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Classic stuffed shells are the kind of comforting, crowd-pleasing meal everyone gets excited about.
As they bake, the sauce bubbles, the cheese melts, and the whole kitchen fills with the warm aroma of an Italian-style dinner.

There’s something soothing about the process too—mixing the creamy ricotta filling, tucking it into tender shells, and letting the oven do the rest.
What comes out is rich, cozy, and beautifully hearty.

Your family will love digging into these cheesy, saucy shells, and you’ll love how simple they are to prepare.
Perfect for weeknights, gatherings, or anytime you’re craving an easy, feel-good pasta bake.

For the Stuffed Shells

• Jumbo Pasta Shells – You’ll need 24, cooked just shy of al dente. Slightly undercooking helps them hold their shape when filled and baked.
  
• Ricotta Cheese – The base of the creamy filling. Whole milk ricotta gives the richest texture.
  
• Mozzarella Cheese – You’ll use 3 cups total; half goes into the filling, and the rest melts beautifully on top.
  
• Italian Seasoning – Adds classic herb flavor to the cheese mixture.
  
• Salt and Pepper – For seasoning the filling to taste.
  
• Egg – Helps bind the filling so it stays creamy but structured once baked.
  
• Parmesan Cheese – Brings a salty, nutty richness to the filling.
  
• Marinara Sauce – Divided use. Half coats the bottom of the baking dish; the rest blankets the shells before they bake.
  
• Parsley – Chopped fresh parsley adds a light, fresh finish after baking.
  
• Cooking Spray – Used to coat the baking dish so nothing sticks.
  

Creamy Stuffed Shells

A hearty pan of stuffed shells is always a crowd-pleaser. Tender pasta is packed with a rich, creamy cheese mixture, topped with marinara, and baked until bubbly and golden.

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: Creamy Stuffed Shells

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

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Ingredients

• 24 jumbo pasta shells, cooked according to package directions
• 15 ounces ricotta cheese
• 3 cups shredded mozzarella cheese, divided use
• 2 teaspoons Italian seasoning
• salt and pepper, to taste
• 1 egg
• 1/2 cup grated parmesan cheese
• 3 cups marinara sauce, divided use
• 2 tablespoons parsley, chopped
• cooking spray

Instructions

1. Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
2. Spread 1 1/2 cups of the marinara sauce across the bottom of the pan.
3. In a medium bowl, combine the ricotta, 1 1/2 cups of the mozzarella, Italian seasoning, egg, salt, pepper, and parmesan. Mix until everything is evenly blended.
4. Fill each cooked shell with the cheese mixture and arrange them in the prepared dish.
5. Spoon the rest of the marinara sauce over the shells and top with the remaining 1 1/2 cups mozzarella.
6. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese has melted and turns lightly golden.
7. Finish with a sprinkle of parsley and serve warm.

Notes

• Cook the shells slightly less than al dente—the oven time will soften them further, and firmer shells are easier to fill.
• Whole-milk ricotta and mozzarella give the richest texture, though part-skim options will work if you prefer a lighter version.
• For best melting results, grate your own cheese rather than using pre-shredded. Packaged shreds often contain coatings that affect texture.

Nutrition

Calories: 488kcal | Carbohydrates: 35g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1193mg | Potassium: 630mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 10mg | Calcium: 561mg | Iron: 3mg

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1. Do I really need to undercook the pasta shells?

Absolutely! Cook them just shy of al dente.
If you boil them until they’re perfect, they’ll turn to mush in the oven… and mushy shells = sadness. Slightly firm shells hold their shape beautifully and are MUCH easier to stuff. 

2. My shells always tear—what am I doing wrong?

Two things usually cause this: overcooking and overhandling.
Drain them well, let them cool for a couple minutes, and handle them like the delicate little pasta babies they are. Pat them dry too—slip & slide shells tend to rip!

3. Can I use a jar of marinara, or does it have to be homemade?

Use the jar. Use your favorite jar.
Seriously—this recipe is all about easy comfort food. The only tip? If your sauce is super thin, simmer it for a few minutes to thicken. If it’s thick like paste, thin it with a splash of water. Easy fix either way!

4. Can I make this ahead of time?

YES. And it reheats like a dream.
Assemble the whole dish, cover it, and pop it in the fridge for up to 24 hours. When you’re ready, bake as directed (add 5–10 minutes if it’s cold from the fridge). Perfect for busy nights or feeding a crowd without stress.

5. What other cheeses can I use?

Mozzarella + ricotta + parmesan is the classic trio, BUT you can play around.
Just avoid cheeses that don’t melt well (sorry, goat cheese lovers). And whatever you do, grate your mozzarella yourself—pre-shredded melts about as well as wet sand. Freshly grated = oozy, melty, cheesy goodness. 

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