Enjoy the delight of our Classic Stuffed Shells recipe. Bursting with flavors, these tender jumbo pasta shells are generously filled with a creamy blend of ricotta, mozzarella, and Parmesan cheese, creating textures that melt in your mouth.
Classic Stuffed Shells are one of those comfort foods that just feels like home. I love the combination of the creamy ricotta cheese, the flavorful marinara sauce, and the melted mozzarella cheese. The pasta shells are the perfect vehicle for all of those delicious flavors.
I've made these shells many times and it's an easy meal to make. The hardest part is probably just finding the jumbo pasta shells. I can only seem to find them in one store brand around my town. However, once you have the shells, the rest is pretty straightforward.
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Try some of our other favorite side dishes, such as Zucchini Tomato Bake, Southern Squash Casserole, Cucumber, Onion, Tomato Salad, or Easy Butter Swim Biscuits.
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Ingredients for Stuffed Shells
- jumbo pasta shells
- ground Italian sausage
- marinara sauce
- ricotta cheese
- frozen chopped spinach
- mozzarella cheese, shredded
- parmesan cheese
- egg
- Italian seasoning
- fresh basil, chopped
- garlic powder
- onion powder
- salt, pepper to taste
FAQs
Stuffed shells are large pasta shells filled with a mixture of cheeses, meats, and/or vegetables, then baked with a tomato or cream sauce.
Yes, you can assemble the stuffed shells up to a day in advance. Cover and refrigerate them until you’re ready to bake.
Yes, they can be frozen either before or after baking. For best results, assemble the shells, cover them tightly, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Stuffed shells pair well with a green salad, garlic bread, steamed vegetables, or a light soup.
Top Tips
- Undercook the pasta shells slightly. This will help them to hold their shape when they are stuffed and baked.
- To help prevent tearing of the noodles, cook the pasta in a slightly less than rolling boil.
- Use a spoon, piping bag, or your hands to stuff the shells. Gently fill each shell with the cheese mixture without overstuffing, as the filling will expand slightly during baking.
- You can make the stuffed shells ahead of time and refrigerate them until you're ready to bake them. Just be sure to cover them tightly so that the pasta doesn't dry out.
- Let it rest: Allow the shells to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.
- Store: Leftover casserole should be stored in an airtight container in the refrigerator for up to 4 days.
How to make Easy Stuffed Shells
- Cook the jumbo pasta shells 2-3 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, ½ cup grated Parmesan, egg, Italian seasoning, garlic powder, onion powder, chopped fresh basil, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Preheat oven to 375°F (190°C). Prepare a 9x13" baking dish with nonstick spray.
- Combine cooked, drained Italian sausage with marinara sauce. Spread a thin layer in the bottom of the baking dish.
- Gently fill each pasta shell with the cheese mixture, using a spoon or piping bag. Place the stuffed shells in the baking dish, arranging them with a little space in between.
- Pour the remaining marinara sauce over the stuffed shells.
- Spread the remaining 2 cups of shredded mozzarella cheese on top of the shells. Sprinkle with additional parmesan and chopped basil, if desired.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the sauce is bubbly. Remove from the oven and let the stuffed shells cool slightly before serving.
Classic Stuffed Shells Recipe
Ingredients
- 12 oz. jumbo pasta shells
- 16 oz. ground Italian sausage, cooked and drained
- 28 oz. marinara sauce
- 32 oz. ricotta cheese
- 4 cups mozzarella cheese, shredded
- ½ cup parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
- 2 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, pepper to taste
Instructions
- Cook the jumbo pasta shells 2-3 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking process.
- In a mixing bowl, combine ricotta cheese, chopped spinach (thawed and squeezed dry), 2 cups of shredded mozzarella, ½ cup grated Parmesan, egg, Italian seasoning, garlic powder, onion powder, chopped fresh basil, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Preheat your oven to 375°F (190°C). Prepare a baking dish with nonstick spray.
- Combine cooked, drained Italian sausage with marinara sauce. Spread a thin layer in the bottom of the baking dish.
- Gently fill each pasta shell with the cheese mixture, using a spoon or piping bag. Place the stuffed shells in the baking dish, arranging them with a little space in between.
- Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is covered with sauce.
- Spread the remaining 2 cups of shredded mozzarella cheese on top of the shells. Sprinkle with additional parmesan and basil, if desired.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the sauce is bubbly. Remove from the oven and let the stuffed shells cool slightly before serving. Garnish with fresh basil leaves for a burst of color and flavor.
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