There’s nothing quite like the smell of baked stuffed shells bubbling away in the oven – that rich tomato sauce mingling with melted cheese gets me every time! This has been my go-to comfort food since I first learned to make it at my Italian grandmother’s elbow. She taught me that the magic lies in the simple things: perfectly cooked pasta cradling that creamy ricotta filling, all snuggled up in tangy marinara. What I love most (besides eating it, obviously) is how forgiving this dish is. Even when I’m rushing, those jumbo shells always come out looking impressive – like I spent hours in the kitchen. Whether it’s Sunday supper or potluck night, these baked stuffed shells never fail to disappear fast!
Ingredients for Baked Stuffed Shells
Okay, let’s talk ingredients – and I mean exactly what you’ll need to make these shells as perfect as Nonna used to! You’ll want a 12-ounce box of jumbo pasta shells (trust me, regular shells just don’t hold enough cheesy goodness). For the filling, grab 15 ounces of ricotta – whole milk ricotta gives the creamiest texture, but part-skim works in a pinch. You’ll need 2 cups of shredded mozzarella (I like to shred my own from a block – it melts so much better!) and a half-cup of grated Parmesan (the good stuff, not the powdery kind).
Now for flavor boosters: 2 cloves of garlic (minced fine so you get little bursts of flavor), dried basil and oregano (1 teaspoon each), plus salt and pepper. Oh! And don’t forget one egg – it helps bind everything together. For assembly, have 3 cups of your favorite marinara ready (homemade if you’re fancy, jarred if you’re smart). Finish with fresh parsley for that pop of color – about 2 tablespoons chopped. Simple, right? But when these ingredients come together… bellissimo!
How to Make Baked Stuffed Shells
Alright, let’s get these beauties in the oven! I’ve learned through many (many) trays of baked stuffed shells that technique matters just as much as ingredients. Follow these steps, and you’ll have golden, bubbly perfection every time.
Cook and Prep the Pasta Shells
First things first – boil those jumbo shells! Use a big pot of salted water (it should taste like the sea) and cook them just 1 minute less than the package says – usually about 8-9 minutes. You want them al dente because they’ll keep cooking in the oven later. Here’s my secret: immediately drain them and spread them in a single layer on a baking sheet (no piling up!) to cool. This stops them from sticking together and makes them easier to handle when stuffing. A little olive oil drizzle helps too if you’re paranoid about sticking like I am.
Mix the Cheese Filling
Now for the good stuff! In a big bowl, plop in your ricotta, 1 cup of the mozzarella (save the rest for topping), all the Parmesan, and that egg. Add your minced garlic – fresh is best here – plus basil, oregano, salt and pepper. Get in there with a fork or spatula and mix until it’s completely uniform. No one wants a bite that’s all Parmesan and no ricotta! The texture should be creamy but hold its shape when you scoop it. Taste? Okay, maybe just one little taste…
Assemble the Baked Stuffed Shells
Grab your 9×13-inch baking dish and spread about 1 cup of marinara sauce on the bottom – this keeps the shells from sticking and adds flavor. Now the fun part: fill each cooled shell with a heaping tablespoon of cheese mixture. I use a small cookie scoop for neatness, but a spoon works too – just pack it in there! Arrange them snugly in the dish (they should be peeking up proudly). Pour the remaining sauce over the top, then blanket them with that reserved mozzarella. So cozy!
Bake to Perfection
Cover the dish tightly with foil (important so the cheese doesn’t dry out!) and pop it in your preheated 375°F oven for 25 minutes. The smell will drive you crazy! Then, remove the foil and give it 5 more minutes uncovered until the cheese gets those gorgeous golden spots and the sauce bubbles at the edges like little edible fireworks. Let it sit for 5 minutes before serving – I know it’s hard, but this keeps everything from oozing out when you dish it up.
Why You’ll Love These Baked Stuffed Shells
Oh, let me count the ways these baked stuffed shells will steal your heart! First, that creamy ricotta filling is pure comfort in every bite – rich but not heavy. They’re the ultimate crowd-pleaser too – I’ve never brought a tray to a potluck that didn’t disappear fast. Need meal prep magic? These freeze beautifully before or after baking. Best of all, they’re like a blank canvas – add spinach, swap cheeses, or throw in some sausage if you’re feeling fancy. Basically, they’re everything you want in a cozy Italian dinner!
Tips for Perfect Baked Stuffed Shells
Listen, after making hundreds of trays of baked stuffed shells (okay, maybe dozens), I’ve picked up some tricks that’ll take yours from good to “Oh my god, can I have the recipe?” status. First – and I can’t stress this enough – let those shells cool completely before filling. Warm pasta tears like tissue paper! Pack your cheese mixture tight into each shell – no wimpy half-filled shells allowed here.
Always cover with foil for the first bake – it keeps the moisture in so your cheese stays creamy, not crusty. If your sauce tends to be thick, splash in 1/4 cup of pasta water to loosen it up before baking. And here’s my sneaky trick: sprinkle a little extra Parmesan under the mozzarella topping for bonus flavor. Trust me, your taste buds will thank you!
Ingredient Substitutions
Okay, so you’re staring at the fridge thinking “I don’t have ricotta!” – relax, I’ve been there! For the cheese filling, cottage cheese works in a pinch (just drain it first and pulse briefly in a food processor). Need some greens? Fold in a cup of thawed, squeezed-dry frozen spinach to the filling – it adds color and nutrients without changing the texture much.
Meat lovers, I see you! Browned Italian sausage or ground beef (about 1/2 pound) mixes beautifully into the cheese filling. For gluten-free folks, use your favorite GF jumbo shells – they’ve come a long way texture-wise! Just check the package for cooking time adjustments. The beauty of baked stuffed shells is how adaptable they are to whatever you’ve got on hand.
Serving Suggestions
Oh honey, these baked stuffed shells deserve the perfect sidekicks! I always serve them with garlic bread for dunking into that extra sauce – so good you’ll want to lick the plate. A crisp Caesar salad cuts through the richness beautifully. Or go rustic with roasted veggies – the caramelized edges pair magically with the creamy filling. Family-style on a big platter is my favorite way to serve!
Storing and Reheating Baked Stuffed Shells
Here’s the beautiful thing about baked stuffed shells – they might disappear fast, but they keep like a dream! Let leftovers cool completely, then store them covered in the fridge for up to 3 days. Freezer? Absolutely! Wrap individual portions tightly (I use foil then slide them into freezer bags) and they’ll stay perfect for 3 months. When reheating, cover with foil and pop in a 350°F oven until heated through – usually about 20 minutes for refrigerated, 40 from frozen. That cheese will melt right back to its gooey glory!
Nutrition Information
Just so you know, these numbers are estimates based on the exact ingredients I use – your favorite brands might change things slightly. Each serving (about 3 stuffed shells) comes in around 420 calories with 24g of that creamy, dreamy protein we all love. There’s 42g carbs (thanks to those delicious pasta shells) and 18g fat from all that glorious cheese. The numbers were calculated using whole milk ricotta, full-fat mozzarella, and my homemade marinara sauce. Not too shabby for such a satisfying meal!
FAQs About Baked Stuffed Shells
Can I make baked stuffed shells ahead of time? Absolutely! Assemble them completely (just don’t bake), cover tightly, and refrigerate for up to 24 hours. When ready, add 5-10 minutes to the baking time since they’ll be cold. I do this for dinner parties all the time!
What’s the best cheese substitute for ricotta? If you’re out of ricotta, cottage cheese is my go-to – just drain it well and give it a quick blend for smoother texture. Some folks use mascarpone, but it’s richer (and pricier). For dairy-free, try almond milk ricotta – it works surprisingly well!
Why do my shells tear when stuffing? Two likely culprits: either the pasta was overcooked (stick to al dente!) or you didn’t let them cool enough before filling. I lay mine out in a single layer – no stacking! – for at least 15 minutes.
Can I freeze baked stuffed shells? You bet! They freeze beautifully either before or after baking. For best results, freeze them unbaked (just assemble and wrap tightly). Thaw overnight in the fridge before baking as usual, adding 5-10 minutes to the time.
Print
Irresistible Baked Stuffed Shells Recipe in 7 Simple Steps
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Baked stuffed shells are a delicious Italian pasta dish filled with ricotta cheese and baked in marinara sauce.
Ingredients
- 1 (12 oz) box jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- 2 tbsp chopped fresh parsley
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- Preheat oven to 375°F (190°C).
- In a bowl, mix ricotta, 1 cup mozzarella, parmesan, egg, garlic, basil, oregano, salt, and pepper.
- Spread 1 cup marinara sauce in bottom of 9×13 inch baking dish.
- Fill each shell with cheese mixture and place in dish.
- Top with remaining sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 5 more minutes until cheese melts.
- Garnish with parsley before serving.
Notes
- Let shells cool slightly before filling to prevent tearing
- You can substitute cottage cheese for ricotta
- Add cooked ground beef or sausage to filling if desired
- Leftovers keep refrigerated for 3 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: baked stuffed shells, pasta recipe, Italian dinner
