Delicious Stuffed Cheese Shells

This cheesy stuffed shells recipe has become my go-to comfort food for family gatherings and cozy weeknight dinners. The combination of creamy ricotta filling nestled inside tender pasta shells, all bathed in rich tomato sauce and topped with melty mozzarella creates the ultimate Italian-inspired meal that everyone adores.

I first made these stuffed shells for my husband's birthday dinner when we were newlyweds. The look on his face when he took the first bite told me this recipe would become part of our family tradition for years to come.

Ingredients

• Jumbo pasta shells: boiled until just al dente for the perfect texture that holds up to stuffing
• Spaghetti sauce: providing rich tomato flavor and saving preparation time
• Ricotta cheese: creating a creamy base for the filling
• Shredded mozzarella: melting into gooey perfection on top
• Fresh grated Parmesan cheese: adding nutty depth and saltiness
• One egg: helping bind the filling together
• Parsley: brightening the flavor with freshness
• Basil: offering classic Italian aroma and taste
• Oregano: providing earthy notes to balance the creamy filling
• Salt: enhancing all the flavors
• Fresh cracked black pepper: adding gentle heat and complexity
• Pressed garlic cloves: infusing the filling with aromatic punch

Step-by-Step Instructions

Prepare the shells:

Boil jumbo pasta shells according to package directions but aim for slightly firmer than al dente. These will continue cooking in the oven so slightly undercook them to prevent mushiness. Drain carefully and lay them out separately on a baking sheet to prevent sticking.

Create the filling:

Combine 15 oz ricotta cheese, 1/2 cup fresh grated Parmesan, 1 egg, 1 tablespoon parsley, 1 tablespoon basil, 1 teaspoon oregano, salt, fresh cracked black pepper, and 3 pressed garlic cloves in a large bowl. Mix thoroughly until all herbs and seasonings are evenly distributed throughout the creamy mixture.

Assemble the dish:

Spread a layer of spaghetti sauce across the bottom of your baking dish. This prevents the shells from sticking and provides moisture during baking. Using an ice cream scoop, fill each pasta shell with the ricotta mixture. The uniform scooping ensures each shell gets the perfect amount of filling without mess.

Arrange and top:

Place filled shells into the sauce with the opening facing upward. Position them snugly together but not crushed. Cover completely with the remaining spaghetti sauce and sprinkle 8 oz of shredded mozzarella cheese evenly across the top for that perfect golden cheesy crust.

Bake to perfection:

Cover the baking dish with aluminum foil and bake at 350°F for 25 minutes. This gentle heat allows all flavors to meld while protecting the cheese from burning. Remove the foil and continue baking for an additional 5 minutes until the cheese becomes bubbly and develops light golden spots.

Pin it

The ice cream scoop technique revolutionized how I make these shells. Before discovering this trick, I would struggle with messy spoons and uneven filling amounts. Now each shell gets the perfect portion with minimal mess on my hands.

Storage and Reheating

These stuffed shells keep beautifully in the refrigerator for up to 4 days in an airtight container. For best reheating results, sprinkle a few drops of water over the shells before covering with microwave-safe wrap and heating on medium power. This prevents the pasta from drying out. Alternatively, reheat in a 325°F oven covered with foil until warmed through.

Delicious Variations

While this classic version is perfect as is, you can customize your stuffed shells countless ways. Add cooked ground beef or Italian sausage to the sauce for meat lovers. Stir in chopped spinach, mushrooms, or roasted red peppers to the ricotta filling for added nutrition and flavor. For extra decadence, try mixing in some mascarpone cheese to the filling or topping with smoked mozzarella instead of regular.

Pin it

Serving Suggestions

These hearty stuffed shells pair perfectly with a crisp green salad dressed simply with olive oil and lemon juice. Garlic bread makes an excellent companion for soaking up extra sauce. For wine lovers, a medium-bodied Italian red like Chianti or Montepulciano complements the rich flavors beautifully. Keep dessert light with fresh berries or a small scoop of lemon sorbet.

Make-Ahead Tips

For busy weeknights, prepare these shells entirely up to assembly stage, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, simply add an extra 10 minutes to the initial covered baking time. You can also freeze the assembled unbaked dish for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the covered baking time.

Frequently Asked Questions

→ How do I prepare the jumbo shells?

Boil the jumbo shells in salted water until al dente, then drain and let them cool slightly before stuffing.

→ What is the best way to stuff the shells?

Use an ice cream scoop or a large spoon to evenly fill each shell with the ricotta mixture.

→ Can I use other cheeses for the filling?

Yes, you can experiment with cheeses like cottage cheese or mascarpone, but ricotta provides a classic texture and taste.

→ How do I prevent the shells from drying out while baking?

Make sure you place a generous layer of sauce on the bottom and cover the dish with foil while baking.

→ Can I make this dish ahead of time?

Yes, you can assemble the dish up to one day in advance and refrigerate it. Let it come to room temperature before baking.

→ What herbs work best in the stuffing?

Fresh parsley, basil, and oregano add a burst of flavor to the filling. You can adjust the herb mix to your taste.