Creamy Cheesy Stuffed Shells

This creamy and cheesy stuffed shells recipe transforms simple ingredients into a comforting pasta bake that will have everyone asking for seconds. The tender pasta shells cradle a rich ricotta filling, while the marinara sauce and melty cheese create the perfect balance of flavors in every bite.

I first made these stuffed shells for my daughter's birthday dinner, and they've become our most requested special occasion meal. There's something about pulling that bubbling dish from the oven, with cheese stretching between each serving, that brings everyone to the table with smiles.

Ingredients

• Jumbo pasta shells: Carefully cooked until just underdone to prevent tearing when stuffed
• Ricotta cheese: Provides the creamy base that becomes luxuriously soft when baked
• Parmesan cheese: Adds that essential savory depth and salty bite
• Egg: Works as a binding agent that helps the filling set to a perfect consistency
• Fresh garlic: Infuses the filling with aromatic flavor that blooms during baking
• Marinara sauce: Choose a good quality sauce as it provides most of the moisture and flavor
• Mozzarella cheese: Creates that irresistible melty golden top that makes everyone want seconds
• Optional spinach: Adds nutrition and a touch of color without overwhelming the dish

Step-by-Step Instructions

Preheat and Cook Pasta:

Begin by heating your oven to 375°F while bringing a large pot of generously salted water to a boil. Cook the jumbo shells for about 2 minutes less than the package instructions indicate. This undercooking is crucial because the shells will continue softening in the oven. Drain carefully and lay them out separately on a baking sheet to prevent sticking together while you prepare the filling.

Prepare the Cheese Filling:

In a large mixing bowl, combine the ricotta and Parmesan cheeses with a wooden spoon until smooth. Crack in the egg and mix thoroughly until fully incorporated. The egg creates a silky texture that will set perfectly during baking. Add the minced garlic and season with salt and pepper, tasting a tiny amount to ensure the seasoning is balanced. If using spinach, make sure it's thoroughly drained of excess moisture before folding it in to prevent a watery filling.

Assemble the Casserole:

Spread half the marinara sauce evenly across the bottom of your baking dish, creating a bed that will prevent the shells from sticking and burning. Using a spoon or piping bag, fill each shell with a generous amount of the cheese mixture, about 1.5 to 2 tablespoons per shell. Arrange them in neat rows in your prepared dish, keeping them close but not squashed together.

Add Sauce and Cheese:

Pour or spoon the remaining sauce over the filled shells, ensuring each one gets coated with sauce to prevent drying out. Aim for coverage while still leaving some of the filling visible for an appetizing appearance. Sprinkle half of your mozzarella evenly over the sauced shells, which will melt into the sauce during the initial covered baking phase.

Bake and Finish:

Cover the dish tightly with aluminum foil, which traps steam to help cook the shells and filling gently. After 20 minutes of covered baking, remove the foil carefully to avoid steam burns. Add the remaining mozzarella on top, concentrating on covering each shell. Return to the oven uncovered until the cheese develops those irresistible golden brown spots and bubbles around the edges, about 10 to 15 minutes more.

Rest and Garnish:

Allow the dish to rest for 5 minutes after removing it from the oven. This crucial step lets the filling set slightly and makes serving neater. Sprinkle with fresh herbs or additional Parmesan just before bringing to the table for maximum visual appeal and a burst of fresh flavor.

Save This

My secret ingredient is adding a pinch of nutmeg to the ricotta filling. It's such a subtle addition, but it creates this wonderful warmth that complements the cheese perfectly. I discovered this trick from my Italian neighbor who swears it's the authentic way her nonna made them back in Sicily.

Making Perfect Stuffed Shells Every Time

The key to successful stuffed shells lies in the pasta texture. Overcooking will lead to torn shells that leak filling during baking. Test a shell after about 6 minutes of boiling by removing it with a slotted spoon and running it under cold water. It should be pliable enough to stuff without breaking but still firm enough to hold its shape. If your shells do tear, don't worry! Place them torn-side down in the baking dish and they'll still taste delicious.

Customizing Your Filling

This base recipe welcomes many variations. For a meatier version, add 1/2 pound of browned ground sausage or beef to the sauce. Vegetable lovers can incorporate sautéed mushrooms, bell peppers, or zucchini into the filling. For a more complex flavor profile, try mixing in 1/4 cup of crumbled feta or goat cheese with the ricotta. The beauty of this dish is how adaptable it is to your family's preferences or whatever you have in your refrigerator.

Serving Suggestions

These stuffed shells pair beautifully with a simple green salad dressed with lemon and olive oil to cut through the richness. Garlic bread is almost mandatory for sopping up the extra sauce. For a complete Italian feast, serve smaller portions as a first course before a simple protein like grilled chicken or fish. Leftovers can be individually portioned and taken for lunch the next day, where they'll be the envy of the break room.

Common Queries

→ Can I prepare stuffed shells ahead of time?

Yes, you can assemble the dish a day in advance. Cover and refrigerate, then bake when ready to serve, adding a few extra minutes if baking from cold.

→ What’s the best way to avoid soggy shells?

Boil the shells just until slightly under al dente and avoid over-stuffing. They will finish cooking in the oven while keeping their shape.

→ Can I add vegetables to the filling?

Absolutely! Steamed and chopped spinach or fresh herbs such as basil, parsley, or oregano blend well into the cheese filling.

→ What other cheeses can I use?

Try a mix of ricotta, cottage cheese, or add shredded provolone for a different flavor profile. Mozzarella and Parmesan remain classic choices.

→ How should leftovers be stored?

Cover tightly and refrigerate for up to 3 days. Reheat gently in the oven or microwave until heated through.