Stuffed Shells Recipe
Easy, cheesy and perfect every time. This Stuffed Shells recipe is going to be a family favorite on repeat! Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
Why you'll love my Stuffed Shells recipe
Fast and easy dinner
Minimal prep and simple ingredients. Perfect for making ahead of time.
One dish meal
Everything preps and bakes in one dish. Perfect to make ahead or meal prep.
Budget friendly ingredients
A few pantry staple ingredients that result in restaurant quality flavor.
What are stuffed shells?
Stuffed shells are large pasta shells filled with a cheese mixture, typically ricotta, parmesan and mozzarella, then baked in a tomato sauce. Some variations add spinach and meat. It’s similar to lasagna but easier to assemble and serve.
Ingredients and substitutions
Jumbo shell pasta: This is what makes the recipe! Find in your local pasta aisle at the grocery store.
Cheeses: Ricotta, parmesan and mozzarella. This triple combination creates a very flavorful and smooth filling.
Egg: Binds the cheesy filling together and makes it easier to fill the shells.
Spicy Italian sausage: May substitute for mild. You can skip but it provides great protein intake.
Marinara sauce: Any store bought jar of marinara works. If you can, choose high quality sauce for better flavor.
Frozen spinach: Frozen or fresh is fine. If using fresh, cook in a skillet with butter over medium heat until wilted. Chop into small pieces.
Spices: The marinara, cheeses and sausage are flavorful on their own but a little bit of oregano, salt and pepper goes a long way.
For the rest of the ingredients, please see the recipe index card below!
How to make Stuffed Shells
The section below is a quick overview of how to make this recipe. For full details, see recipe notes card below!
Cook the pasta
Bring a large pot of salted water to boil. Cook the shells until al dente, then drain and rinse with cool water to stop the cooking.
Prepare the filling
In a large bowl, mix ricotta, mozzarella, parmesan, spinach, egg and spices until well combined.
Cook the meat
If you are not using meat to this dish, skip this next step.
In a large skillet, add ground Italian sausage and seasonings. Cook until browned, then combine with the marinara sauce.
Preheat the oven
Preheat the oven to 350°F.
Assemble the dish
Spread the marinara sauce on the bottom of a 9″x13″ baking dish. Use a piping bag or small spoon to fill each shell with the cheese mixture and place them in the dish. Sprinkle mozzarella on top.
Bake
Bake uncovered for 30-35 minutes until bubbly. Broil for 1-2 minutes until the cheese is golden. Garnish with fresh basil or parsley. Best served immediately.
Tips from my test kitchen
Don’t overcook the pasta
It will soften more in the oven.
Pipe the filling
Use a zip-top bag or piping bag to fill the shells for less mess.
Freeze extras
Freeze leftovers for east future meals.
What's the best cheese for the filling?
Ricotta is traditional but lacks overall depth and flavor. I recommend a combination of ricotta, mozzarella and parmesan.
What can I serve with stuffed shells?
Serve with a side of focaccia, crusty artisan bread, Caesar salad or roasted veggies.
Can I make this dish ahead of time?
Yes! Assemble, cover and refrigerate for up to 24 hours before baking. The shells may need an additional 10-15 minutes in the oven.
How many shells per person?
You can serve 3-5 shells per person, depending on appetite and sides.
Stuffed Shells Recipe
Ingredients
- 20-22 jumbo pasta shells
- 24 ounces / 3 cups of marinara
- 1 lb. ground Italian sausage, spicy or mild
- 1/2 cup mozzarella, for the topping
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
For the filling:
- 1 cup spinach, cooked and chopped into pieces or use frozen
- 1 large egg
- 16 ounces ricotta
- 1/2 cup mozzarella
- 1/4 cup parmesan
- 2 teaspoons sea salt or onion salt
- 1 teaspoon dried oregano
Instructions
Cook the pasta
- Bring a large pot of salted water to boil. Cook the shells until al dente, then drain and rinse with cool water to stop the cooking.20-22 jumbo pasta shells
Prepare the filling
- In a large bowl, mix ricotta, 1/2 cup mozzarella, parmesan, spinach, egg and seasonings until well combined.1/2 cup mozzarella, for the topping, 1 cup spinach, cooked and chopped into pieces or use frozen, 16 ounces ricotta, 1/4 cup parmesan, 2 teaspoons sea salt or onion salt , 1 teaspoon dried oregano, 1 large egg
Cook the meat
- If you are not using meat to this dish, skip this next step. In a large skillet, add ground Italian sausage and seasonings. Cook until browned, then combine with the marinara sauce.1 lb. ground Italian sausage, spicy or mild, 1 teaspoon onion salt, 1/2 teaspoon black pepper, 24 ounces / 3 cups of marinara
Preheat the oven
- Preheat the oven to 350°F.
Assemble the dish
- Spread the marinara sauce on the bottom of a 9"x13" baking dish. Use a piping bag or small spoon to fill each shell with the cheese mixture and place them in the dish. Sprinkle mozzarella on top.1/2 cup mozzarella
Bake
- Bake uncovered for 30-35 minutes until bubbly. Broil for 1-2 minutes until the cheese is golden. Garnish with fresh basil or parsley. Best served immediately.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
8 Responses
I always wanted to make this recipe and I finally did. It was so delicious. I was surprised how much flavor there was.
I will be making this again. Saved for next week too!
Thank you Lynn! So happy you enjoyed our recipe.
Such a cozy and comforting dinner. My family loved it!
We’re so happy you enjoyed our recipe! 🙂
This recipe was so easy to make. I always wanted to try stuffed pasta shells. My family ate leftovers for lunch the next day. My son even helped me stuff the shells. Great recipe.
Thank you Kathy! So happy to hear you enjoyed our recipe.
So delicious!! I did a full pound of sausage for more protein and made homemade spaghetti sauce for the marinara. It turned out great! Will definitely be making it again
Thanks Naomi! It’s our new favorite dinner!