together and adds richness to the filling.
• Spinach: Adds nutritional value and green color to the filling, fresh or frozen both work well.

• Garlic Powder, Italian Seasoning, Salt, Pepper: Essential spices that enhance overall flavor profile, use fresh and high-quality seasonings.

• Fresh Basil, Fresh Parsley: Adds brightness and fresh herb flavor to the finished dish.

Instructions for Making Cheesy Stuffed Shells

Step 1: Boil Pasta Shells

Drop jumbo shells into salted boiling water. Cook according to package directions until perfectly tender. Drain shells and rinse with cold water to halt cooking. Let shells cool completely.

Step 2: Create Creamy Filling

• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan
• Beaten egg
• Chopped spinach
• Garlic powder
• Italian seasoning
• Salt
• Black pepper

Whisk ingredients until smooth and well blended.

Step 3: Prepare Baking Station

Warm oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter.

Step 4: Layer Sauce Foundation

Spread marinara sauce across bottom of baking dish, creating a vibrant red base.

Step 5: Stuff and Arrange Shells

Carefully fill each pasta shell with creamy mixture. Nestle stuffed shells into sauce-covered dish, positioning them upright.

Step 6: Top and Finish

Pour remaining marinara over shells. Sprinkle extra mozzarella across the top for a golden, melty finish.

Step 7: Bake to Perfection

Cover dish with aluminum foil. Bake for 25 minutes. Remove foil and continue baking 10 more minutes until cheese becomes bubbly and slightly golden.

Step 8: Serve and Enjoy

Let dish rest for 5 minutes. Garnish with fresh basil or parsley. Serve alongside crispy garlic bread or green salad.

Tips That Help Stuffed Shells Turn Out Perfect

• Perfectly Cook Pasta Shells: Boil shells just until al dente to prevent them from becoming mushy during baking, ensuring a perfect texture when served.
• Boost Filling Flavor: Add finely chopped fresh herbs like basil or oregano to the ricotta mixture for an extra layer of aromatic goodness that elevates the entire dish.
• Prevent Dry Shells: Cover the baking dish with foil during initial baking to lock in moisture, keeping the shells tender and preventing them from drying out.
• Make It Vegetarian-Friendly: Swap out marinara sauce for a roasted vegetable sauce and add extra vegetables like zucchini or roasted bell peppers to the filling for a hearty vegetarian version.
• Control Cheese Meltdown: Let the dish rest for 5-10 minutes after baking to allow the cheese to set slightly, making it easier to serve and preventing molten cheese burns.

Reheating and Storing Stuffed Shells Made Easy

• Store leftover stuffed shells in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label with the date for easy tracking.
• Thaw overnight in the refrigerator. Preheat oven to 350F. Cover with foil and warm for 15-20 minutes until heated through. Add a splash of marinara sauce to prevent drying.
• Place a single serving on a microwave-safe plate. Heat in 30-second intervals, stirring between each, until thoroughly warm. Add a tablespoon of water to maintain moisture.

Foods That Work Well with Stuffed Shells

• Select a medium-bodied Italian red wine like Chianti or Sangiovese to complement the rich, cheesy flavors of the stuffed shells. The wine's acidity cuts through the creamy ricotta and enhances the tomato sauce's tanginess.
• Toss together a light arugula salad with lemon vinaigrette, cherry tomatoes, and shaved Parmesan. The crisp, zesty greens provide a refreshing contrast to the hearty pasta dish and cleanse the palate between bites.
• Bake crispy breadsticks seasoned with garlic, Parmesan, and herbs. These crunchy sides are perfect for soaking up extra marinara sauce and add a delightful textural element to the meal.
• Prepare a refreshing citrus-infused sparkling water with lemon or orange slices. The light, bubbly drink helps balance the richness of the stuffed shells and provides a palate-cleansing finish to each bite.

Easy Ways to Change Up the Stuffed Shells Recipe

• Gluten-Free Shell Swap: Replace traditional pasta shells with gluten-free jumbo shells made from rice or corn flour to accommodate gluten sensitivities.
• Vegan Cheese Dream: Substitute dairy ingredients with plant-based ricotta, mozzarella, and Parmesan alternatives made from nuts or soy. Use tofu or cashew cream for protein and texture.
• Low-Carb Zucchini Boat Option: Swap pasta shells with halved zucchini boats, creating a lighter, vegetable-based version that reduces carbohydrate content while maintaining delicious flavor profiles.
• Protein-Packed Mediterranean Remix: Incorporate ground turkey or lean chicken into the ricotta mixture, adding diced kalamata olives and sun-dried tomatoes for a Mediterranean-inspired protein boost.

Classic Stuffed Shells Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Pasta perfection shines through this classic stuffed shells recipe, delivering comfort straight from Italian kitchens. Creamy ricotta, savory marinara, and melted cheese create a memorable meal that connects friends and family around the dinner table.

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Ingredients

Scale 1x2x3x

Pasta and Cheese:

• 12 ounces (340 g) jumbo pasta shells (about 20–25 shells)
• 1 container (15 ounces / 425 g) ricotta cheese
• 1 ½ cups (150 g) shredded mozzarella cheese (divided)
• ½ cup (50 g) grated Parmesan cheese

Filling Components:

• 1 large egg
• 1 cup (100 g) cooked and chopped spinach (fresh or frozen, squeezed dry)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Sauce and Garnish:

• 3 cups (720 milliliters) marinara sauce
• 2 tablespoons chopped fresh basil or parsley (optional, for garnish)

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Instructions

1. Boil water in a large pot with salt, then carefully submerge jumbo pasta shells. Cook until they reach a tender yet firm consistency, following package guidelines. Drain thoroughly and rinse with cold water to halt further cooking, then arrange shells on a clean surface.
2. Create a rich filling by whisking ricotta, mozzarella, Parmesan, egg, chopped spinach, garlic powder, Italian seasoning, salt, and pepper in a spacious mixing bowl. Blend ingredients until achieving a smooth, uniform texture.
3. Heat the oven to 375F (190C). Prepare a rectangular baking dish by lightly coating its surface with cooking spray or olive oil to prevent sticking.
4. Distribute a generous layer of marinara sauce across the bottom of the baking dish, creating a flavorful foundation. Carefully stuff each shell with the prepared cheese mixture, positioning them neatly in rows within the dish.
5. Generously ladle remaining marinara sauce over the stuffed shells, ensuring complete coverage. Sprinkle additional mozzarella cheese across the top, creating an enticing golden-brown surface.
6. Shield the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking an additional 10 minutes until the cheese melts and develops a slightly crispy, bubbling texture.
7. Extract from the oven and allow the dish to rest briefly. Enhance presentation by garnishing with freshly chopped basil or parsley. Serve immediately alongside crusty garlic bread or a crisp garden salad.

Notes

• Choose jumbo shells that are intact and unbroken to ensure perfect filling and presentation.
• Rinse shells immediately after cooking to prevent sticking and make handling easier.
• Mix ricotta filling thoroughly to distribute spinach and seasonings evenly throughout the mixture.
• Avoid overfilling shells to prevent splitting and ensure neat, compact appearance.
• Use a piping bag or zip-lock bag with corner snipped for precise and mess-free shell stuffing.
• Substitute spinach with kale or Swiss chard for varied nutritional profile and flavor.
• For gluten-free version, use gluten-free pasta shells and verify marinara sauce ingredients.
• Reduce cheese content for lighter version or use part-skim ricotta and low-fat mozzarella.
• Make vegetarian dish more protein-rich by adding crumbled tofu or plant-based meat alternatives to filling.
• Prepare shells ahead and refrigerate before baking, which intensifies flavors and saves preparation time.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 80 mg