Name: Cheesy Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 jumbo shells; 3 cups marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese (divided); ⅓ cup grated parmesan cheese (plus additional for topping, if desired); 4 oz cream cheese (softened); 1 large egg (lightly beaten); 2 Tablespoons fresh parsley (finely chopped) or 2 teaspoons dried parsley; ½ teaspoon dried oregano (optional); ½ teaspoon sea salt; ½ teaspoon ground pepper; 1 large garlic clove (pressed)

There’s something so cozy and satisfying about a dish that combines melty cheeses with tender pasta shells soaking in rich marinara. This Cheesy Stuffed Shells Recipe is exactly that—a warm hug on a plate that's well worth the few minutes it takes to prepare.

The image shows a white rectangular baking dish filled with stuffed pasta shells in three visible layers. The bottom layer is red tomato sauce that looks thick and rich. Above it are large yellow pasta shells stuffed with a creamy white cheese mixture speckled with green herbs. The top layer is melted cheese toasted to a golden brown with some darker spots and bits of red sauce on top. A woman's hand holding a silver spoon is lifting one pasta shell, stretching gooey white melted cheese from the dish. The dish is placed on a white marbled surface with some green herb leaves nearby in soft focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Stuffed Shells Recipe
Top Tip
How to Serve Cheesy Stuffed Shells Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Stuffed Shells Recipe

Why You'll Love This Recipe

Honestly, this recipe has been one of my go-to comfort dinners for years. It’s straightforward enough for busy weeknights but also feels special enough to wow guests. Here’s why it might just become your favorite too.

Ultimate comfort food: Gooey cheese, tender pasta, and savory marinara make every bite pure delight.
Simple prep: You can have this on the table in under an hour with minimal fuss.
Customizable filling: It’s easy to add your favorite herbs, veggies, or proteins to make it your own.
Great for leftovers: The flavors deepen overnight and reheat beautifully.

Ingredients & Why They Work

This Cheesy Stuffed Shells Recipe leans on classic Italian flavors that complement each other perfectly. Each ingredient plays a role in creating creamy, cheesy goodness balanced by vibrant tomato sauce.

Flat lay of jumbo pasta shells arranged neatly next to a small mound of creamy ricotta cheese, a small white bowl filled with vibrant red marinara sauce, a handful of shredded mozzarella cheese scattered beside another small white bowl holding grated parmesan cheese, a softened block of cream cheese on a simple white ceramic plate, one large whole egg with a clean shell, fresh sprigs of finely chopped parsley beside a peeled large garlic clove, a pinch of sea salt and ground black pepper in tiny white bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: Their large size holds plenty of filling without breaking apart—just be sure to boil slightly less than package directions to keep them firm.
Marinara sauce: A flavorful, tangy base that keeps everything moist and adds acidity to cut through the richness of the cheeses.
Ricotta cheese: The creamy backbone of the filling, lending softness and subtle sweetness.
Shredded mozzarella cheese: Provides meltiness and stretch in both the filling and topping—dividing it helps balance texture inside and out.
Grated parmesan cheese: Adds salty, nutty depth; a little extra on top gives a nice finish.
Cream cheese (softened): Here’s my secret ingredient! It makes the filling even creamier and silkier without overpowering the flavors.
Egg: Binds the filling together so it stays put when you bake.
Fresh parsley: Brightens up the richness with a fresh, herbaceous note—though dried works in a pinch.
Dried oregano: Optional but adds that classic Italian herb flavor that pairs perfectly with garlic and tomato.
Sea salt and ground pepper: Enhance all the flavors, so be sure to taste your filling before stuffing.
Garlic (pressed): A must for that punch of aroma and warmth that brings the filling alive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cheesy Stuffed Shells Recipe based on the season or what’s in my fridge. It’s incredibly easy to tweak without losing the comforting core flavors.

Variation: For a veggie boost, I often fold sautéed spinach or finely chopped mushrooms into the filling—trust me, you won't even miss the meat.
Protein addition: Cooked Italian sausage or ground turkey can be stirred in if you want a heartier meal.
Dairy-free twist: Swap ricotta and cream cheese for plant-based alternatives and use a vegan mozzarella—results are surprisingly tasty!
Spicy kick: Adding a pinch of red chili flakes into the filling amps up the flavor without overwhelming the family.

Step-by-Step: How I Make Cheesy Stuffed Shells Recipe

A white baking dish holds a layer of rich red tomato sauce spread evenly at the bottom. On top, there are eight pasta shells arranged in two rows near the top of the dish, each shell filled generously with a creamy white cheese mixture speckled with small green herbs. A woman's left hand is holding one pasta shell while her right hand uses a spoon to fill it with more of the white cheese mixture. To the upper left of the baking dish, there is a clear glass bowl containing more of the creamy cheese mixture. The scene is set on a white marbled surface with sprigs of fresh green parsley scattered nearby for decoration. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Shells Just Right

First things first, boil those jumbo shells—but here’s a trick I’ve learned: cook them one minute less than the package says. This keeps them firm enough to handle stuffing without tearing. After draining, spread them out on a baking sheet so they don’t stick together while you make your filling.

Step 2: Prep Your Pan and Sauce

While the shells cook, lightly butter your casserole dish—this prevents sticking and adds subtle richness. Then spread a few spoonfuls of marinara on the bottom, just enough to create a thin, even layer that will keep the shells moist.

Step 3: Whip Up the Creamy Filling

Mix ricotta, cream cheese, mozzarella, parmesan, egg, parsley, garlic, oregano, salt, and pepper until smooth and combined. I usually use a wooden spoon or rubber spatula to fold everything gently—this keeps the mixture nice and creamy without overworking the egg.

Step 4: Stuff and Arrange

Using a small spoon or your hands, carefully fill each shell with a generous scoop of cheese mixture—don’t be shy! Arrange them in a single layer over the marinara in your dish.

Step 5: Sauce and Cheese on Top

Once all shells are filled and nestled, smother them with the remaining marinara sauce. Sprinkle on the rest of your mozzarella and a little extra parmesan if you like a crusty, golden top.

Step 6: Bake and Enjoy

Cover your dish loosely with lightly buttered foil to avoid sticking and bake at 350°F for 20 minutes. Then remove the foil to let the cheese brown for another 5-10 minutes. Keep an eye on it so it gets beautifully bubbly without burning. When it’s done, let it rest a few minutes before serving—this helps the cheesy filling firm up just right.

Top Tip

Through countless times making this dish, I've found a few little tricks that elevate the results every single time. These have saved me from common pitfalls and helped me achieve the perfect baked stuffed shells consistently.

Don’t overcook the shells: Cooking even a minute too long makes them mushy and harder to stuff.
Butter foil before covering: This prevents the foil from sticking to your cheese topping—such a frustrating mess otherwise!
Use softened cream cheese: It blends smoothly right into the filling, giving amazing creaminess without lumps.
Let it rest after baking: This little patience pay-off means your filling sets nicely, making it easier to serve without it spilling everywhere.

How to Serve Cheesy Stuffed Shells Recipe

Cheesy Stuffed Shells - Serving Suggestion

Garnishes

I love topping mine with extra fresh parsley and a light dusting of parmesan right before serving—it gives a pretty pop of color and a fresh herbaceous note that complements the rich cheese. Sometimes, I'll add a sprinkle of crushed red pepper flakes for a gentle heat boost.

Side Dishes

Simple is best here. A crisp green salad with vinaigrette cuts through the richness beautifully. Roasted broccoli or garlic bread are also regular companions on my dinner table when these shells appear.

Creative Ways to Present

For holidays or dinner parties, try baking individual shells in mini ramekins for a fancy twist. Or arrange the shells crowded together in a circular pattern on a beautiful platter, garnished with fresh basil leaves, turning this comfort meal into a centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or transfer to an airtight container and keep them in the fridge. They stay delicious for up to 3 days, which is perfect for quick lunches or easy dinners later in the week.

Freezing

If I want to save some for even longer, I freeze the stuffed shells before baking—arranging them on a baking sheet and freezing until solid, then transferring to a freezer bag. When you’re ready to eat, bake them covered, adding some extra time to ensure they cook through.

Reheating

Reheating in the oven keeps the cheese melty and the shells tender—cover with foil to prevent drying out and warm at 350°F until heated through, about 15-20 minutes. Microwave works in a pinch but can make the pasta a bit less tender.

Frequently Asked Questions:

Can I make this Cheesy Stuffed Shells Recipe vegetarian?

Absolutely! This recipe is inherently vegetarian-friendly. Just make sure your marinara sauce doesn’t have any hidden meat and skip any optional meat add-ins. You can boost flavor with extra herbs or veggies like spinach or mushrooms in the filling.

How do I prevent the shells from sticking together?

The best way is to lay the cooked shells out in a single layer on a baking sheet with a light drizzle of olive oil or a dusting of cornmeal. This stops them from touching and sticking as they cool. Be gentle when handling to avoid tearing.

Can I prepare this dish ahead of time?

Yes! You can assemble the stuffed shells a day before baking. Keep the dish covered tightly in the fridge and bake with an extra 10 minutes added to the cooking time. This makes dinner prep a breeze on busy nights.

What’s the secret to a creamy filling?

I swear by adding softened cream cheese to the ricotta mixture—it adds a velvety texture that makes the filling smooth and irresistibly creamy. Don’t skip it!

Final Thoughts

This Cheesy Stuffed Shells Recipe has a special place in my kitchen for how it turns simple ingredients into a fulfilling dish everyone enjoys. Whether you’re feeding family or friends, it delivers cozy, cheesy goodness with minimal effort. I hope you’ll give it a try soon—it’s like wrapping yourself in a warm blanket of deliciousness.