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Classic Stuffed Shells Recipe

Creamy ricotta- and mozzarella-stuffed jumbo pasta shells baked in marinara for a comforting, family-friendly meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • salt and pepper
  • 25 to 26 jumbo pasta shells, uncooked
  • 1 large egg, lightly beaten
  • 15 ounce whole-milk ricotta cheese container
  • 1/4 cup fresh basil chopped (or 1 teaspoon dried basil)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon minced garlic
  • 3 cups mozzarella cheese freshly shredded, divided (use 2 cups in filling and 1 cup for topping)
  • 1 cup Parmesan cheese freshly grated
  • 3 cups marinara sauce about 1½ jars or homemade
  • fresh basil or parsley for topping, optional

Instructions

  • Bring a large pot of salted water to a boil. Add the jumbo shells (cook a few extra if desired) and cook for about half the package time plus 1 minute, about 5–6 minutes, until slightly underdone; they should still be firm. Drain and rinse under cold water to stop cooking, then separate shells onto parchment or a sheet to cool.
  • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (3-quart) baking dish and spread half of the marinara sauce evenly across the bottom.
  • In a large mixing bowl, whisk the beaten egg. Add the ricotta, chopped fresh basil (or dried basil), dried oregano, dried thyme, dried parsley, minced garlic, and about 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Stir until smooth and combined.
  • Stir 2 cups of the shredded mozzarella and all the grated Parmesan into the ricotta mixture until evenly combined.
  • Transfer the cheese filling to a large resealable plastic bag or piping bag and snip approximately a 1-inch corner. Pipe about 2 tablespoons of filling into each shell.
  • Arrange the stuffed shells in the prepared baking dish, open side up, packed close together. Spoon the remaining marinara sauce over the shells to fully cover them.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining 1 cup shredded mozzarella evenly over the shells, and bake uncovered 5–7 more minutes until the cheese is melted and bubbly.
  • Let the dish rest a few minutes, then serve warm topped with chopped fresh basil or parsley and additional cracked pepper if desired.

Equipment

  • Large Pot
  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Grater
  • Parchment paper or sheet pan
  • Plastic resealable bag or piping bag
  • Aluminum Foil

Notes

  • Cook shells until slightly underdone so they hold shape when baked.
  • Use whole-milk ricotta for a creamier filling.
  • Pipe the filling using a bag for neater, faster assembly.
  • Cover well with sauce to prevent shell edges from drying out while baking.
  • Prepare a few extra shells in case some break during cooking.