This post may contain affiliate links. Read my disclosure policy. We love Pasta recipes from Creamy Shrimp Pasta to Shrimp Scampi Pasta and of course our Homemade Pasta from scratch. If you are a fan of pasta, this Stuffed Shells Recipe is a must-try!
Stuffed Shells Video Tutorial
My kids love these stuffed jumbo shells filled with ricotta and melty mozzarella cheese over a bed of Marinara Sauce. They always disappear fast and reheat well so I put them into their lunchboxes and those lunchboxes always come home empty which feels great. If you enjoyed this video for Stuffed Shells, please subscribe to our (P.S. Click the BELL icon so you’ll know when there’s a new video).
What are Stuffed Shells?
Stuffed shells are similar to Italian Manicotti or Cannelloni. Stuffed shells are jumbo pasta shells (sold in most grocery stores usually in the pasta isle), stuffed with ricotta, mozzarella, and parmesan cheese filling. Pasta shells are perfect pockets for easy stuffing.
How to Make Stuffed Shells
There are 3 main elements to stuffed pasta shells; the pasta, sauce and cheese filling, but the process is easy.
Cook Pasta Shells – according to package instructions in salted water. Make the Red Sauce – Sautee onions in oil, add garlic, salt pepper, and oregano. Stir in 3 cups of your favorite Marinara Sauce. Pour sauce into a 13×9 casserole dish. Combine Cheese Sauce – In a large bowl, mix together ricotta, 2 cups shredded mozzarella, parmesan, 1 egg, salt, pepper, and oregano. Stuff Shells – The easiest way to portion is to fill a trigger ice cream scoop halfway with cheese filling then transfer it into the shell. Sprinkle the remaining 1 cup mozzarella over the pasta shells Bake – Cover with foil, and bake at 375˚F for 30 minutes then broil uncovered for 2-4 minutes.
Common Questions
Serve With
Stuffed shells are the perfect vegetarian main course paired with Garlic Bread and a simple side salad or veggies
Caesar Salad Roasted Asparagus BLT Salad Caprese Salad Wedge Salad
Make-Ahead
To Refrigerate: Assemble, cover with foil and refrigerate unbaked stuffed shells for 1-2 days then bake as directed, adding 5 minutes to the bake time if baking a chilled casserole. You can also refrigerate a fully cooked and cooled lasagna. Freezing: Fully assemble shells in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes. Reheating: Warm portions in the microwave or oven until shells are heated through and cheese is melted.
Stuffed shells truly are easy to make. The prep time is minimal and the oven does the rest. It’s sure to end up on your list of go-to dinners.
More Pasta Casseroles
Pasta bakes are the best kind of family-friendly dinner. Each of these recipes makes a big batch and each reheats really well which is perfect for meal prep.
Baked Feta Pasta – easy and excellent Classic Lasagna – layers of noodles and beefy sauce Chicken Lasagna – in white sauce Baked Ziti – noodles in meat sauce Lasagna Roll-Ups – the easiest way to serve lasagna Chicken Tetrazzini – in cheesy cream sauce
