Nothing says “home” like a bubbling pan of Easy Stuffed Shells fresh from the oven. As a busy mom who’s constantly juggling soccer practices and homework, this recipe has saved my sanity more times than I can count. It’s the ultimate comfort food—creamy cheese filling nestled in tender pasta shells, smothered in rich marinara, and topped with that irresistible golden mozzarella crust.
What makes these stuffed shells truly special? They’re simple enough for hectic weeknights but fancy-feeling enough for Sunday dinners with the in-laws. My kids go wild for them (even my picky eater!), and the best part? You probably have most ingredients already in your fridge. I’ve been tweaking this recipe since my college days—back when my “gourmet cooking” meant adding extra garlic to boxed mac and cheese. Now it’s our family’s most-requested meal, perfect for potlucks, new parents needing freezer meals, or just those nights when you crave something cozy without the fuss.
Table of Contents
Table of Contents
Why You’ll Love These Easy Stuffed Shells
These Easy Stuffed Shells aren’t just a meal—they’re a cozy hug on a plate. Here’s why they’ll become your new go-to recipe:
- Super Simple: No fancy techniques here—just straightforward steps even beginner cooks can nail.
- Crowd-Pleasing Flavor: Creamy cheese, garlic, and fresh herbs make this dish irresistible for kids and adults alike.
- Family-Friendly: It’s a guaranteed win for picky eaters and perfect for feeding a hungry crowd.
- Versatile: Swap in your favorite cheeses, add spinach, or use a spicy marinara—this recipe adapts to your taste.
- Make-Ahead Magic: Assemble it ahead of time and bake when you’re ready—perfect for busy weeknights.
Trust me, once you try these, you’ll be making them on repeat!
Ingredients for Easy Stuffed Shells
Gathering everything for these stuffed shells is a breeze—I promise! Here’s what you’ll need (and yes, I’ve learned the hard way that measuring matters, so I’ve included all the specifics):
- 12 ounces jumbo pasta shells – the big guys hold all that cheesy goodness without cracking
- 1 tablespoon kosher salt – for boiling the pasta (trust me, it makes all the difference!)
- 30 ounces whipped cottage cheese or ricotta – I’m team cottage cheese for extra creaminess
- 6 ounces Parmesan cheese, grated – none of that pre-shredded stuff, please!
- 1 egg – our binding hero that keeps the filling from oozing out
- 1 to 2 garlic cloves, minced – because everything’s better with garlic
- 1 tablespoon fresh parsley, minced – that little pop of green freshness
- ¾ cup fresh basil leaves, chopped – about 8-10 leaves (smell them first—heaven!)
- ½ teaspoon salt + ½ teaspoon fresh ground pepper – seasoning is everything
- 28 ounces marinara sauce – homemade or your favorite jarred kind
- 8 ounces mozzarella cheese, grated – for that glorious golden top
See? Nothing fancy—just real ingredients that work magic together. Now let’s get cooking!
How to Make Easy Stuffed Shells
Alright, let’s dive into the fun part—making these cheesy wonders! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step so yours turn out perfectly. Don’t worry—it’s way easier than it looks!
Prepping Like a Pro
First things first: preheat that oven to 350°F and grab your trusty 9×13 baking dish. Give it a quick spritz with cooking spray—nobody wants shells stuck to the pan! Pour about half your marinara sauce into the dish and spread it evenly. This creates a saucy bed for your shells to nestle into later.
Cooking the Shells (Without Disaster!)
Now, bring a big pot of water to a rolling boil and add that tablespoon of kosher salt. Here’s my golden rule: cook the shells 3 minutes less than the package says for al dente. Why? They’ll finish cooking in the oven, and overcooked shells turn to mush (learned that the hard way during my “pasta phase” sophomore year). Drain them gently—I use a colander—then rinse with cool water to stop the cooking. Spread them out on a baking sheet so they don’t stick together while you work.
The Magical Cheese Filling
In a large bowl, mix together:
- The whipped cottage cheese (or ricotta—no judgment!)
- Parmesan (freshly grated tastes SO much better)
- Egg (give it a quick beat before adding)
- Minced garlic (I always go for 2 cloves—garlic is life)
- Parsley and basil (rub them between your fingers first to release those oils)
- Salt and pepper
Stir until just combined—don’t overmix or it gets gluey. Taste it! Want more basil? Add it. Need more salt? Go for it.
Stuffing Without Stress
Here’s my favorite trick: use a small cookie scoop or teaspoon to fill each shell. Much cleaner than trying to spoon it in! Place each stuffed shell snugly in your sauced baking dish—they can cozy up close together.
The Grand Finale
Pour the remaining marinara over the top—I like to leave some shell edges peeking out for that rustic look—then blanket everything with shredded mozzarella. Bake for 25 minutes until bubbly and golden. If your cheese isn’t browned enough, broil for the last 1-2 minutes (but watch closely—it burns fast!). Let it sit for 5 minutes before serving—I know it’s hard to wait, but this keeps the filling from oozing everywhere.
See? Even on my most chaotic days, I can pull this together. Now go grab that spatula—your cheesy masterpiece awaits!
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45-Minute Easy Stuffed Shells: Creamy Comfort in Every Bite
Easy stuffed shells are a comforting and family-friendly dish filled with a creamy cheese mixture and topped with marinara sauce and mozzarella.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 12 ounces jumbo pasta shells
- 1 tablespoon kosher salt
- 30 ounces whipped cottage cheese or ricotta cheese
- 6 ounces Parmesan cheese, grated
- 1 egg
- 1 to 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 28 ounces marinara sauce
- 8 ounces mozzarella cheese, grated
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook until 3 minutes shy of al dente – according to the package directions.
- Drain pasta shells and rinse with cool water. Set aside.
- In a large bowl, combine whipped cottage cheese, Parmesan cheese, egg, garlic, parsley, basil, salt, and pepper.
- Spoon mixture into shells and place them in the baking dish, nestling them in the sauce.
- Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
- Bake for 25 minutes or until hot and bubbly. Serve immediately.
Notes
- Use whipped cottage cheese for a smoother texture.
- Fresh basil adds the best flavor, but dried basil can be substituted in a pinch.
- For extra richness, mix in a little shredded mozzarella with the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Tips for Perfect Easy Stuffed Shells
After making these stuffed shells more times than I can count, here are my secret weapons for getting them just right every single time:
- Whipped cottage cheese is your friend – It blends smoother than ricotta and makes the filling extra creamy (but ricotta works if that’s what you’ve got!).
- Fresh basil makes all the difference – That bright, peppery flavor can’t be matched by dried. Tear it with your hands right before adding to preserve the oils.
- Sneak in some shredded mozzarella – I often mix a handful into the filling for extra gooey pockets of cheesiness.
- Don’t overstuff! About 1 tablespoon of filling per shell keeps them from bursting open during baking.
- Cool the shells slightly before stuffing – Warm shells are way more likely to tear when you handle them.
Follow these little tricks and you’ll have restaurant-quality stuffed shells with half the effort!
Ingredient Notes and Substitutions
Let’s be real—sometimes you’re missing an ingredient or just want to switch things up. Here’s my cheat sheet for making these Easy Stuffed Shells work with what you’ve got:
- Cottage cheese vs ricotta: I prefer whipped cottage cheese for its smooth texture, but classic ricotta works beautifully too. If using regular cottage cheese, blend it briefly for creaminess.
- Fresh basil substitute: In a pinch, use 1 tablespoon dried basil (though fresh really is best!). Add it to the cheese mixture 10 minutes early to let the flavors bloom.
- Parmesan alternatives: Romano or Asiago cheese can stand in, but reduce salt slightly since they’re saltier than Parmesan.
- No jumbo shells? Use manicotti tubes or even cannelloni—just adjust baking time by 5-10 minutes.
The beauty of this recipe? It’s flexible—make it yours with whatever makes your tastebuds happy!
Serving Suggestions for Easy Stuffed Shells
These stuffed shells deserve the perfect sidekicks! My family loves them with warm, buttery garlic bread for soaking up every last bit of sauce. For something lighter, toss together a crisp green salad with balsamic dressing—the tang cuts through the richness perfectly. And on date night? Don’t forget that glass of Chianti!
Storage and Reheating Instructions
Leftovers? Lucky you! These Easy Stuffed Shells keep beautifully. Just pop them in an airtight container—they’ll stay fresh in the fridge for up to 3 days. To reheat, I love the oven (350°F for about 10 minutes) to get that cheese melty again. The microwave works in a pinch, but the oven keeps the texture perfect!
Nutritional Information for Easy Stuffed Shells
Here’s the scoop on what’s in each serving of these cheesy wonders: 450 calories, 18g fat (9g saturated), 25g protein, and 45g carbs. You’ll also get 4g of fiber and 8g of sugar, along with 900mg of sodium. Keep in mind, these numbers can vary slightly depending on the brands of ingredients you use—especially the cheeses and marinara. But hey, when it tastes this good, who’s counting?
Frequently Asked Questions About Easy Stuffed Shells
Got questions about these Easy Stuffed Shells? I’ve got answers! Here are some of the most common ones I hear from friends and readers:
- Can I use ricotta instead of cottage cheese? Absolutely! Ricotta works just as well—just make sure it’s whole milk for the creamiest texture. My personal favorite is whipped cottage cheese because it blends smoother, but it’s totally up to you.
- Can I freeze stuffed shells? Yes, and it’s a lifesaver for busy nights! Assemble the dish as usual, but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready to eat, bake straight from frozen, adding 15-20 extra minutes.
- How do I prevent shells from cracking? Cook them 3 minutes shy of al dente and rinse with cool water immediately after draining. Also, handle them gently when stuffing—don’t overfill!
- What if I don’t have fresh basil? No worries! Use 1 tablespoon dried basil instead. Just add it to the cheese mixture a little early to let the flavors develop.
- Can I add meat to the filling? Of course! Cooked Italian sausage or ground beef makes a hearty addition. Just mix it into the cheese filling before stuffing the shells.
Still have questions? Drop them in the comments—I’m here to help!
Share Your Thoughts on Easy Stuffed Shells
Did you make these Easy Stuffed Shells? I’d love to hear how they turned out! Drop me a comment below—tell me about your cheesy creations, any fun twists you tried, or how many helpings your family devoured. Don’t forget to rate the recipe if you loved it as much as we do! Happy cooking! Follow us on Facebook for more delicious recipes!
