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The Best Italian Stuffed Shells

Creamy ricotta-stuffed jumbo shells baked in marinara and topped with melted mozzarella for a comforting Italian casserole.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • extra virgin olive oil or cooking spray for greasing pan
  • 1/2 cup spaghetti sauce for greasing the bottom of the pan
  • 6 ounces jumbo pasta shells (about half a standard-size box)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 teaspoon garlic minced
  • 1/4 cup parmesan cheese freshly grated
  • 1 tablespoon fresh parsley minced
  • 1/8 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 1/2 cups spaghetti sauce for topping shells
  • 1 cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish with olive oil or cooking spray and spread 1/2 cup of the spaghetti sauce evenly across the bottom; set aside.
  • Bring a large pot of water to a rolling boil, heavily salt the water, and add the jumbo shells. Cook about 9 minutes (about 2 minutes less than package directions) until al dente. Drain in a colander and let shells cool slightly so they can be handled.
  • While the pasta cooks, combine the ricotta, egg, minced garlic, grated Parmesan, minced parsley, crushed red pepper flakes (if using), dried oregano, kosher salt, and black pepper in a medium mixing bowl until evenly blended.
  • Carefully stuff each cooled shell with about 1/4 cup of the ricotta mixture, taking care not to overfill so the shell can close around the filling. Arrange the stuffed shells in the prepared baking dish on top of the sauce.
  • Pour the remaining 2 1/2 cups spaghetti sauce over the arranged shells, then sprinkle the shredded mozzarella evenly over the top.
  • Bake in the preheated oven for 30 minutes, or until the cheese is melted and lightly browned.
  • Let the casserole rest 5–10 minutes before serving to set.

Equipment

  • 2-quart baking dish
  • Large Pot
  • Colander
  • Medium mixing bowl
  • spoon or rubber spatula

Notes

  • To add spinach, thaw 1/2–2/3 cup frozen chopped spinach, squeeze out all moisture, and mix into the ricotta before stuffing.
  • To add meat, brown 1/2 pound ground beef or Italian sausage, drain, and mix into the ricotta or sauce.
  • Use 1 teaspoon dried parsley if fresh parsley is unavailable.
  • Omit red pepper flakes if you prefer no heat.
  • Prepare through assembly and freeze in a covered, foil-wrapped pan for up to 3 months.
  • Thaw and bake covered at 350°F for 1 hour, then uncovered 10–15 minutes to finish.