If you’re looking for comfort food that hugs you right back, this Cheesy Stuffed Shells with Marinara Recipe is an absolute winner. I love this recipe because it combines creamy, cheesy filling with a tangy marinara sauce that’s just cozy and satisfying. Whether it’s a family dinner or a special occasion, these stuffed shells really shine—and I can’t wait to guide you through making them perfectly.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Creamy ricotta and melted mozzarella nestled in tender pasta shells—pure bliss.
- Easy to Prep Ahead: Stuff the shells in advance and bake when you’re ready, perfect for busy days.
- Family Favorite: My family goes crazy for this dish, and I bet yours will too.
- Versatile Recipe: You can customize the filling and sauce to suit your taste or dietary needs.
Ingredients You’ll Need
All the ingredients here work together to create that classic Italian-American flavor we crave in stuffed shells. I always recommend grabbing good quality ricotta and mozzarella for the creamiest filling, and a jar of your favorite marinara sauce or homemade if you have the time.
- Jumbo pasta shells: These are perfect for stuffing! Make sure to undercook them slightly to avoid mushy shells when baked.
- Ricotta cheese: Whole milk ricotta gives the best creamy texture and flavor.
- Mozzarella cheese: Freshly shredded mozzarella melts wonderfully, creating that gooey cheese pull.
- Italian seasoning: Adds that classic herby kick without any fuss.
- Egg: Helps bind the cheese mixture so it stays put inside the shells.
- Parmesan cheese: A sharp, salty punch that elevates the filling.
- Marinara sauce: Use a robust tomato sauce to complement the cheesy shells perfectly.
- Parsley: Fresh parsley adds a bit of color and brightness to the finished dish.
- Cooking spray: For greasing your baking dish to prevent sticking.
Variations
The beauty of this Cheesy Stuffed Shells with Marinara Recipe is how flexible it is. I like to mix things up depending on what I have on hand or to accommodate dietary needs, so don’t be afraid to make it your own!
- Spinach or Kale: I sometimes fold in sautéed greens with the ricotta for extra nutrition and color; it adds a fresh twist that’s delicious.
- Vegetarian Protein: Adding cooked mushrooms or lentils to the filling makes it more hearty without meat.
- Meat Lovers: Browned Italian sausage stirred into the marinara or cheese filling gives a savory depth that my family adores.
- Dairy-Free: Substituting ricotta with a plant-based cheese alternative and using your favorite dairy-free mozzarella can make this vegan-friendly.
How to Make Cheesy Stuffed Shells with Marinara Recipe
Step 1: Prep Your Pasta Shells
Start by boiling your jumbo pasta shells in salted water. Here’s the trick I learned: cook them just shy of al dente—about 1-2 minutes less than the package suggests. This keeps them firm enough to hold the filling without getting mushy when baked. Drain carefully and lay them on a baking sheet to cool slightly so they’re easier to handle.
Step 2: Make the Cheese Filling
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, Italian seasoning, beaten egg, grated parmesan, and a pinch of salt and pepper. Stir gently until well mixed. This mixture is creamy and flavorful, and the egg helps everything bind together nicely inside each shell.
Step 3: Stuff the Shells
Grab a spoon or piping bag and fill each cooked shell with the cheese mixture. Place each stuffed shell open side up in a baking dish that’s been coated with cooking spray and lined with a layer of marinara sauce. Having that sauce at the bottom keeps everything moist and adds a juicy, tangy base.
Step 4: Top with Sauce and Cheese
Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle the rest of the mozzarella cheese on top for that perfect golden, bubbly finish you’ll love. Cover the dish with foil to keep moisture in—and we’re almost ready to bake!
Step 5: Bake to Perfection
Bake in a preheated 375°F oven for 20 minutes covered, then remove the foil and bake for another 10 minutes or until the cheese is melted and starting to brown. That golden crust is pure magic and gives the dish beautiful texture contrast.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh chopped parsley for color and a slight herbal note. Then gather everyone around and enjoy—it’s that simple!
Pro Tips for Making Cheesy Stuffed Shells with Marinara Recipe
- Undercook Pasta Slightly: I used to fully cook shells and ended up with mushy edges, so now I boil them just until slightly firm before stuffing.
- Grate Your Own Cheese: Pre-shredded cheese can contain anti-caking agents that affect melting—grating your own mozzarella gives that silky melt I want every time.
- Use a Piping Bag: For less mess and more even filling, piping the cheese mixture into shells is a game changer and speeds things up.
- Don’t Skip the Rest Time: Letting the dish sit a few minutes after baking lets everything set so the shells don’t fall apart when you serve.
How to Serve Cheesy Stuffed Shells with Marinara Recipe
Garnishes
I always reach for fresh parsley—it adds a pop of green and fresh bite that balances the richness of the filling. Sometimes I sprinkle extra parmesan right before serving for a sharp finishing touch. If I want a little heat, crushed red pepper flakes on the side work wonders.
Side Dishes
This recipe pairs beautifully with a simple crisp green salad dressed in balsamic vinaigrette or oven-roasted vegetables like asparagus or broccoli. Garlic bread is of course a no-brainer—it makes the meal feel super cozy and complete.
Creative Ways to Present
For a special occasion, I’ve arranged the shells in a circular pattern in a round springform pan and topped with fresh basil leaves for a stunning presentation. You can also use mini stuffed shells for bite-sized appetizers at parties!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they stay delicious for up to 3 days. I recommend reheating gently in the microwave or oven to keep the cheese creamy.
Freezing
I often freeze this dish before baking. I assemble everything in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready, bake straight from the freezer—just add extra baking time and cover with foil initially to prevent drying out.
Reheating
To reheat, I cover the dish with foil and warm in a 350°F oven until heated through (about 20 minutes). This helps the cheese melt back perfectly without drying out, unlike microwaving straightaway.
FAQs
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Can I use regular pasta instead of jumbo shells for this Cheesy Stuffed Shells with Marinara Recipe?
While jumbo shells are ideal for stuffing, you could switch to large manicotti tubes or even use small pasta like rigatoni tossed with the filling as a baked pasta casserole. However, the stuffed shells shape is key to the classic presentation and texture.
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How do I prevent the shells from breaking when stuffing?
Make sure to undercook the shells slightly so they’re firm enough to handle. Also, let them cool on a single layer before stuffing, which helps them stay intact. Using a small spoon or piping bag also helps manage filling gently.
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Can I make this recipe gluten-free?
Absolutely! Use gluten-free jumbo pasta shells available at many stores, and double-check your marinara sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
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Is it okay to prepare this recipe ahead of time?
Yes! You can stuff the shells a day ahead, cover tightly, and refrigerate. When ready, just add the sauce and cheese topping, then bake as instructed. This is such a timesaver when you plan ahead.
Final Thoughts
This Cheesy Stuffed Shells with Marinara Recipe has become one of those dishes I turn to when I want to feel a little cozy and loved around the dinner table. It’s approachable, forgiving for beginners, and impressive enough to share at gatherings. I hope you enjoy making it as much as I do—go on, grab those jumbo shells and get ready for some serious comfort food magic!
Print
Cheesy Stuffed Shells with Marinara Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
Classic Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan cheeses, and Italian seasoning, baked in marinara sauce until bubbly and golden. Perfect for a family dinner or special occasion, this recipe combines rich flavors and gooey cheese for a crowd-pleasing meal.
Ingredients
Pasta Shells
- 24 jumbo pasta shells, cooked according to package directions
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 1/2 cup grated Parmesan cheese
Sauce and Topping
- 3 cups marinara sauce, divided use
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Marinara Sauce: Spread 1 1/2 cups of marinara sauce evenly across the bottom of the prepared baking dish to create a flavorful base for the shells.
- Make Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese. Stir thoroughly until all ingredients are evenly mixed.
- Stuff the Pasta Shells: Carefully fill each cooked jumbo pasta shell with the cheese mixture, then arrange the filled shells in the baking dish over the layer of marinara sauce.
- Add Sauce and Cheese Topping: Spoon the remaining 1 1/2 cups of marinara sauce over the stuffed shells, followed by sprinkling the remaining 1 1/2 cups of shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley for freshness, and serve warm for a delicious meal.
Notes
- Undercook the pasta shells by 1-2 minutes during boiling to ensure they maintain firmness and don’t overcook during baking.
- Whole milk ricotta and mozzarella cheeses provide a richer flavor, but part-skim versions can be used to reduce calories.
- Grate your own cheese instead of using pre-shredded to avoid anti-caking agents and get better melting texture.
Nutrition
- Serving Size: 1 serving (approximately 4 stuffed shells)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
