If you’re craving a comforting, crowd-pleasing dish that’s bursting with cheesy goodness and vibrant flavors, this Cheesy Stuffed Shells Recipe will quickly become one of your favorites. Jumbo pasta shells loaded with a luscious blend of ricotta, mozzarella, parmesan, garlic, and fresh basil, then baked in a rich marinara sauce until bubbly and golden — it’s the kind of recipe that fills your kitchen with warmth and your heart with delight. Perfect for family dinners or special occasions, this dish offers a harmonious balance of creamy filling and savory sauce that everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in building layers of flavor and texture. From the tender jumbo shells that cradle the cheese filling to the fragrant basil and garlic that add freshness and depth, every component is essential to this amazing dish.
- 1 box (12 oz) jumbo pasta shells: The perfect vessel for delicious, creamy filling, making each bite delightful.
- 15 oz ricotta cheese: Adds creamy richness and a mild tang that balances the other cheeses.
- 2 cups mozzarella cheese: Offers a gooey texture and melty goodness inside the shells and on top.
- 1/2 cup parmesan cheese: Brings a savory sharpness that elevates the whole dish.
- 3 cloves garlic, minced: Infuses the cheese mixture with aromatic warmth.
- 1/4 cup fresh basil, chopped: Adds a fresh, herbal brightness that complements the cheeses and tomato sauce.
- 1 large egg: Acts as a binder to keep the cheese filling perfectly creamy yet firm.
- 24 oz jar marinara sauce: A rich and tangy base that ties everything together with classic Italian flavor.
- Salt and pepper to taste: Essential for seasoning every layer to perfection.
- 1 cup extra mozzarella cheese, shredded: For a beautifully golden and bubbly topping.
- 2 tbsp fresh parsley, chopped: Adds a pop of green and a fresh finish before serving.
How to Make Cheesy Stuffed Shells Recipe
Step 1: Cook the Shells
Start by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook them al dente — usually about 12 to 15 minutes. Be sure to drain and cool them carefully so they’re easy to handle but still sturdy enough to hold the filling. If any shells break during cooking, keep them aside – they can be folded into the sauce or cheese filling later, so nothing goes to waste.
Step 2: Prepare the Cheesy Filling
In a large bowl, mix together the ricotta cheese, 1 cup of mozzarella, parmesan, minced garlic, chopped fresh basil, and the egg. This combination creates a velvety, flavorful filling that’s simply irresistible. Take your time seasoning it with salt and pepper so the flavors really shine.
Step 3: Assemble the Stuffed Shells
Spread a generous layer of marinara sauce on the bottom of your baking dish or skillet—this keeps the shells from sticking and infuses every bite with tangy tomato flavor. Carefully spoon about 2 tablespoons of the cheesy mixture into each shell, then nestle them snugly in the sauce. This part is fun and lets you see all the beautiful cheesy goodness awaiting baking.
Step 4: Bake and Garnish
Once assembled, sprinkle the leftover mozzarella cheese evenly over the shells. Bake uncovered in the preheated oven for about 25 minutes, until the cheese topping is melted, golden, and bubbly. When you pull them out, sprinkle with the fresh chopped parsley for a vibrant touch that wakes up the dish with herby freshness.
How to Serve Cheesy Stuffed Shells Recipe
Garnishes
To truly make your Cheesy Stuffed Shells Recipe shine at the table, fresh garnishes are key. A sprinkle of extra Parmesan, a drizzle of good quality olive oil, or even a pinch of red pepper flakes can add exciting contrasts to the creamy and savory dish. Fresh basil leaves or chopped parsley bring color and a burst of freshness that balances every bite.
Side Dishes
This dish pairs beautifully with simple sides that complement but don’t overwhelm. A crisp green salad dressed in a lemon vinaigrette, or roasted vegetables like asparagus or broccoli, offer texture and brightness. Garlic bread or a warm baguette are also excellent companions, perfect for mopping up any lingering sauce on the plate.
Creative Ways to Present
Looking to impress? Serve these shells in individual ramekins for a charming portioned presentation, or layer them in a large casserole to share directly from the dish. You can also top each serving with a dollop of ricotta or a spoonful of fresh marinara for an extra pop of color and flavor. No matter how you present them, this dish is sure to be a showstopper.
Make Ahead and Storage
Storing Leftovers
Your leftover Cheesy Stuffed Shells Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen with time, making it even better the next day, whether reheated for a quick lunch or dinner.
Freezing
If you want to save some for later, these stuffed shells freeze beautifully. Assemble the dish completely but don’t bake it—wrap tightly with foil and plastic wrap, then freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and bake as usual for a fresh-from-the-oven feel.
Reheating
Reheat leftovers covered in the oven at 350°F for about 20 minutes or until heated through to keep the cheese melty and the sauce bubbly. You can also microwave individual portions but covering loosely helps retain moisture and prevents drying out.
FAQs
Can I use other types of cheese in this Cheesy Stuffed Shells Recipe?
Absolutely! While the traditional mix uses ricotta, mozzarella, and parmesan, feel free to experiment by adding fontina, provolone, or even a bit of feta for a unique twist. Just balance stronger cheeses with milder ones to keep the creamy texture intact.
Is it okay to prepare the stuffing ahead of time?
Yes! The cheese filling can be made a day ahead and stored refrigerated. This actually helps the flavors meld together nicely. Just give it a good stir before filling the shells.
Can I use fresh pasta shells instead of dried?
Fresh pasta shells work well too, but they require less cooking time and tend to be more delicate. Handle them gently during filling and consider adjusting bake time since they may cook faster.
What can I do if I don’t have fresh basil?
Dried basil can be a substitute in a pinch—use about a tablespoon—but fresh basil really brightens the dish and gives it a wonderful aroma. You can also try fresh parsley or oregano for different herbal notes.
Can this recipe be made vegetarian?
This Cheesy Stuffed Shells Recipe is vegetarian-friendly as is, since it doesn’t contain any meat. Just make sure your marinara sauce doesn’t contain meat-based ingredients to keep it fully vegetarian.
Final Thoughts
There’s something truly special about a warm, cheesy plate of stuffed shells that comforts both body and soul. This Cheesy Stuffed Shells Recipe brings together all the best parts of Italian comfort food in one easy-to-make dish that’s perfect for sharing. Once you try it, you’ll find yourself coming back again and again — it’s simply irresistible and guaranteed to become a beloved favorite in your recipe collection.
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Cheesy Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20-24 filled shells (serves 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Cheesy Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, garlic, fresh basil, and egg. These shells are nestled in a savory marinara sauce, topped with extra cheese, and baked to golden bubbly perfection. Perfect for family dinners or gatherings, this dish combines rich cheese flavors with aromatic herbs for a satisfying meal.
Ingredients
Pasta Shells
- 1 box (12 oz) jumbo pasta shells
Cheese Filling
- 15 oz ricotta cheese
- 2 cups mozzarella cheese (divided: 1 cup for filling, 1 cup shredded for topping)
- 1/2 cup parmesan cheese
- 1 large egg
Additional Ingredients
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 24 oz jar marinara sauce
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 12-15 minutes. Drain the shells and allow them to cool slightly. Save any broken shells for another use.
- Make Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, minced garlic, chopped fresh basil, and the egg. Stir well to blend all ingredients evenly. Season the mixture with salt and pepper to taste and mix thoroughly.
- Assemble the Dish: Spread a layer of marinara sauce evenly across the bottom of a large skillet or baking dish. Using about 2 tablespoons of the cheese filling, stuff each cooked shell. Arrange the filled shells in the sauce, snugly positioned side by side.
- Top and Bake: Sprinkle the remaining shredded mozzarella cheese evenly over the arranged shells. Place the skillet or baking dish in the preheated oven and bake uncovered for 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve hot with additional marinara sauce on the side if desired.
Notes
- Ensure pasta shells are cooked al dente to prevent them from becoming too soft when baked.
- Feel free to substitute fresh mozzarella for shredded mozzarella for a creamier texture.
- Adding a pinch of red pepper flakes to the marinara can add a nice kick to the dish.
- Leftover cheesy stuffed shells reheat well in the oven or microwave – just cover to keep moisture.
- For a lower-fat option, use part-skim ricotta and mozzarella cheeses.
