Baked Stuffed Shells with Ricotta and Mozzarella

If you love cheesy, saucy comfort food, these Cheesy Stuffed Shells will win your heart (and your dinner table). Tender jumbo pasta shells are filled with a rich ricotta and mozzarella mixture, then baked in flavorful marinara until hot and bubbly. It’s the perfect dish for cozy family dinners, holidays, or meal prep.

Why You’ll Love This Recipe

• Filled with creamy ricotta, mozzarella, and Parmesan for the ultimate cheesy bite
• Perfect for make-ahead dinners or freezer-friendly meal prep
• Baked in flavorful marinara for a comforting, homey dish
• Easily customizable with spinach, mushrooms, or your favorite veggies
• Simple ingredients that come together beautifully in one pan

Ingredients

For the Filling

• 12 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Sauce and Topping

• 2 cups marinara sauce
• ½ cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese
• Fresh basil or parsley for garnish

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray.
2. Cook the pasta shells according to package directions until al dente. Drain and set aside.
3. Prepare the filling: In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, oregano, garlic powder, salt, and pepper until well combined.
4. Spread half the marinara on the bottom of the baking dish.
5. Stuff each shell with a generous spoonful of the cheese mixture and place them in the dish.
6. Top with remaining marinara, sprinkle with extra mozzarella and Parmesan.
7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
8. Garnish with fresh basil or parsley before serving.

Tips & Variations

• Add veggies: Mix in chopped spinach, sautéed mushrooms, or roasted peppers.
• Protein boost: Add cooked shredded chicken or ground beef to the sauce.
• Make it creamy: Stir in a little cream cheese to the filling for added richness.
• Make ahead: Assemble the dish a day in advance, refrigerate, and bake when ready.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze unbaked shells: Arrange stuffed shells in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
• Bake from frozen: Add 10–15 minutes to the baking time.
• Reheat: Warm individual portions in the microwave or bake covered at 350°F until heated through.

Serving & Pairing Ideas

• Serve with a crisp green salad or garlic bread.
• Pair with roasted vegetables or a bowl of tomato soup.
• Sprinkle with red pepper flakes for a little spice.
• Finish with a drizzle of olive oil and fresh basil.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?

Yes! Cottage cheese works as a lighter alternative. Blend it for a smoother texture before mixing.

Can I use store-bought sauce?

Absolutely. Choose your favorite marinara or tomato basil sauce to keep things quick and easy.

How do I prevent the shells from sticking?

Rinse the cooked shells with cool water and drizzle lightly with olive oil before filling.

Can I make this dish ahead of time?

Yes. Assemble the shells, cover tightly, and refrigerate up to 24 hours before baking.

Ready to Make It?

These Cheesy Stuffed Shells bring all the best comfort food flavors to your dinner table. Gooey, rich, and baked until perfectly golden, they’re a simple yet impressive meal everyone will love.

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