A tray of cheese‑filled jumbo pasta shells baked in bright marinara — simple, comforting, and show‑stopping enough for a casual weeknight or a small dinner party. This version uses a classic ricotta‑mozzarella-Parmesan filling, a touch of Italian seasoning, and a quick egg binder so the filling holds its shape when spooned into 20 jumbo shells. If you enjoy hearty, handheld-style mains, you might also like the flavor profile of our savory stuffed turkey breast recipe for a holiday or larger gathering.
Why you’ll love this dish
Stuffed jumbo shells check a lot of boxes: crowd-pleasing, make‑ahead friendly, and adaptable to picky eaters. The cheesy filling is mild enough for kids but easily boosted with herbs or spicy add‑ins for adults. They look impressive on the table, yet the technique is straightforward — boil pasta, fill, top with sauce and cheese, and bake.
“Comfort food that looks like you spent hours on it — perfect for dinner guests and leftovers that taste even better the next day.”
This recipe is also budget-friendly: pantry staples like ricotta and shredded mozzarella stretch to feed several people, and the shells provide a meatless main if you want a lighter, vegetarian option.
How this recipe comes together
You’ll follow a simple three-part flow: cook the pasta, mix the filling, assemble and bake. First, boil jumbo shells until al dente and let them cool so they’re easy to handle. Next, whisk together ricotta, shredded mozzarella, Parmesan, an egg, and seasonings until a smooth, cohesive filling forms. Finally, spoon the filling into each shell, nestle them in a sauced baking dish, top with more sauce and cheese, and bake until bubbly and golden.
Timing at a glance:
- Active prep: about 25–30 minutes (filling, boiling shells, assembly)
- Oven time: 35 minutes (25 covered, 10 uncovered)
- Rest time: 5 minutes
- Total: ~1 hour
What you’ll need
- 20 jumbo pasta shells (sold as “jumbo shells”; a 12–16 oz box typically yields this amount)
- 2 cups ricotta cheese (whole milk ricotta gives creamier texture)
- 1 cup shredded mozzarella plus extra for topping (use low‑moisture mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 large egg (helps bind the filling)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups marinara sauce (homemade or store-bought)
- Fresh basil leaves for garnish
Notes and substitutions:
- For a lighter option, replace half the ricotta with part‑skim cottage cheese (blend cottage cheese briefly for smoother texture).
- Gluten‑free jumbo shells are available; cook according to package directions and handle gently to avoid breakage.
- To make this dairy‑free, use firm tofu blended with nutritional yeast and a dairy‑free mozzarella alternative (results will be different in texture).
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until al dente (usually 9–12 minutes; check package instructions). Drain and spread shells in a single layer on a baking sheet so they don’t stick—cool slightly until you can handle them.
- In a large mixing bowl, combine 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and a pinch each of salt and pepper. Stir until the mixture is smooth and evenly seasoned. Taste and adjust salt/pepper.
- Pour 1 cup marinara into the bottom of the prepared baking dish and spread into an even layer.
- Using a spoon (or a pastry bag for less mess), fill each shell with about 2–3 tablespoons of the cheese mixture. Arrange the filled shells seam‑side up in the baking dish in rows.
- Pour the remaining 2 cups of marinara sauce over the shells, letting sauce settle between them. Sprinkle extra shredded mozzarella over the top for a golden crust.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese on top is golden and the sauce is bubbling.
- Let rest 5 minutes before serving. Garnish with torn fresh basil leaves.
Pro tip: Don’t overfill the shells — a generous two tablespoons gives a neat presentation and ensures the shells cook through.
Best ways to enjoy it
These shells are hearty enough to be the centerpiece. Serve with:
- A big green salad with a bright vinaigrette (lemon or red wine) to cut the richness.
- Garlic bread or a crusty baguette to mop up sauce.
- Roasted seasonal vegetables like asparagus or Brussels sprouts.
- If you want a complementary centerpiece for a holiday spread, pair with a simple roasted bird; for example, a well‑seasoned stuffed turkey breast makes an elegant protein to add alongside for larger gatherings.
For plating, nest three to four shells per person, spoon a little extra warmed sauce around them, and finish with a scattering of torn basil and a light dusting of grated Parmesan.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days. Refrigerate within two hours of baking.
- Freezer: Assemble the shells in a freezer‑safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. To bake from frozen, thaw overnight in the refrigerator, then bake covered at 375°F until heated through, removing foil for the last 10 minutes. From fully frozen, add about 20–30 minutes to baking time and keep covered until near done.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or rewarm in a 350°F oven covered with foil for 15–20 minutes until hot. For a crisp top, uncover for the final 5–7 minutes.
Food safety: Always reheat to an internal temperature of 165°F (74°C) if storing and re-serving.
Helpful cooking tips
- Use low‑moisture shredded mozzarella rather than fresh ball mozzarella; fresh mozzarella releases more water and can make the dish runny.
- If your ricotta is very wet, drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes to concentrate flavor and prevent watery filling.
- A piping bag (or a zip-top bag with the corner snipped) speeds up filling and creates neater shells.
- If shells tear while filling, tuck smaller torn pieces into gaps in the pan and cover with sauce — they’ll still be delicious.
- Save time: Cook shells and make the filling while the sauce simmers, then assemble quickly and refrigerate for up to 24 hours before baking.
Creative twists
- Meat lovers: Fold 1 cup cooked Italian sausage or browned ground beef into the ricotta mixture.
- Greens boost: Stir 1 cup of sautéed, well‑drained spinach into the filling for color and nutrients.
- Spicy: Add 1/4–1/2 tsp red pepper flakes or chopped roasted red peppers for heat and sweetness.
- Mediterranean: Swap Italian seasoning for oregano and add chopped sun‑dried tomatoes and olives; finish with crumbled feta instead of Parmesan.
- Vegan: Use well-drained blended tofu seasoned with nutritional yeast, garlic, and lemon as ricotta substitute and top with a vegan mozzarella alternative. Use gluten‑free shells if needed.
Common questions
Q: Can I make these ahead and bake later?
A: Yes — assemble the shells in the baking dish, cover tightly, and refrigerate up to 24 hours. Add about 5–10 extra minutes to the covered baking time if starting straight from chilled.
Q: Can I freeze these already baked?
A: You can freeze baked shells. Cool completely, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven covered until warmed through.
Q: What if I don’t have jumbo shells?
A: If jumbo shells are unavailable, use manicotti tubes (fill with a small spoon or piping bag) or large pasta like large conchiglioni. Smaller shells will require less filling and different assembly proportions.
Q: How do I keep the filling from being watery?
A: Drain or briefly strain very wet ricotta. Use low‑moisture shredded cheeses and avoid excess watery additions. If using fresh mozzarella, pat it dry before using.
Q: How many people does this serve?
A: With 20 shells, plan on 3–4 shells per person as a main course — this recipe serves about 5–6 people, depending on appetites.
Q: Can I add meat to the filling?
A: Absolutely. Fold in cooked Italian sausage, chopped cooked chicken, or crumbled bacon to suit your taste — just make sure any meat is fully cooked before mixing into the filling.
If you have any other questions — about substitutions, timing for larger pans, or wine pairings — ask and I’ll help tailor the recipe to your needs.
Cheese-Filled Jumbo Pasta Shells
Ingredients
Jumbo Shells and Sauce
- 20 pieces jumbo pasta shells Sold as 'jumbo shells'; a 12–16 oz box typically yields this amount.
- 3 cups marinara sauce Can be homemade or store-bought.
Filling
- 2 cups ricotta cheese Whole milk ricotta gives a creamier texture.
- 1 cup shredded mozzarella Use low-moisture mozzarella; plus extra for topping.
- 1/2 cup grated Parmesan cheese
- 1 large egg Helps bind the filling.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
Garnish
- Fresh basil leaves For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly oil or spray a 9x13-inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until al dente (about 9–12 minutes; check package instructions). Drain and spread shells in a single layer on a baking sheet to cool slightly.
- In a large mixing bowl, combine 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Stir until smooth and evenly seasoned.
Assembly
- Pour 1 cup marinara sauce into the bottom of the prepared baking dish and spread evenly.
- Fill each shell with about 2–3 tablespoons of the cheese mixture and arrange seam-side up in the baking dish.
- Pour the remaining 2 cups of marinara sauce over the shells and sprinkle extra mozzarella on top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until golden and bubbly.
- Let rest for 5 minutes before serving and garnish with torn fresh basil leaves.