These baked stuffed shells are a cozy, family-friendly meal. Large pasta shells cradle a creamy ricotta filling that bakes under bubbling mozzarella and a tangy marinara. The top turns golden and slightly crisp while the inside stays soft and cheesy. Serve hot with a fresh basil garnish for color and a bright aroma.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 35 minutes (25 minutes covered + 10 minutes uncovered)
- Total Time: 60 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values will vary by brands and exact portions.)
- Calories per serving: 390 kcal
- Protein: 20 g
- Carbohydrates: 35 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 700 mg
Why Make This The Best Baked Stuffed Shells
This recipe balances creamy ricotta with melty mozzarella and sharp Parmesan. The shells hold the filling perfectly, so every bite has a mix of pasta, cheese, and sauce. It smells comforting while baking, with herbs and tomato filling the kitchen. It’s simple enough for weeknights, special enough for company, and easy to scale or customize.
How to Make The Best Baked Stuffed Shells
Follow a few small techniques for the best result: undercook shells slightly so they don’t fall apart, drain and cool them so the filling sticks, and use an egg to bind the cheese mixture. Layer sauce under the shells to keep the bottom from drying out. Bake covered first to heat through, then uncover to brown the top.
Ingredients:
- 20 large pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain well and let them cool slightly so they are safe to handle and will hold their shape when filled.
Step 2: Mixing
In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, the Parmesan, the egg, Italian seasoning, and salt and pepper to taste. Stir until the mixture is smooth and evenly seasoned. Use a spoon or piping bag to fill each shell with the cheese mixture.
Step 3: Cooking
Spread 1 cup of marinara sauce on the bottom of a baking dish to coat it. Arrange the stuffed shells in the dish in a single layer. Pour the remaining marinara sauce over the top of the shells so each one is covered. Sprinkle the remaining 1/2 cup of mozzarella evenly over the shells. Cover the dish tightly with foil and bake for 25 minutes.
Step 4: Finishing
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the top is golden. Let the dish rest for a few minutes after baking. Garnish with fresh basil if desired and serve warm.
How to Serve The Best Baked Stuffed Shells
Serve these shells hot straight from the oven. Pair with a crisp green salad and crusty bread to soak up extra sauce. For a heartier meal, add a side of roasted vegetables or garlic-roasted broccoli. A simple drizzle of extra-virgin olive oil and a sprinkle of fresh basil or parsley brightens the dish.
How to Store The Best Baked Stuffed Shells
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes, or microwave individual portions.
- Freezer: Assemble in a freezer-safe dish before baking, cover tightly, and freeze for up to 2 months. To bake from frozen, add 10–15 minutes to the covered bake time, then uncover and bake until golden and bubbling.
- Tip: If storing leftovers, pour a splash of extra marinara or a teaspoon of water over the shells before reheating to prevent drying.
Expert Tips for Perfect The Best Baked Stuffed Shells
- Undercook shells by 1–2 minutes so they finish cooking in the oven and stay intact.
- Cool shells briefly on a towel to avoid slippery interiors when filling.
- Beat the egg into the ricotta to help the filling set and slice cleanly.
- Use part-skim ricotta if you want less fat; whole-milk ricotta gives a richer, creamier texture.
- Reserve some sauce to add moisture when reheating leftovers.
- For even browning, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.
Delicious Variations
- Spinach and Ricotta: Stir 1 cup cooked, squeezed-dry spinach into the cheese filling.
- Meat Lovers: Add cooked ground beef, Italian sausage, or shredded chicken to the filling or layer beneath the shells.
- Four-Cheese: Fold in 1/2 cup shredded provolone or fontina into the ricotta mix for extra melt.
- Vegetable Packed: Add sautéed mushrooms, zucchini, or roasted red peppers to the filling.
- Lighter Version: Use whole-wheat shells and part-skim ricotta and mozzarella to cut calories and add fiber.
Frequently Asked Questions
-
Can I make these ahead of time?
Yes. Assemble the shells in the baking dish, cover, and refrigerate for up to 24 hours before baking. If frozen, bake from frozen and add extra time as noted above. -
Do I have to boil the shells before stuffing?
Most large shells need brief boiling so they are pliable. Some stores sell no-boil shells or you can use jumbo pasta that claims no pre-cook; follow package instructions if using those. -
How do I keep the shells from falling apart?
Don’t overcook the pasta. Drain well and let them cool slightly before stuffing. Handle gently and work on a flat surface so they don’t tear. -
Can I use a different cheese instead of ricotta?
Yes. Cottage cheese (blended smooth) works in a pinch. Mascarpone will make it richer. For a dairy-free option, use a firm tofu mixed with nutritional yeast and seasonings. -
Can I freeze baked stuffed shells?
Yes. Cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, or bake from frozen, covered, until heated through, then uncover to brown. -
How do I tell when they are done?
They’re ready when the sauce is bubbly and the cheese on top is melted and lightly golden. An internal temperature of 165°F (74°C) is safe for dishes with eggs and dairy.
Conclusion
This baked stuffed shells recipe is creamy, comforting, and simple to make. The texture contrast—soft pasta, smooth ricotta filling, and bubbly cheese—makes it a family favorite. Try small swaps like adding spinach or cooked sausage to match your taste. For another detailed version with step-by-step photos and tips, see the Baked Stuffed Shells Recipe | 365 Days of Baking and More (https://www.365daysofbakingandmore.com/baked-stuffed-shells/). Enjoy baking, and don’t be afraid to make this recipe your own.
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Baked Stuffed Shells
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These baked stuffed shells are a cozy, family-friendly meal with creamy ricotta filling, bubbly mozzarella, and tangy marinara sauce.
Ingredients
- 20 large pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain well and let them cool slightly.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, the Parmesan, the egg, Italian seasoning, and salt and pepper to taste. Stir until smooth.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Fill each shell with the cheese mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining 1/2 cup of mozzarella. Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden. Let rest for a few minutes and garnish with fresh basil before serving.
Notes
Undercook shells by 1-2 minutes to prevent breaking. Reserve some sauce to add moisture when reheating leftovers.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
