Classic Stuffed Shells

Classic Stuffed Shells are one of those cozy, forgiving dinner recipes that somehow tastes like a hug on a plate. Years ago I started making this for a stressed weeknight kids’ homework, late meetings, and a fridge that felt suspiciously empty and it rescued dinner with pantry staples and a little time. This easy Classic Stuffed Shells recipe is perfect for beginners and home cooks who want dependable flavor without fuss. It’s also a crowd-pleaser for potlucks and holidays: creamy ricotta and melty mozzarella nestle into jumbo pasta shells, baked in tangy marinara until bubbly and golden.

Need a sweet finish after dinner? Try these 13 easy madeleine recipes for quick desserts that pair beautifully with Italian dinners.

WHY THIS RECIPE WORKS

• Creamy cheese blend: Combining ricotta, cream cheese, mozzarella, and Parmesan gives a rich, silky filling that holds together no runny mess.
• Al dente shells: Slightly undercooking the jumbo shells prevents them from getting mushy during baking and keeps the texture perfect.
• Balanced sauce-to-cheese ratio: Spreading sauce under and over the shells ensures every bite stays moist without becoming soupy.
• Simple, reliable steps: Few ingredients and straightforward techniques make this a great Classic Stuffed Shells for beginners and experienced cooks alike.
• Scalable and forgiving: Easy to double for a crowd, and it freezes well for meal prep.

Ingredients

Step-by-step directions

1. Preheat your oven to 375°F (190°C).
   Tip: Preheating makes sure baking time is accurate. Have your baking dish ready so the sauce doesn’t cool.

2. Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
   Tip: Undercook by 1 minute if you plan to finish baking in the oven shells will soften further without becoming mushy. Rinse shells under cold water to stop cooking and prevent sticking.

3. In a bowl, mix together ricotta, mozzarella, Parmesan, cream cheese, and egg. Season with salt and pepper.
   Tip: Beat the cream cheese first until smooth to avoid lumps. If the filling feels dense, add 1–2 tbsp milk or reserved pasta water to loosen.

4. Fill each pasta shell with the cheese mixture.
   Tip: Use a piping bag or a zip-top bag with a corner snipped for quick, neat filling. A small spoon works fine too don’t overstuff.

5. Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top.
   Tip: Coating the bottom prevents sticking and ensures saucy bites from below.

6. Pour the remaining marinara sauce over the stuffed shells.
   Tip: Be thorough but gentle don’t drown the shells. A good rule is roughly equal parts sauce under and over for moisture without sogginess.

7. Cover with foil and bake for 25 minutes.
   Tip: Tent the foil slightly so it doesn’t touch the cheese. Covering helps steam the filling and heat the shells evenly.

8. Remove the foil and bake for an additional 10 minutes, until bubbly.
   Tip: For a golden top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

9. Garnish with fresh basil before serving.
   Tip: Add fresh basil or a drizzle of good olive oil right before serving to brighten flavors.

COMMON MISTAKES TO AVOID

• Overcooking the shells: If shells are too soft before baking, they’ll fall apart. Fix: Set cooking timer and check a shell a minute early; it should have a tiny bite.
• Runny filling: Too wet a ricotta or extra sauce can make the filling loose. Fix: Drain watery ricotta in a fine-mesh strainer lined with paper towel for 15–20 minutes; use binding egg or cream cheese.
• Too salty: Using salty cheeses and salty sauce adds up. Fix: Taste components (where possible) and reduce added salt; choose low-sodium marinara if needed.
• Crowded baking dish: Overlapping shells won’t heat evenly. Fix: Use a larger dish or make two smaller casseroles so shells sit in a single layer.
• Skipping the sauce layer under the shells: This can cause sticking and dry bottoms. Fix: Always spread a base layer of marinara to protect shells.

Nutrition per serving (approximate)

• Calories: 520 kcal
• Protein: 24 g
• Carbs: 40 g (of which fiber ~3 g, sugars ~6 g)
• Fat: 28 g (saturated fat ~12 g)
  Health benefits: Provides calcium and protein from cheeses; pair with a green salad to increase fiber and vitamins.

VARIATIONS & CUSTOMIZATIONS

• Spinach & Herb: Fold 1–1½ cups chopped cooked spinach (squeeze out excess water) into the cheese filling with 1 tsp each of dried oregano and basil for a veggie boost.
• Meat Lovers: Brown 8 oz Italian sausage (mild or hot), drain, and mix into the cheese or spoon into shells before adding sauce.
• Lighter Option: Swap half the ricotta for part-skim cottage cheese or Greek yogurt; use reduced-fat mozzarella and less Parmesan.
• Vegan Classic Stuffed Shells: Use vegan ricotta (store-bought or blended tofu + lemon), vegan cream cheese, and dairy-free mozzarella; use an egg replacer like aquafaba or a cornstarch slurry.
• Equipment alternative Air fryer: Use a small, oven-safe casserole that fits in your air fryer. Bake at 350°F for 18–22 minutes covered with foil, then uncover and crisp for 3–5 minutes.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage: Cover and refrigerate leftovers for up to 3–4 days. Store in an airtight container. Reheat single portions in the microwave (covered) for 1–2 minutes, stirring halfway, or oven at 350°F (175°C) for 12–15 minutes.

Freezer tips: Assemble shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake from frozen: thaw in the fridge overnight, then bake at 375°F for 35–40 minutes covered, then uncover for 10 minutes. From frozen (no thaw): add 15–20 minutes to covered bake time.

Best reheating method: Oven reheating preserves texture—cover with foil and bake at 350°F until warmed through (about 12–20 minutes depending on portion size). Finish under broiler 1–2 minutes for a fresh-baked top.

Serving suggestions and pairings

• Side dishes: A crisp Caesar or mixed green salad, roasted broccoli or green beans, garlic bread, or simple sautéed spinach.
• Drinks: Light red wines (Chianti, Montepulciano) or a crisp Italian white (Pinot Grigio) pair nicely. Non-alcoholic: sparkling water with lemon or iced tea.
• Occasions: Weeknight dinners, family gatherings, potlucks, holiday side, or make-ahead meal prep. This recipe scales easily for a crowd double and use a 9×13 pan.

FAQ

1. Can I make Classic Stuffed Shells ahead of time?
   Yes. Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled shells for up to 3 months.

2. Why is my Classic Stuffed Shells dry?
   Common reasons: not enough sauce under or over the shells, overbaked, or dry ricotta. Fixes: add more sauce, bake covered to trap steam, or mix a splash of milk into the filling for extra moisture.

3. Can Classic Stuffed Shells be frozen?
   Absolutely. Freeze assembled (uncooked) or fully baked shells. For assembled, thaw overnight and bake as directed. For baked, reheat from frozen by adding extra time and covering with foil.

4. How do I prevent shells from falling apart?
   Don’t overcook pasta; cool shells briefly in cold water; fill gently and avoid tearing. Use a single layer in the baking dish to prevent pressure and breakage.

5. Can I use small shells or lasagna noodles instead?
   Small shells will change the texture and require more filling-to-shell ratio; you’ll need more shells. Lasagna noodles can be used to make roll-ups (fill, roll, and arrange). Both are fine, but jumbo shells are classic for simplicity and presentation.

CONCLUSION

Classic Stuffed Shells are a reliable, comforting meal that’s easy enough for weeknights and impressive enough for guests. This easy Classic Stuffed Shells method gives creamy, saucy results with minimal fuss. If you tried this recipe, save it, leave a comment with your favorite variation, and share it with someone who needs a comforting dinner idea.

Classic Stuffed Shells

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Classic Stuffed Shells are a comforting dinner recipe filled with creamy cheese and baked in tangy marinara sauce. Perfect for weeknights or special gatherings.

• Total Time: 50
• Yield: 4 servings

Ingredients

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• 20 large Jumbo pasta shells
• 1 cup Ricotta cheese
• 1 cup Mozzarella, shredded
• 1/2 cup Parmesan, grated
• 1/2 cup Cream cheese, softened
• 1 Large egg
• 2 cups Marinara sauce
• Salt & pepper to taste
• Fresh basil for garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package directions until al dente, drain and set aside.
3. In a bowl, mix together ricotta, mozzarella, Parmesan, cream cheese, and egg. Season with salt and pepper.
4. Fill each pasta shell with the cheese mixture.
5. Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top.
6. Pour the remaining marinara sauce over the stuffed shells.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, until bubbly.
9. Garnish with fresh basil before serving.

Notes

For best results, slightly undercook pasta and use a mixture of cheeses for a creamy filling. Can be made ahead and frozen.

• Author: soukaina
• Prep Time: 15
• Cook Time: 35
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian