Why You’ll Love these Heavenly Stuffed Shells
Comfort food doesn’t get much better than these Italian-inspired stuffed shells. I’ve been making this recipe for years, and it never fails to bring smiles around my dinner table.
The combination of creamy ricotta, gooey mozzarella, and savory parmesan creates a filling that’s simply irresistible.
What I love most? They’re impressive enough for Sunday dinner but simple enough for weeknight meals. Make them ahead and pop them in the oven when needed.
The jumbo shells cradle that cheese mixture perfectly, while the sauce brings everything together. Trust me, these shells will become your go-to comfort dish in no time.
What Ingredients are in Heavenly Stuffed Shells?
When it comes to making these Italian-inspired stuffed shells, you’ll need a handful of simple ingredients that come together to create something truly magical.
The combination of three different cheeses gives these shells their creamy, rich filling, while the pasta shells themselves provide the perfect vehicle for all that cheesy goodness.
Most of these ingredients are probably already in your pantry or refrigerator, making this a convenient comfort food option for busy weeknights or special weekend dinners.
- 12 ounces jumbo pasta shells
- 32 ounces ricotta cheese
- 3 cups shredded mozzarella cheese (divided)
- 1/2 cup plus 2 tablespoons grated Parmesan cheese (divided)
- 2 eggs
- 1 tablespoon fresh parsley, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 28 ounces spaghetti sauce (1 jar)
- Nonstick cooking spray
For the best results, I recommend using whole milk ricotta for extra creaminess, though part-skim works fine if you’re watching calories.
The quality of your spaghetti sauce matters too—feel free to use homemade if you have it, or choose a high-quality jarred sauce with flavors you enjoy.
Can’t find fresh parsley? Dried will work in a pinch, just reduce the amount to one teaspoon.
And while pre-shredded cheese is convenient, freshly grated mozzarella melts more smoothly, creating that perfect cheese pull we all love so much.
How to Make these Heavenly Stuffed Shells
Let’s start by getting everything ready for these magnificent stuffed shells. First, preheat your oven to 350°F and grab a 9×13 baking dish, giving it a good coat of nonstick cooking spray.
While the oven heats up, cook the 12-ounce package of jumbo pasta shells according to the package directions. Perfectly cooked pasta shells should be al dente—still firm enough to hold their shape when stuffed but tender enough to eat. Drain them well and set aside while you prepare that heavenly cheese filling.
Now for the star of the show—that creamy, dreamy filling. In a large bowl, combine 32 ounces of ricotta cheese, 2 cups of shredded mozzarella (saving that remaining cup for later), 1/2 cup of Parmesan cheese, 2 eggs, 1 tablespoon of chopped fresh parsley, 3 minced garlic cloves, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
Mix everything until it’s well combined and gloriously smooth. Spread 1 cup of the spaghetti sauce evenly across the bottom of your prepared baking dish, creating a saucy bed for your shells. Ever tried filling shells with a spoon? It can be quite the messy adventure.
Instead, transfer the cheese mixture to a pastry tube or, my personal favorite hack, a large resealable plastic storage bag with a corner snipped off. This makes it so much easier to squeeze about a tablespoon of filling into each shell before placing them in the baking dish.
Once all your shells are filled and nestled in the sauce, pour the remaining spaghetti sauce over them, making sure to cover them generously. Cover the dish with aluminum foil and bake for 40 minutes.
When the timer dings, it’s time for even more cheese—remove the foil and sprinkle the remaining cup of mozzarella and those 2 extra tablespoons of Parmesan over the top. Return to the oven and bake for another 10-12 minutes, uncovered, until everything is heated through and the cheese on top turns beautifully golden and bubbly.
The hardest part? Waiting those final 10 minutes after taking it out of the oven before serving. This resting time allows the flavors to settle and guarantees you won’t burn your mouth on that molten cheese. Trust me, your patience will be rewarded with every perfect, cheesy bite.
Heavenly Stuffed Shells Substitutions and Variations
While the classic stuffed shells recipe above is absolutely mouthwatering, you might be wondering about ways to customize it to your own taste preferences or dietary needs.
I’ve tried countless variations over the years.
For a lighter option, swap in part-skim ricotta and low-fat mozzarella.
Craving some green? Mix in chopped spinach or kale to the cheese filling.
Not a fan of jarred sauce? Use homemade marinara or even a creamy alfredo.
Meat lovers in your house? Brown some Italian sausage or ground turkey to mix into the sauce.
What to Serve with Heavenly Stuffed Shells
Now that you’ve mastered these heavenly stuffed shells, you’ll need the perfect side dishes to complete your Italian feast.
I always serve mine with a crisp Caesar salad—those crunchy croutons and tangy dressing cut through the richness of the cheese filling.
A loaf of warm garlic bread is non-negotiable in my house. Who doesn’t love mopping up extra sauce with buttery, garlicky bread?
For vegetables, try roasted broccoli or asparagus drizzled with lemon.
Want to get fancy? A simple antipasto platter with olives, cured meats, and marinated vegetables makes everyone feel like they’re dining in Little Italy.
Final Thoughts
These homemade stuffed shells have been my go-to comfort food recipe for over a decade, and I’m confident they’ll become a staple in your kitchen too.
There’s something magical about that first bite—tender pasta giving way to creamy ricotta filling, all blanketed in tangy marinara and melty cheese.
I’ve served these at countless family gatherings, sometimes prepping them the night before. Can you think of a more versatile dish?
They’re elegant enough for company yet humble enough for Tuesday dinner.
Heavenly Stuffed Shells
Ingredients
Equipment
Method
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Cook jumbo pasta shells according to package directions until al dente. Drain well and set aside.
- In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup Parmesan cheese, eggs, chopped parsley, minced garlic, salt, and pepper. Mix until well combined and smooth.
- Spread 1 cup of spaghetti sauce evenly across the bottom of the prepared baking dish.
- Transfer the cheese mixture to a pastry tube or a large resealable plastic bag with a corner snipped off. Squeeze about 1 tablespoon of filling into each shell and place them in the baking dish.
- Pour the remaining spaghetti sauce over the filled shells, ensuring they’re generously covered.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove foil and sprinkle the remaining cup of mozzarella and 2 tablespoons of Parmesan over the top.
- Return to the oven and bake uncovered for another 10-12 minutes, until heated through and the cheese is golden and bubbly.
- Remove from oven and let rest for 10 minutes before serving.
