Easy Stuffed Shells Recipe

If you want an irresistible, comforting meal that practically guarantees smiles at your dinner table, Easy Stuffed Shells truly delivers! Imagine tender pasta shells overflowing with a creamy, herby cheese filling, blanketed in luscious marinara sauce, and finished with a bubbling cap of mozzarella. This recipe has that classic Italian-American flavor, but it’s simple enough for busy weeknights and impressive enough for guests. Let’s make these shells the new star of your kitchen repertoire—you’ll soon see why Easy Stuffed Shells are such a beloved favorite!

Ingredients You’ll Need

Every ingredient in Easy Stuffed Shells brings something special to the dish, so don’t skip the details! These basics combine for a result that’s both familiar and a little bit luxurious. Here’s why each choice makes a difference:

• Jumbo pasta shells (12 ounces): These are the literal vessels for our cheesy filling—look for shells large enough to generously stuff.
• Kosher salt (1 tablespoon for the pasta water): Heavily salting your water is essential for flavoring the pasta right from the start.
• Whipped cottage cheese or ricotta cheese (30 ounces): Both work beautifully, giving a creamy, light texture; whipped cottage cheese is a great option for a slightly tangy twist.
• Parmesan cheese, grated (6 ounces): Adds salty depth and that unmistakable cheesy kick to the filling.
• Egg (1): The binder that holds the filling together for perfect scooping.
• Garlic, minced (1 to 2 cloves): For a mellow bite and aromatic warmth—adjust more or less, depending on your garlic devotion.
• Fresh parsley, minced (1 tablespoon): Invites a fresh, green note that brightens every bite.
• Fresh basil leaves, finely chopped (about ¾ cup or 8 to 10 leaves): Brings sweet, peppery punch you’ll taste in every forkful.
• Salt (½ teaspoon): Enhances all the flavors packed into the filling.
• Freshly ground pepper (½ teaspoon): Adds a gentle heat and complexity—grind it fresh if you can.
• Marinara sauce (28 ounces): Rich, tangy, and saucy enough so the shells are never dry.
• Mozzarella cheese, grated (8 ounces): Melts into the dreamiest, golden topping.

How to Make Easy Stuffed Shells

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F. Give your 9×13 baking dish a good misting of cooking spray to prevent sticking, then spread half of your marinara sauce across the bottom. This creates a flavor-packed bed for the shells, keeping them moist while they bake and infusing every bite with tomatoey goodness.

Step 2: Cook the Pasta Shells

Bring a big pot of water to a lively boil and season it generously with kosher salt. Add the jumbo shells and cook them until 3 minutes shy of the package’s recommended al dente time. This way, the pasta keeps its shape while you fill and bake it. Drain them and give them a quick rinse under cool water to stop the cooking and make them easier to handle.

Step 3: Make the Creamy Filling

In a large mixing bowl, combine your cottage cheese or ricotta, grated Parmesan, egg, minced garlic, parsley, basil, salt, and pepper. Stir well until you have a smooth, gorgeous green-flecked mixture. The egg locks the filling together, while all those herbs add layers of freshness that highlight the cheese’s creaminess.

Step 4: Fill the Shells

Once the shells are cool enough to handle, spoon the cheese mixture into each one. Don’t worry if it gets a little messy—it all bakes up beautifully! Nestle each filled shell into the marinara-lined baking dish. Take your time to fit them in snugly; the more, the merrier.

Step 5: Add More Sauce and Cheese

Spoon the rest of your marinara sauce evenly over the stuffed shells, making sure every nook is sauced. Sprinkle the grated mozzarella over the top, covering as much surface area as you can—this is where you’ll get that signature gooey, browned finish.

Step 6: Bake to Bubbling Perfection

Slide your dish into the oven and bake for about 25 minutes—or until everything is heated through and the cheese is melted and golden. When it’s bubbling and aromatic, you’ll know it’s ready to serve. Bring it to the table straight from the oven for maximum effect!

How to Serve Easy Stuffed Shells

Garnishes

Give Easy Stuffed Shells a pop of color and flavor with a sprinkle of freshly chopped basil or parsley just before serving. If you’re feeling a little extra, a light snowfall of extra Parmesan cheese or a drizzle of quality olive oil right out of the oven adds a final, beautiful flourish.

Side Dishes

This dish is satisfying all on its own but truly shines alongside a simple, crisp salad—think arugula with lemon vinaigrette or a classic Caesar. A warm, crusty baguette or buttery garlic bread is perfect for mopping up the saucy goodness, making this a meal everyone will remember.

Creative Ways to Present

If you want to flex your dinner party muscles, arrange the shells in individual ramekins for personal servings, or serve them family-style straight out of the baking dish for that communal, cozy vibe. Leftover filling? Bundle it into cooked lasagna noodles for cute roll-ups, or spoon a couple of shells over a bed of wilted spinach for a pop of color and nutrition.

Make Ahead and Storage

Storing Leftovers

Easy Stuffed Shells are just as good the next day! Pop any leftovers into an airtight container and refrigerate—they’ll stay fresh for up to 4 days. The flavors meld even more overnight, making for a particularly satisfying lunch or quick dinner.

Freezing

If you’d like to get ahead, assemble the shells up to the point just before baking. Cover the dish tightly with foil and freeze for up to three months. When you’re ready, let it thaw in the refrigerator overnight before baking for the freshest results. Leftover baked shells also freeze well; just let them cool, portion them out, and wrap tightly.

Reheating

To reheat, cover the shells and bake in a 350°F oven until warmed through (about 20 minutes), or microwave individual servings for a quick fix. Add a splash of extra marinara sauce to keep everything moist and delicious.

FAQs

Can I use ricotta instead of cottage cheese for Easy Stuffed Shells?

Absolutely! Ricotta offers a traditional filling with a creamy texture, while whipped cottage cheese is a little lighter and slightly tangy. Feel free to use what you have or love—both taste fantastic in this recipe.

Is it possible to make Easy Stuffed Shells ahead of time?

Yes! You can assemble the shells up to a day in advance, cover and refrigerate, then bake when you’re ready. It’s a brilliant make-ahead option for busy nights or stress-free entertaining.

What if I can’t find jumbo pasta shells?

If jumbo shells are hard to come by, you can swap in cooked manicotti or even create roll-ups with cooked lasagna noodles. The filling works wonderfully with a variety of pasta shapes designed for stuffing!

How do I prevent the shells from tearing while filling?

Cook the shells just until they’re pliable, rinse with cool water, and handle gently. If a few split, don’t worry—they’ll still taste great and will be hidden under sauce and cheese once baked.

Can Easy Stuffed Shells be made vegetarian or gluten-free?

Yes! The recipe is already vegetarian as written. For a gluten-free version, simply use gluten-free pasta shells—they’re increasingly easy to find and hold up well with this filling.

Final Thoughts

I can’t wait for you to bring these Easy Stuffed Shells into your dinner routine—they’re the kind of feel-good classic that gathers everyone around the table. Whether you serve them for weeknight warmth or a special occasion, they promise pure cheesy comfort and happy hearts. Give them a try, and let the pasta love begin!

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