Go Back
To make classic stuffed shells, you need a few key items. Here’s what you will use: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 2 cups marinara sauce - Fresh basil leaves for garnish - Salt and pepper to taste These ingredients come together to create a rich and tasty meal. The jumbo shells hold the creamy filling well, making each bite a delight. Cheese is the star in stuffed shells. You can play with different types to change the flavor. Instead of ricotta, try cottage cheese for a lighter option. You can also add cream cheese for extra creaminess. Mixing in some goat cheese can add a tangy twist. Don’t forget the mozzarella! It melts beautifully and gives a gooey texture. Herbs and spices can elevate your stuffed shells. You can add fresh herbs like basil or parsley for a burst of flavor. A pinch of red pepper flakes will give it a nice kick. Try adding Italian seasoning for a classic touch. You can also use fresh garlic instead of garlic powder for a bold taste. Experiment to find your favorite flavor mix! For the full recipe, check out the detailed instructions and enjoy this easy family meal. First, boil water in a large pot. Add a pinch of salt to the water. Once it boils, add the jumbo pasta shells. Cook them for 8-10 minutes until they are firm but tender. This is called al dente. After cooking, drain the shells in a colander. Rinse them with cold water to stop the cooking process. Set the shells aside to cool. In a large mixing bowl, add ricotta cheese. Then, add 1/2 cup of mozzarella cheese and the grated Parmesan cheese. Crack in one egg and sprinkle in the oregano and garlic powder. Season with salt and pepper. Use a fork or spatula to mix everything until smooth. Make sure there are no lumps. This filling is rich and creamy, perfect for our shells. Grab a 9x13 inch baking dish. Pour one cup of marinara sauce on the bottom. This keeps the shells from sticking. Next, take each pasta shell and fill it with the cheese mixture. Place the filled shells in the dish, open side up. After filling all the shells, pour the rest of the marinara sauce over them. Sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil. Bake in your preheated oven for 25 minutes. Then, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden. After baking, let it cool for a few minutes. Garnish with fresh basil leaves for a nice touch. For the full recipe, see the details above. To cook your shells just right, use plenty of water. Add salt to the water for flavor. Boil the shells for 8-10 minutes until they are al dente. This keeps them firm enough to hold the filling. After cooking, drain them and let them cool. This way, they won't stick together. To keep the assembly neat, use a piping bag or a zip-top bag. Cut a small corner off the bag and fill each shell. This helps you avoid spills and makes filling quick. Lay the shells in the dish with the open side facing up. This lets the sauce flow inside and keeps your dish tidy. You can boost flavor with fresh herbs like basil or parsley. Mixing in some spinach adds a nice texture and color. If you like spice, add a dash of red pepper flakes to the cheese mix. For more depth, try using different cheeses like goat cheese or feta. These tweaks make your classic stuffed shells even more delicious. For the full recipe, check out the complete guide. {{image_2}} You can make stuffed shells without meat. Instead of meat, use fresh spinach or sautéed mushrooms. These add great flavor and nutrients. Mix in some artichokes or zucchini for more texture. You can also try different cheeses, like feta or goat cheese. These options create a fresh and tasty dish. If you love meat, stuffed shells can be a great choice. Ground beef or sausage works well in the filling. Cook the meat first, then mix it with the cheese. This adds a rich taste to your meal. You can also use shredded chicken or turkey for a lighter option. These meats blend nicely with the marinara sauce. For those who avoid gluten, there are great options. You can find gluten-free jumbo pasta shells in stores. They cook just like regular pasta. Another option is to use vegetables, like zucchini or bell peppers. Hollow them out and stuff them with the cheese mix. This gives a fun twist to the classic recipe. You won’t miss the pasta at all! Check out the Full Recipe for more ideas on making classic stuffed shells! To keep your stuffed shells fresh, place them in an airtight container. If you have a lot, divide them into smaller portions. This helps with quick meals later. Make sure to store them in the fridge. They will last about 3 to 5 days. When you're ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. You can add a little marinara sauce on top to keep them moist. Cover the dish with foil to prevent drying out. Heat for about 20 minutes or until hot. To freeze your stuffed shells, first let them cool completely. Then, place them in a freezer-safe container or bag. Make sure to label the bag with the date. They can be frozen for up to 3 months. When you want to eat them, thaw in the fridge overnight before reheating. This method makes for a quick and tasty meal anytime! To make your stuffed shells creamier, add more ricotta cheese. You can also mix in cream cheese or sour cream. These ingredients will add a rich, smooth texture. Another tip is to use heavy cream in your marinara sauce. It will enhance the overall creaminess of the dish. Yes, you can use other types of pasta. While jumbo shells are classic, you can try manicotti or even large conchiglie. Just ensure they can hold the filling well. If you choose smaller pasta, adjust the cooking time. Smaller pasta may require less time to cook. Stuffed shells pair well with a fresh salad. A simple green salad with mixed greens works great. You can also serve garlic bread on the side for a crunchy bite. For drinks, a light red wine enhances the flavors beautifully. Feel free to check the full recipe for more ideas! In this post, we explored the world of stuffed shells. We covered classic ingredients, including cheese and herbs. You learned how to prepare, fill, and bake these delicious dishes. Tips and tricks helped you avoid messes and improve flavor. We also shared fun variations and storage info. Creating stuffed shells is an exciting way to enjoy pasta. With these steps, you can make a tasty meal your family will love. Get ready to impress everyone with your new skills!

Classic Stuffed Shells

Indulge in the ultimate comfort food with this classic stuffed shells recipe! Filled with creamy ricotta and mozzarella, these jumbo pasta shells are baked to perfection in rich marinara sauce. Perfect for family dinners or special occasions, this delicious dish is sure to impress. Ready to make a satisfying meal? Click through to explore the full recipe and start cooking this Italian favorite today!
Print Recipe Pin Recipe

Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon dried oregano

1 teaspoon garlic powder

2 cups marinara sauce

Fresh basil leaves for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of salted boiling water for about 8-10 minutes, or until al dente. Drain and set aside to cool slightly.

      In a large mixing bowl, combine ricotta cheese, 1/2 cup of mozzarella cheese, grated Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix until well combined.

        Spoon the cheese mixture into each cooked pasta shell, filling them generously.

          In a 9x13 inch baking dish, spread 1 cup of marinara sauce evenly over the bottom.

            Arrange the stuffed shells in the dish, opening facing up. Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.

              Cover the dish with aluminum foil (you may want to spray the foil with non-stick spray to prevent sticking).

                Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4