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Easy Cheese Stuffed Shells

Classic stuffed shells with creamy ricotta, mozzarella, and Parmesan filling baked in marinara sauce for an easy make-ahead dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (12 oz) jumbo pasta shells
  • 1 container (15 oz) ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1 tablespoon dried Italian seasoning or fresh parsley and basil
  • 1/2 teaspoon garlic powder
  • 24 oz (1 jar) marinara sauce
  • salt and black pepper to taste

Equipment

  • Large pot for pasta
  • 9x13-inch baking dish
  • medium mixing bowl
  • aluminum foil
  • Zip-top bag (optional, for piping)

Method
 

  1. Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water according to package directions minus 2 minutes for al dente texture. Drain and rinse with cold water to stop cooking. Spread on a baking sheet to prevent sticking.
  2. In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, beaten egg, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth.
  3. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
  4. Fill each cooked shell with 1.5 to 2 tablespoons of ricotta mixture. For easiest filling, transfer mixture to a zip-top bag, snip corner, and pipe into shells. Place shells open-side up in the baking dish.
  5. Pour remaining marinara sauce evenly over stuffed shells. Sprinkle remaining 1 cup mozzarella cheese over the top.
  6. Cover dish tightly with aluminum foil. Bake for 20 minutes.
  7. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and starting to brown.
  8. Let shells rest for 5 minutes before serving to allow cheese to set.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of water or extra sauce.
Freezing Instructions: Freeze assembled unbaked shells for up to 3 months. Bake from frozen, adding 20 minutes to covered baking time.
Make-Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10 minutes to covered baking time if baking cold.
Add Meat: Brown 1 lb ground beef or Italian sausage and stir into marinara sauce for extra protein.
Boost Nutrition: Mix 1 cup thawed, squeezed-dry frozen spinach into cheese filling.
Fresh Herbs: Use 2 tablespoons fresh basil and 1 tablespoon fresh parsley instead of dried Italian seasoning.
Pro Tip: Cook shells 2 minutes less than package directions—they'll continue cooking in the oven and finish perfectly tender.
Easy Filling: The zip-top bag piping method is faster and neater than using a spoon for filling shells.