Italian-American cuisine has gifted us many timeless dishes, and stuffed shells remain one of the most beloved. This cozy, comforting meal combines pasta, cheese, herbs, and marinara sauce into a baked casserole that’s perfect for family dinners or special gatherings.
In this article, I will help you learn how to make stuffed shells with this old fasioned recipe that is simple, delicious, and guaranteed to please a crowd. Whether you’re cooking for a Sunday meal or planning ahead for the week, this stuffed shells recipe will become a treasured staple in your kitchen.
1. Old Fashioned Stuffed Shells Recipe (Serving: 6)
Ingredients
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24 jumbo pasta shells
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15 ounces ricotta cheese
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3 cups shredded mozzarella cheese, divided use
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2 teaspoons Italian seasoning
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Salt and pepper, to taste
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1 large egg
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1/2 cup grated parmesan cheese
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3 cups marinara sauce, divided use
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2 tablespoons parsley, chopped (for garnish)
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Cooking spray
Equipment
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Large pot for boiling pasta shells
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Colander for draining pasta
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Mixing bowls
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Measuring cups and spoons
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Large spoon or spatula
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9×13-inch baking dish
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Aluminum foil
Instructions
Step 1: Cook the Pasta Shells
Begin by bringing a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the package instructions, usually about 9–11 minutes.
You want them al dente, slightly firm to the bite, since they’ll finish cooking in the oven. Drain the shells in a colander and rinse with cool water to prevent sticking. Set aside.
Step 2: Prepare the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, the grated parmesan, egg, Italian seasoning, salt, and pepper. Stir until the mixture is creamy and well blended. The egg helps bind the filling, while the parmesan adds extra flavor depth.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 4: Assemble the Dish
Spread 1 1/2 cups of marinara sauce evenly across the bottom of the prepared baking dish. This will prevent the shells from sticking and infuse flavor.
Take one cooked shell and gently spoon about 2 tablespoons of the cheese mixture inside. Place the stuffed shell in the baking dish. Repeat with the remaining shells, arranging them in rows.
Step 5: Add Sauce and Cheese
Once all the shells are filled and placed in the dish, spoon the remaining marinara sauce over the top. Sprinkle the last cup of shredded mozzarella over the shells for that signature gooey, golden finish.
Step 6: Bake
Cover the dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Remove the dish from the oven and allow it to rest for 5 minutes before serving. Sprinkle freshly chopped parsley over the shells for color and freshness. Serve warm with garlic bread or a simple side salad.
2. Tips for Perfect Stuffed Shells
Don’t Overcook the Pasta: Cooking shells al dente is key because they will soften further while baking.
Cool Before Filling: Allow shells to cool slightly after boiling. Filling hot pasta can cause them to tear.
Use a Piping Bag or Spoon: For neatness, you can use a piping bag (or a zip-top bag with the corner cut) to fill the shells quickly and evenly.
Generous Sauce Layer: Spread sauce on the bottom of the pan to prevent sticking and to infuse more flavor.
Rest Before Serving: Letting the casserole rest ensures easier serving and keeps the filling from spilling out.
3. Variations & Substitutes
One of the joys of stuffed shells is how customizable they are. Here are some variations to try:
Spinach & Ricotta Stuffed Shells: Add a cup of thawed, drained, and chopped spinach to the cheese mixture for extra nutrients and flavor.
Meat Lovers’ Version: Mix cooked ground beef, sausage, or turkey into the filling for a heartier dish.
Vegetable Delight: Sautéed mushrooms, zucchini, or bell peppers can be finely chopped and stirred into the ricotta filling.
Cheese Variations: Substitute part-skim ricotta with cottage cheese for a lighter filling, or add fontina or provolone for extra cheesiness.
Spicy Kick: Mix in crushed red pepper flakes or use spicy marinara for a bolder flavor profile.
4. How to Store & Reheat Leftover Stuffed Shells
Stuffed shells store and reheat beautifully, making them an excellent make-ahead meal.
Storing in the Refrigerator:
Allow the dish to cool completely, then cover tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days.
Freezing for Later:
Stuffed shells can be frozen either before or after baking. To freeze unbaked shells, assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake straight from frozen at 375°F, adding 15–20 extra minutes to the cook time.
Reheating:
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Oven: Place leftovers in a covered baking dish and warm at 350°F until heated through, about 20–25 minutes.
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Microwave: For a quick option, heat individual portions on a microwave-safe plate for 2–3 minutes, stirring halfway.
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Freezer to Oven: If frozen after baking, thaw overnight in the fridge, then reheat in the oven until warmed through.
Old fashioned stuffed shells are the definition of comfort food — creamy, cheesy, saucy, and baked to perfection. With simple ingredients and straightforward steps, this recipe is easy enough for beginners but special enough for a family gathering.
Whether you stick to the traditional ricotta filling or add your own twist with meats and vegetables, stuffed shells are endlessly adaptable. Plus, they store well, making them a lifesaver for busy weeknights.
