Easy, cheesy stuffed shells with a little secret in the filling—assembled and in the oven in minutes. This vegetarian-friendly dinner can be made with either jarred or homemade sauce for convenience or extra flavor. Less than 20 minutes of prep and a video tutorial included.
Classic Stuffed Shells
Stuffed shells may look rustic, but they deliver big on comfort and flavor. This classic version pairs perfectly cooked jumbo shells with a creamy, cheesy filling and a bright tomato sauce. Baked until bubbly, it’s the kind of meal the whole family will request once cooler weather arrives. It’s also a great meatless option for simple weeknight dinners.
Serve these with a crisp salad and crusty bread for a complete meal. Use store-bought sauce when time is tight, or make a quick homemade marinara if you have a little extra time—either way, the shells shine.
Why You’ll Love This Recipe
- Make ahead or freeze: Assemble ahead and refrigerate or freeze for easy meal prep.
- Flexible: Works with store-bought or homemade marinara depending on how much time you have.
- Secret ingredient: Cream cheese in the filling gives extra creaminess and depth without a pronounced cream cheese taste.
- Quick prep: Ready in under an hour with less than 20 minutes of hands-on time.
Ingredients
Just a few pantry staples plus one sneaky addition make a rich, satisfying filling.
- Jumbo shells: Cook a few extras in case some tear while filling.
- Marinara sauce: You need about three cups—store-bought works or use a homemade sauce for more flavor.
- Ricotta cheese: Use whole milk ricotta for the best texture.
- Cream cheese: The secret ingredient—softens and rounds out the filling for a velvety result.
- Egg: Helps bind the filling; omit if needed but expect a slightly looser filling.
- Fresh parsley: Adds color and brightness; substitute dried parsley if necessary.
SAM’S TIP: Cook shells until al dente and rinse with cold water after boiling. They’ll finish cooking in the oven and won’t overcook.
This overview explains the main ingredients and why they’re used. For full instructions, see the recipe card below.
How to Make Stuffed Shells
Boil the shells
Bring shells to a boil but stop one minute before the package time so they remain firm. Drain, rinse under cold water to stop cooking, and lay them on a baking sheet to prevent sticking.
Prepare the filling
Combine ricotta, most of the mozzarella, parmesan, softened cream cheese, beaten egg, pressed garlic, parsley, oregano, salt, and pepper. Mix until smooth and well incorporated; cream cheese should be softened so it blends evenly.
Stuff the shells
Lightly grease a 9×13 casserole dish and spread a thin layer of marinara over the bottom. Fill each shell with a heaping spoonful of the cheese mixture and arrange them snugly in the pan.
Layer it up
Spoon the remaining marinara evenly over the shells, then sprinkle with the remaining mozzarella and a little extra parmesan if desired.
Bake, then serve
Cover the dish with lightly buttered foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake an additional 5–10 minutes until the cheese is bubbly and lightly browned. Serve with a side salad and garlic knots or crusty bread.
SAM’S TIP: If you want to prep ahead, assemble the shells and refrigerate or freeze before baking; instructions in the recipe notes below explain both methods.
Frequently Asked Questions
No. Cover the assembled dish tightly with plastic wrap or foil and refrigerate for up to three days before baking.
Yes. Freeze unbaked: freeze stuffed shells on a wax-paper-lined sheet until firm, then transfer to an airtight container for several months. Alternatively, assemble the full casserole, cover tightly, and freeze. Thaw overnight in the refrigerator before baking. If baking from frozen, allow extra baking time. Avoid placing a frozen glass or ceramic dish directly into a hot oven to prevent cracking.
Yes. Use a meat sauce instead of marinara, or sprinkle cooked ground beef or sausage into the pan when assembling for a meatier dish.
If you need a side, garlic knots are a perfect match.
Enjoy!
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Stuffed Shells
Includes a how-to video.
Equipment
- 13×9 baking pan
- Mixing bowls
Ingredients
- 20 jumbo shells
- 3 cups marinara sauce (719 ml)
For Filling:
- 15 oz ricotta cheese (425 g)
- 2 cups shredded mozzarella, divided (226 g)
- ⅓ cup grated parmesan (60 g), plus more for topping
- 4 oz cream cheese, softened (113 g)
- 1 large egg, lightly beaten
- 2 Tablespoons fresh parsley, finely chopped (or 2 tsp dried)
- ½ tsp dried oregano (optional)
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 large garlic clove, pressed
Instructions
- Preheat oven to 350°F (175°C).
- Prepare shells according to package instructions, boiling one minute less than directed. Drain, cool slightly, separate, and place on a baking sheet.
- Lightly butter a 9×13 casserole dish and spread several spoonfuls of marinara on the bottom.
- Make the filling: stir together ricotta, 1½ cups mozzarella (about 170 g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and pepper until well combined.
- Fill each shell with a heaping spoonful of the cheese mixture and arrange in the prepared dish.
- Spoon remaining marinara over the shells, top with the remaining ½ cup mozzarella (56 g) and a sprinkle of parmesan if desired.
- Lightly butter one side of foil and place buttered side down over the dish. Bake covered at 350°F (175°C) for 20 minutes, then remove foil and bake an additional 5–10 minutes until bubbly and lightly browned.
- Serve warm and enjoy.
Notes
Shells
You only need 20 shells for this recipe, but it’s wise to boil a few extra in case some tear.
Marinara
Use store-bought marinara or a homemade marinara for more flavor. The recipe calls for 3 cups of sauce.
Storing and Freezing
Cover and refrigerate for up to 4 days. For freezing, assemble unbaked and freeze; bake from frozen or thaw overnight before baking.
Nutrition
Nutrition information is an approximation.
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Recipe originally published Feb 27, 2019. The recipe is unchanged but the post was updated with extra tips and new photos.
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