Easy Stuffed Shells Recipe

Pasta dishes hold a special place in the heart of home cooking, and among them, few are as universally beloved—and surprisingly simple—as Stuffed Shells. Comforting, flavorful, and endlessly customizable, this classic Italian-American recipe transforms basic pantry staples into a dish that feels both rustic and celebratory. It’s the kind of meal that brings people to the table, fills the kitchen with the aroma of garlic, herbs, and cheese, and satisfies in a way only baked pasta can.

Stuffed shells—officially known as conchiglioni ripieni in Italian—are large pasta shells filled with a creamy, savory mixture (often a combination of ricotta, mozzarella, Parmesan, and herbs), nestled in a bed of marinara sauce, and baked until bubbly and golden. They’re a staple in many households for good reason: they’re simple to make, they feed a crowd, and they can be prepared ahead of time for busy weeknights, dinner parties, or freezer meals. Best of all, they’re just plain delicious.

While the dish looks impressive when pulled out of the oven—cheesy, bubbling, and golden—it’s actually incredibly approachable, even for beginners. If you can boil pasta and mix cheese in a bowl, you can make stuffed shells. And with just a few basic techniques and tips, your dish can rival that of your favorite local Italian restaurant.

This recipe is the kind of meal that becomes a tradition—something you make for family gatherings, Sunday suppers, or cozy evenings when you want a dish that comforts and satisfies. It’s flexible enough to adapt to your pantry and dietary needs, yet timeless enough to remain a go-to favorite. Whether you’re cooking for yourself, a loved one, or a full dinner table, this dish delivers every time.

So whether you’re a seasoned cook looking for a classic, no-fuss favorite, or a beginner who wants to impress with minimal effort, this guide will give you all the tools and confidence you need. Let’s start with the most essential elements: the pasta, the cheese, and the sauce—and how to bring them all together into one incredibly satisfying dish.

Step-by-Step Instructions for Easy Stuffed Shells

Ingredients Overview

Before starting, here’s a basic list of ingredients you’ll need for about 6 servings:

• 20–25 large pasta shells (conchiglioni)

• 15 oz (425g) ricotta cheese (whole milk preferred)

• 2 cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, plus extra for topping

• 1 large egg (helps bind the filling)

• 2 cups marinara sauce (store-bought or homemade)

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

• Olive oil (for greasing the baking dish)

Optional additions: spinach, cooked sausage, mushrooms, or fresh basil

1. Cook the Pasta Shells

Cooking the pasta shells properly is essential to avoid breakage and to ensure they hold their shape when stuffed.

Instructions:

1. Bring a large pot of salted water to a rolling boil.

2. Add the pasta shells and cook according to package instructions, typically 9–12 minutes, until al dente—tender but still firm to the bite.

3. Stir occasionally to prevent shells from sticking.

4. Once cooked, drain the shells gently and immediately rinse with cold water to stop the cooking process and cool them enough to handle.

5. Lay the shells out in a single layer on a clean kitchen towel or baking sheet to dry while you prepare the filling.

Tip: Be gentle when handling shells—they’re delicate and prone to tearing.

2. Prepare the Cheese Filling

This creamy, flavorful filling is the heart of the dish.

Instructions:

1. In a medium mixing bowl, combine:

   • Ricotta cheese

   • 1 cup shredded mozzarella

   • Grated Parmesan

   • Minced garlic

   • Chopped parsley

   • Italian seasoning

   • Large egg

   • Salt and black pepper (about ½ teaspoon salt and ¼ teaspoon pepper)

2. Mix thoroughly with a spoon or rubber spatula until all ingredients are well combined and creamy.

3. If using optional spinach or cooked sausage, fold them in now.

Why the egg? The egg helps the cheese mixture hold together during baking, preventing it from becoming watery or falling out.

3. Prepare the Marinara Sauce

You can use your favorite store-bought marinara or make your own. Either way, the sauce should be smooth and flavorful.

Instructions:

• If using store-bought, give it a quick simmer on the stove to heat through and develop the flavor.

• For homemade sauce, make sure it’s seasoned with garlic, onion, and herbs.

Pro tip: Avoid watery sauces, as excess liquid can make the shells soggy.

4. Assemble the Stuffed Shells

Now, the fun part: stuffing and layering.

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9×13-inch (23×33 cm) baking dish with olive oil or cooking spray.

3. Spread about 1 cup of marinara sauce evenly on the bottom of the baking dish. This prevents the shells from sticking and adds moisture.

4. Using a spoon or piping bag, fill each cooked pasta shell generously with the cheese mixture.

5. Arrange the stuffed shells seam-side up in a single layer in the baking dish.

6. Pour the remaining marinara sauce evenly over the stuffed shells.

7. Sprinkle the remaining 1 cup of shredded mozzarella and additional Parmesan cheese over the top.

5. Bake Until Bubbly and Golden

This step melds the flavors and melts the cheeses perfectly.

Instructions:

1. Cover the baking dish loosely with aluminum foil.

2. Bake in the preheated oven for 25 minutes.

3. Remove the foil and bake for an additional 10–15 minutes, until the cheese on top is melted and golden brown.

4. Optional: For extra browning, switch the oven to broil for 2–3 minutes—watch carefully to avoid burning.

6. Rest and Serve

Allow the dish to cool slightly before serving.

Instructions:

1. Remove the dish from the oven and let it sit for 5–10 minutes. This helps the filling set, making the shells easier to serve.

2. Garnish with fresh parsley or basil for color and freshness.

3. Serve warm with a side salad, garlic bread, or your favorite vegetable.