Classic Cheese Stuffed Shells Recipe

A baking dish of stuffed pasta shells topped with melted cheese and tomato sauce, with a serving being lifted out using a black spatula.

Classic Cheese Stuffed Shells Recipe

Cheese Stuffed Shells are super easy to make and a family favorite! You'll have everyone cleaning their plate, and clamoring for seconds.

Course Dinner

Cuisine Italian

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 408kcal

Author Kylee Ayotte

Ingredients

24 large pasta shells
15 ounces ricotta cheese
2 cups mozzarella cheese shredded, divided
1 cup parmesan cheese shredded, divided
1 tablespoon fresh parsley or 2 tsp dried
2 garlic cloves minced, can sub 2 tsp garlic powder
1 egg lightly beaten
24 ounces marinara sauce

Instructions

Get prepped

Cook the 24 large pasta shells according to package directions.
Once cooked (not all the way through, they’ll cook more in the oven), drain and set aside to cool a little. Rinse the shells with cold water after cooking to help the cooling process go faster.
Preheat the oven to 350°F.

Make the filling

Add 15 ounces ricotta cheese, 3/4 of the 2 cups mozzarella cheese, 1/2 of the 1 cup parmesan cheese, 1 tablespoon fresh parsley, and 2 garlic cloves to a large bowl, and mix well.
Add 1 egg, and salt and pepper to taste (I suggest a good pinch of each) then mix until well blended.

Stuff the shells

Add a little marinara sauce to the bottom of your baking dish, just enough to coat the surface.
Stuff the cooked shells with the cheese mixture, and line them up in the baking dish.
Pour remaining marinara sauce over the top, and sprinkle with remaining cheeses. (24 ounces marinara sauce in total)

Bake

Bake for 30 minutes.
Allow to cool for 5 minutes, and serve.
Devour.

Notes

When cooking the shells, don't cook them until they are super soft. They'll cook more in the oven, and you want them to be intact for stuffing, not floppy and easy to tear.

What to do with leftovers

Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

Substitutions/Additions

You could add a little Italian seasoning to the cheese filling, I suggest 1 teaspoon to start with.

You may use cottage cheese in place of the ricotta if you that is what you have on hand. I like to blend it a little with a fork to make the curds smaller.

Freezing instructions

This recipe can be frozen before baking. Cover tightly with foil and wrap with plastic wrap. Freeze. On cooking day just remove from the freezer and bake, adding 20 minutes onto the cooking time if baking from frozen.

Nutrition