Baked Stuffed Shells
Cozy stuffed shells filled with rich, cheesy goodness and topped with marinara — a simple, comforting dinner your family will love.
Ingredients
- 20–25 jumbo pasta shells
- 1 15 oz container ricotta cheese
- 1 ½ cups shredded mozzarella cheese plus extra for topping
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or a handful of fresh, chopped
- ½ teaspoon black pepper
- 1 24 oz jar marinara sauce (or homemade)
- Salt to taste
- Optional: Red pepper flakes for a little heat
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9x13-inch baking dish or line with a spoonful of marinara to coat the bottom. This helps prevent the shells from sticking and adds moisture.
- Cook the pasta shells.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente (usually 1–2 minutes less than the box recommends). Drain and set aside to cool slightly so they’re easier to handle.
- Prepare the cheese filling.
- In a large bowl, mix together the ricotta, 1 ½ cups mozzarella, parmesan, garlic powder, parsley, black pepper, and a pinch of salt. Stir until creamy and well combined.
- Fill the shells.
- Spoon the cheese filling into each shell, about 1 to 2 tablespoons per shell depending on size. Nestle the filled shells into your baking dish on top of the sauce.
- Add more sauce and cheese.
- Pour the remaining marinara sauce over the top of the stuffed shells, covering them generously. Sprinkle a handful of shredded mozzarella on top for a bubbly, cheesy finish.
- Bake until golden and bubbly.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and lightly golden around the edges.
- Let cool slightly and serve.
- Let the dish rest for about 5 minutes before serving. Pair with warm bread, a salad, or roasted vegetables for a cozy and complete dinner.
Notes
This recipe is wonderful for making ahead — perfect for busy evenings or when you want dinner ready to go. You can assemble the entire dish and store it in the fridge, covered, for up to 24 hours before baking. You can also freeze the unbaked stuffed shells in a baking dish and simply thaw before cooking later in the week.
If you don’t have ricotta on hand, cottage cheese works beautifully as a substitute. And if your family enjoys a little heat, you can sprinkle in a pinch of red pepper flakes either in the filling or on top before baking.
This is a forgiving, flexible recipe — the kind you can make your own. And to me, that’s what homemaking is all about: using what you have, doing what you can, and adding a little love into every dish.