Easy Stuffed Shells

There’s something deeply comforting about a bubbling casserole of cheesy pasta and sauce, and these Easy Stuffed Shells hit that cozy, dinner-table sweet spot. Using 12 ounces of jumbo pasta shells filled with a luscious mixture of whipped cottage cheese (or ricotta), Parmesan, herbs, and a single egg, then nestled into a bed of bright marinara and topped with melty mozzarella — this recipe is approachable, family-friendly, and perfect for weeknights or a relaxed weekend bake. The flavor balance is fresh yet rich, and the hands-on assembly is actually part of the fun.

Why you’ll love this recipe

If you’re looking for a make-ahead dinner that feeds a crowd with very little fuss, this recipe answers the call. The filling comes together in one bowl, the pasta cooks while you mix, and the final bake only takes 25–30 minutes. You can easily customize the sauce or swap in more herbs, but the classic combo below is a foolproof starting point. Texture-wise, the shells hold up beautifully: tender pasta cradles a creamy filling that contrasts with the slightly tangy marinara and the golden top of mozzarella.

Ingredients

• 12 ounces jumbo pasta shells
• 1 tablespoon kosher salt
• 30 ounces whipped cottage cheese or ricotta cheese
• 6 ounces Parmesan cheese, grated
• 1 egg
• 1 to 2 garlic cloves, minced
• 1 tablespoon fresh parsley, minced
• ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• 28 ounces marinara sauce
• 8 ounces mozzarella cheese, grated

Equipment

• Large pot for boiling pasta
• Large mixing bowl
• Colander
• 9×13-inch baking dish (or similar)
• Spoon or small cookie scoop for stuffing shells
• Aluminum foil

Step-by-step instructions

Follow these clear steps to assemble and bake your Easy Stuffed Shells. The sequence mirrors the original recipe’s flow but is rewritten to be straightforward and easy to follow.

1. Preheat the oven and prepare a baking dish: Preheat your oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish so the sauce and shells won’t stick.
2. Cook the jumbo shells: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water, then add the 12 ounces of jumbo pasta shells. Cook the shells until al dente — tender but still slightly firm in the center — following the package timing as a guide (usually around 9–12 minutes for jumbo shells). Stir occasionally to prevent sticking.
3. Drain and cool the shells: When the shells are cooked, drain them in a colander and run briefly under cool water or spread them on a baking sheet so they are cool enough to handle without steaming. This prevents further cooking and keeps them intact for filling.
4. Make the filling: In a large mixing bowl, combine 30 ounces whipped cottage cheese or ricotta cheese with 6 ounces grated Parmesan cheese. Add 1 egg, 1 to 2 minced garlic cloves (adjust to taste), 1 tablespoon minced fresh parsley, and ¾ cup finely chopped fresh basil leaves (about 8 to 10 leaves). Season with ½ teaspoon salt and ½ teaspoon freshly ground pepper. Stir the mixture thoroughly until the ingredients are evenly incorporated and the filling is creamy.
5. Spoon the marinara into the baking dish: Pour about half of the 28 ounces of marinara sauce into the bottom of the prepared baking dish and spread it into an even layer. This creates a saucy bed so the shells don’t stick and ensures saucy bites in the finished dish.
6. Stuff the shells: Using a spoon or a small cookie scoop, fill each cooled jumbo shell with the cheese-and-herb mixture. Be generous but don’t overstuff; you want the shell to close around the filling. Arrange each stuffed shell, filling-side up, in the baking dish on top of the marinara in a single layer.
7. Top with remaining sauce and mozzarella: Spoon the remaining marinara sauce over the stuffed shells, covering them evenly so each shell has some sauce on top. Sprinkle 8 ounces grated mozzarella cheese over the entire dish, distributing it so the cheese melts into a golden layer.
8. Cover and bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 20 minutes. The foil traps steam so the filling warms through without the cheese burning.
9. Uncover and finish baking: After 20 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for an additional 5–10 minutes, until the mozzarella is melted and lightly golden and the sauce is bubbling around the edges.
10. Rest, garnish, and serve: Remove the baking dish from the oven and let it rest for 5 minutes. This short resting time helps the filling set a bit and makes serving neater. Garnish with an extra sprinkle of chopped fresh basil or parsley if desired. Serve warm, straight from the dish, with a simple side salad or crusty bread.

Timing and make-ahead tips

This dish comes together quickly when you organize tasks. Multitask by cooking the pasta while you assemble the filling. If you want to make it ahead, assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, let sit at room temperature for 15–20 minutes, then add about 5–10 extra minutes to the covered bake time to ensure everything is heated through.

Serving suggestions

These shells are rich and satisfying on their own, but pairing them with crisp, bright sides balances the meal. Try a peppery arugula salad tossed with lemon vinaigrette, roasted seasonal vegetables, or steamed green beans with a squeeze of lemon. A simple garlic bread or warm focaccia is perfect for sopping up extra sauce. For a lighter meal, serve a wedge salad and skip the bread.

Ingredient notes and substitutions

• Whipped cottage cheese vs. ricotta: Either option works. Whipped cottage cheese is smooth and slightly tangy; whole-milk ricotta produces a silkier, richer filling. Use what you prefer or have on hand.
• Garlic: The recipe calls for 1 to 2 garlic cloves — increase to 2 if you like a more pronounced garlic note, or use 1 for a milder profile.
• Fresh herbs: Fresh parsley and basil provide the brightest flavor. If you must use dried herbs, reduce quantities (about one-third of the fresh amount) and add them to the filling early so they rehydrate.
• Marinara sauce: Use your favorite store-bought marinara or homemade. A simple tomato sauce with basil and garlic works beautifully.
• Mozzarella and Parmesan: Freshly grated cheeses melt and blend more seamlessly than pre-shredded varieties, which may contain anti-caking agents. Grate from the block if possible for the best texture.

Troubleshooting

• Shells fall apart: Avoid overcooking the pasta. Cook until al dente and cool them briefly under running water to stop carry-over cooking.
• Filling too runny: If your filling seems watery, drain any excess liquid from cottage cheese or pat ricotta with a paper towel to remove surface moisture. Also, chilling the filling for 10–15 minutes can help it firm up before stuffing.
• Cheese doesn’t brown: If you prefer a more browned top, briefly broil the dish for 1–2 minutes after baking, but watch carefully to prevent burning.

Leftover storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place individual portions in a microwave-safe dish and heat in 30–60 second increments until warmed through, or reheat in a 350°F (175°C) oven for 15–20 minutes, covered, until heated through. Add a splash of water or extra marinara if the dish looks dry.

Recipe recap

Quick overview before you start: Cook 12 ounces of jumbo pasta shells in salted water, prepare a hearty filling with 30 ounces whipped cottage cheese or ricotta, 6 ounces grated Parmesan, 1 egg, garlic, parsley, basil, salt, and pepper. Spread half of 28 ounces marinara in the baking dish, stuff and arrange the shells on top, cover with remaining sauce and 8 ounces grated mozzarella, then bake covered at 375°F (190°C) for 20 minutes and uncovered for 5–10 minutes until bubbly and golden.

Final thoughts

These Easy Stuffed Shells are a comforting classic that’s approachable for cooks of any skill level. They make excellent leftovers, freeze beautifully (freeze before baking for up to 3 months), and are endlessly adaptable. Whether you’re feeding a family, prepping for a potluck, or just craving a cozy pasta bake, this recipe is a reliable go-to. Gather your ingredients, warm up the oven, and enjoy the simple pleasure of a cheesy, saucy, herb-studded pasta casserole.