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The Best Italian Stuffed Shells

Classic baked stuffed pasta shells filled with a creamy ricotta mixture and topped with marinara and melted mozzarella.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • extra virgin olive oil or cooking spray for greasing pan
  • 1/2 cup spaghetti sauce for pan
  • 6 ounces jumbo pasta shells (about half a standard-size box)
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 teaspoon garlic minced
  • 1/4 cup Parmesan cheese freshly grated
  • 1 tablespoon fresh parsley minced
  • 1/8 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 1/2 cups spaghetti sauce for topping shells
  • 1 cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish with olive oil or cooking spray and spread 1/2 cup of the spaghetti sauce evenly across the bottom; set aside.
  • Bring a large pot of water to a rapid boil, add a generous pinch of salt, then add the 6 ounces of jumbo pasta shells. Cook for about 9 minutes (about 2 minutes less than package directions) until just tender. Drain in a colander and let shells cool slightly so they can be handled.
  • Meanwhile, in a medium mixing bowl combine 15 ounces ricotta cheese, 1 large egg, 1 teaspoon minced garlic, 1/4 cup freshly grated Parmesan, 1 tablespoon minced fresh parsley, 1/8 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarse ground black pepper. Mix until smooth and well combined.
  • When shells are cool enough to handle, spoon the ricotta mixture into each shell, using about 1/4 cup filling per shell. Do not overstuff; the shell should be able to close somewhat around the filling.
  • Place each stuffed shell seam-side up into the prepared baking dish on top of the sauce.
  • Pour the remaining 2 1/2 cups spaghetti sauce evenly over the stuffed shells, then sprinkle 1 cup shredded mozzarella over the top.
  • Bake in the preheated oven for 30 minutes, until the cheese is melted and beginning to brown.
  • Remove from the oven and let rest 5–10 minutes before serving.

Equipment

  • 2-quart baking dish
  • Large Pot
  • Colander
  • medium mixing bowl
  • Measuring cups and spoons
  • spoon or spatula
  • Oven

Notes

  • To add spinach, defrost 1/2–2/3 cup chopped frozen spinach, squeeze out all moisture, and mix into the ricotta filling.
  • To add meat, brown 1/2 pound ground beef or Italian sausage, drain, and mix into the ricotta or the sauce.
  • Substitute 1 teaspoon dried parsley if you don't have fresh parsley.
  • Omit crushed red pepper flakes if you prefer no heat.
  • Leftovers can be refrigerated in an airtight container for up to 4 days.
  • To freeze before baking, cover tightly with two layers of foil and freeze up to 3 months.