Pin it
I first learned to make Classic Stuffed Shells from my Italian grandmother and they've become one of my most cherished comfort food recipes. The combination of three cheeses wrapped in tender pasta shells and smothered in rich marinara sauce creates pure magic. Every time I make them my kitchen fills with the most incredible aroma bringing back memories of Sunday family dinners.
A Timeless Favorite
What makes these stuffed shells so special is how they blend elegance with pure comfort. That creamy cheese filling paired with the perfect marinara sauce creates something truly extraordinary. I love making them for family gatherings or when friends come over they always impress but they're simple enough for a cozy weeknight dinner too.
Let's Gather Our Ingredients
Here's everything you need to create these wonderful shells:
- 12 ounces jumbo pasta shells
- 1½ cups whole milk ricotta cheese
- 2 cups shredded mozzarella divided
- ½ cup freshly grated Parmesan
- 1 large egg
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- Fresh parsley chopped
- Salt and pepper to taste
The quality of your cheese especially the ricotta really makes all the difference here.
Creating The Magic
Let's start by cooking those shells in well-salted water just a minute or two less than the package says. While they're cooking mix up that amazing filling combining your ricotta one cup of mozzarella Parmesan egg and seasonings until it's perfectly smooth.
Once the shells are ready and slightly cooled begins my favorite part filling each one with that creamy cheese mixture. I like using a piping bag but a spoon works just fine. Nestle them into a baking dish with some marinara sauce then cover with more sauce and that remaining mozzarella.
Cover with foil and bake at 375°F for 20 minutes then uncover for those final golden brown bubbly minutes.
Pin it
Tips For Success
Over the years I've learned some important tricks. Always use whole milk cheeses for the creamiest filling. That slight undercooking of the pasta ensures they don't get too soft in the oven. Grate your cheese fresh it melts so much better than pre shredded. And please use good quality marinara sauce it really elevates the whole dish.
Making Them Your Own
Sometimes I'll add ground beef or Italian sausage to make them even heartier. Spinach and mushrooms work beautifully in the filling too. Try switching up the sauce with Alfredo or bolognese for a completely different experience. Even experimenting with different cheese combinations can create wonderful variations.
Keeping Them Fresh
These shells keep beautifully in the fridge for about 4 days. When reheating cover them with foil and warm them gently in the oven. You can even freeze them assembled but unbaked for up to 3 months just add extra time when baking from frozen.
Common Questions
Friends often ask about freezing these absolutely you can freeze them before baking just wrap them well. If you're not a ricotta fan cottage cheese makes a great substitute. To keep the shells from sticking together before filling toss them with a bit of olive oil. And yes you can definitely prepare everything ahead of time and bake when you're ready perfect for entertaining.
Pin it
Frequently Asked Questions
- → Why undercook the shells?
Slightly undercooking the shells prevents them from becoming mushy during baking. They'll continue cooking to the perfect texture in the oven.
- → Why avoid pre-shredded cheese?
Fresh grated cheese melts better because it doesn't contain anti-caking agents found in pre-shredded cheese. It also provides better flavor and texture.
- → Can I make this ahead?
You can assemble the shells ahead of time and refrigerate before baking. Add a few extra minutes to the baking time if cooking from cold.
- → Why use whole milk cheese?
Whole milk cheese provides better flavor and melting qualities. Part-skim can be used to reduce calories but may affect the final texture.
- → Why cover with foil while baking?
The foil prevents the cheese from browning too quickly and helps heat everything evenly. Removing it at the end allows for nice browning.