Easy Cheesy Stuffed Shells

Easy Stuffed Shells make the kind of weeknight dinner everyone looks forward to. Jumbo shells cradling a creamy cheese and herb filling get nestled into marinara and baked until perfectly bubbly and golden. This recipe keeps things simple but feels so indulgent after a long day.

Ingredients

• Jumbo pasta shells: These make the perfect vessel for holding lots of filling Choose shells that are not cracked or broken
• Kosher salt: Enhances both the flavor of the pasta and filling Use good quality salt for best results
• Whipped cottage cheese or ricotta cheese: Gives a smoother creamy texture I find whipped cottage cheese creates a lighter result than ricotta
• Parmesan cheese grated: Adds salty depth and sharpness Freshly grated is always my go to since it melts better
• Egg: Binds the filling and makes it fluffy Use the freshest egg you can for taste and texture
• Garlic cloves minced: Brings a gentle kick and warmth Fresh garlic beats jarred every time
• Fresh parsley minced: Adds brightness and color Curly or flat leaf both work
• Fresh basil leaves finely chopped: Offers a fresh herby punch I pick brightly colored leaves and avoid those with dark spots
• Salt and fresh ground black pepper: Brings all the flavors together Always taste and adjust as needed
• Marinara sauce: Choose one with a short ingredients list for a fresher flavor If homemade all the better
• Mozzarella cheese grated: Gives the gooey melt on top I like whole milk mozzarella for the ultimate stretch

Step-by-Step Instructions

Prepare Baking Dish:

Lightly coat a nine by thirteen inch baking dish with oil then pour in about half of the marinara and spread evenly across the bottom This step keeps the shells from sticking and ensures rich flavor in every bite

Boil Pasta Shells:

Fill a large pot with water and bring to a rolling boil Add one tablespoon kosher salt then gently drop in the jumbo pasta shells Cook shells only until about three minutes before al dente as they will finish cooking in the oven Stir occasionally to prevent sticking Drain and rinse gently with cool water to halt cooking Arrange shells so they do not stick together

Mix Filling:

In a large bowl add whipped cottage cheese Parmesan one beaten egg minced garlic fresh parsley and basil plus salt and pepper Stir until fully combined The filling should look cohesive and feel creamy without being runny Taste a little to check seasoning

Fill Shells:

Use a spoon or small cookie scoop to carefully transfer the filling into cooked shells Overfilling can make shells hard to handle so keep each just full enough Place each filled shell snugly into the sauce in your baking dish

Layer and Top:

After all shells are filled pour the remaining marinara over the top covering each shell Sprinkle a generous even layer of grated mozzarella cheese across everything This layer will melt to create that irresistible bubbly finish

Bake:

Transfer baking dish to a preheated three hundred fifty degree oven Bake uncovered for about twenty five minutes or until cheese is molten and sauce is bubbling at the edges Let cool for five minutes before serving so the filling sets and is easier to scoop

Save

Fresh basil really makes the filling sing Every time I use basil picked from my own garden it reminds me of Sunday afternoons in late summer with the windows open and the whole kitchen smelling like an Italian restaurant My sister and I always snuck a piece of cheese before it went into the bowl

Storage Tips

Let stuffed shells cool completely before storing To prevent them from drying out tightly cover your baking dish with foil or move leftovers to an airtight container These keep well in the fridge for about three days For longer storage freeze single portions on a tray then transfer to containers and freeze up to two months Thaw overnight in the fridge and reheat in the oven for best results

Ingredient Substitutions

Swap cottage cheese for all ricotta if you want a more classic texture or use a combination of both If you like a richer filling stir in a handful of chopped spinach or even a few ounces of cream cheese For the sauce try your favorite homemade tomato sauce or one with roasted garlic for extra dimension Gluten free shells can be used without any change to the cooking method

Serving Suggestions

These stuffed shells are hearty enough for a main course but also pair beautifully with a crisp green salad or some roasted vegetables A simple garlic bread on the side is always a hit For gatherings make a big pan plus a fresh caprese salad for a truly crowd pleasing meal

Save

Cultural and Historical Context

Stuffed pasta dishes like these have roots in Italy where they are known as conchiglioni ripieni Families have passed down recipes across generations adapting fillings and sauces as tastes and regions changed The comforting combo of cheese and tomato sauce feels classic for a reason and stuffed shells have become a beloved staple in American home kitchens too

Recipe FAQs

→ What type of cheese works best for stuffed shells?

Ricotta or whipped cottage cheese deliver a smooth, creamy filling. Parmesan adds sharpness, while mozzarella provides a bubbly, gooey topping.

→ Can the filling be prepared ahead of time?

Yes, you can mix the cheese, herbs, and egg filling up to a day in advance and refrigerate until ready to use.

→ How do I prevent the shells from tearing?

Cook the pasta shells until just shy of al dente and rinse with cool water. Handle gently while stuffing to keep them intact.

→ Are fresh herbs necessary for flavor?

While fresh parsley and basil provide vibrant flavor, dried herbs can be used in a pinch—just reduce quantities slightly.

→ Can I add vegetables or protein to the shells?

Yes, spinach, cooked ground meat, or mushrooms can be mixed into the filling for extra nutrition and flavor.