Easy Stuffed Shells

Creamy ricotta filling with golden cheese

If you’re craving an easy healthy recipe that also makes a comforting fall dinner idea, these Easy Stuffed Shells are just what you need. Jumbo pasta shells are filled with a creamy ricotta mixture, nestled into marinara sauce, and topped with bubbling melted mozzarella. It’s cozy, cheesy, and oh-so-satisfying. Even better, this dish is simple enough for a weeknight but impressive enough to serve guests.

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

📝 Ingredients List

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese (plus 1 cup for topping)
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 3 cups marinara sauce
• 2 tbsp chopped fresh parsley or basil for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large pot for boiling pasta
• Colander
• Mixing bowls
• Measuring cups & spoons
• Baking dish (9×13)
• Wooden spoon or spatula
• Foil for covering while baking

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
2. Cook pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside. 🍝
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until creamy. 🧀
4. Spread 1 cup marinara sauce over the bottom of the baking dish.
5. Fill each shell with about 2 tablespoons of the ricotta mixture and place them in the dish, open side up.
6. Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle with the extra 1 cup mozzarella.
7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted, bubbly, and golden.
8. Garnish with parsley or basil, serve warm, and enjoy! 🌿

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer-Friendly: Assemble shells, cover tightly, and freeze up to 3 months. Bake from frozen with 20 extra minutes cook time.
• Meal Prep: Stuff the shells the night before, refrigerate, and bake the next day.
• Serving Ideas: Pair with garlic bread and a crisp salad for a restaurant-style Italian dinner at home.

📊 Nutrition Table

Final Thoughts

These Easy Stuffed Shells are cheesy, creamy, and baked to golden perfection. They’re the kind of meal that brings everyone around the table and fills the house with cozy Italian aromas. Keep this recipe handy for weeknights, potlucks, or whenever you need a simple but satisfying dinner.

Easy Stuffed Shells

These Easy Stuffed Shells are filled with creamy ricotta, nestled in marinara, and topped with bubbling mozzarella. A perfect cozy dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 430 kcal

Ingredients

  

For the stuffing

• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese (plus 1 cup for topping)
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

For the shells

• 20 pieces jumbo pasta shells

For the sauce

• 3 cups marinara sauce
• 2 tbsp chopped fresh parsley or basil for garnish

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
• Cook pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside.
• In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until creamy.
• Spread 1 cup marinara sauce over the bottom of the baking dish.
• Fill each shell with about 2 tablespoons of the ricotta mixture and place them in the dish, open side up.
• Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle with the extra 1 cup mozzarella.

Baking

• Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted, bubbly, and golden.
• Garnish with parsley or basil, serve warm, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freezer-friendly; assemble and freeze for up to 3 months. Bake from frozen with 20 extra minutes cook time. Pair with garlic bread and salad for a complete meal.

Keyword Comfort Food, Easy Recipe, Healthy Dinner, Pasta, Stuffed Shells