These Stuffed Shells are filled with ricotta, Parmesan, mozzarella, and fresh herbs, then baked in marinara and topped with melted cheese. They cost just $2.06 per serving and are perfect for weeknights or company.
Stuffed Shells have been one of my favorite dinners to serve company for years. They look impressive but can be assembled ahead of time and baked when guests arrive. At just $2.06 per serving, they feed six and make an easy budget friendly Italian dinner.
Why You’ll Love This Recipe!
- Budget Friendly — $12.38 total for a cheesy impressive Italian dinner
- The three-cheese ricotta, parmesan and mozzarella filling is rich and creamy in every single bite
- Assemble up to 8 hours ahead and refrigerate
- No meat needed — the three-cheese filling is hearty enough that nobody misses it
- Perfect for any occasion that needs an impressive Italian meal
After 14 years of developing recipes, I know the best budget Italian dinners look impressive without requiring hours in the kitchen. This one takes less than 20 minutes of active prep which makes it the perfect dish for a busy night!
If you love easy baked pasta recipes like this one you will also love our Lasagna Roll Ups, Baked Ziti Recipe, and Crockpot Stuffed Shells Recipe. They are all budget-friendly, make-ahead friendly, and the kind of hearty cheesy Italian dinners your family will request on repeat all year long.
Ingredients
- Jumbo pasta shells — cook exactly 3 minutes less than package directions and rinse with cold water immediately after draining. Lay flat on a lightly oiled baking sheet to prevent sticking while you prepare the filling. Always cook a few extra — some shells tear during cooking and extras give you backups
- Ricotta cheese — the creamy base of the filling. Always use full fat ricotta for the richest most flavorful result. Low fat ricotta releases more moisture during baking and can make the filling watery
- Shredded mozzarella, divided — half goes into the ricotta filling for cheesy richness throughout and half is sprinkled on top for the melted golden finish. Always shred fresh from a block — pre-shredded contains anti-caking starch that prevents proper melting
- Grated Parmesan — adds a sharp salty depth to the filling that mozzarella alone cannot provide. Always use freshly grated rather than the shelf-stable canister version for the best flavor
- Egg — binds the ricotta filling so it stays firm and cohesive inside the shell during baking rather than running out
- Minced garlic — adds bold savory depth throughout the filling. Fresh or jarred both work equally well
- Fresh parsley, chopped — adds a bright herby freshness to the filling. Dried parsley works as a substitute — use 1 teaspoon dried in place of 1 tablespoon fresh
- Fresh basil, chopped — the most essential Italian herb for stuffed shells. Fresh basil is non-negotiable here — dried basil gives a completely different result. Tear rather than chop for the most vibrant flavor
- Salt and black pepper — always taste the filling before stuffing the shells and adjust — the parmesan adds significant saltiness so season carefully
- Marinara sauce — half goes on the bottom of the pan to prevent sticking and half goes on top before baking. Use a high quality marinara — Rao’s or Newman’s Own give the best result. Homemade marinara is even better if you have it
How to Make Stuffed Shells with Ricotta
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Bring a large pot of salted water to a boil. Place the shells in the water and cook 3 minutes less than the cook time listed on the package (to al dente). Drain the shells and rinse with cold water.
Step 3 – Spray a 9X13 pan with non-stick spray and then spread ½ of the marinara sauce at the bottom of the pan. If you’re concerned that you don’t have enough sauce, you can spread olive oil on the bottom of the pan instead.
Step 4 – In a large bowl, combine the ricotta cheese, ½ cup mozzarella cheese, parmesan cheese, egg, minced garlic, parsley, basil leaves, salt and pepper. Stir to thoroughly combine.
Step 5 – Spoon the ricotta filling into the cooked shells and place the shells in the 9X13 pan on top of the sauce.
Step 6 – Pour the remaining marinara sauce on top of the shells and top with the mozzarella cheese.
Step 7 – Bake uncovered for 20-25 minutes until hot and the cheese is fully melted. Serve immediately while warm and enjoy!
Tips for Success
- Make sure to cook the pasta for 3 minutes less than the cook time listed on the pasta. The pasta will continue to cook in the oven and you don’t want it to be over cooked.
- I recommend using full fat ricotta cheese and mozzarella cheese for this recipe. It’s add the best flavor to this pasta recipe.
- Shred the mozzarella cheese by hand instead of buying the pre-shredded option. The pre-shredded ones are coated in a starch and do not melt as smoothly.
- Use a good quality marinara sauce for this recipe. I love Rao’s or Newman’s Own marinara sauces in this recipe.
- You can assemble these shells up to 8 hours before baking them. If you pre-assemble the shells, store them in the refrigerate, covered until you are ready to bake. Plus add 5-10 more minutes to the bake time to account for the cold ingredients.
Variation Ideas
Now, we absolutely love this recipe as is. However, the ideas are endless for changing things up. Here are a few ideas:
- Add Protein – You can add sausage or ground beef if you want to add meat. Ground turkey is also tasty as well. I would mix the protein (pre-browned) into the cheese mixture before stuffing the shells.
- Change up the Cheese – You can use cottage cheese instead of ricotta if you prefer. Plus instead of topping it with mozzarella cheese, you can top it with asiago or Romano cheese for a different flavor.
- Add in More Veggies – You can mix in your favorite type of veggies in the ricotta cheese mixture. I love adding in ½ cups spinach or kale to the cheese mixture. This is an easy way to add in more vegetables into this simple recipe.
- Change up the Sauce – Just changing up the type of sauce will easily switch up the recipe. You can use different types of marinara sauces or use an Alfredo sauce for a completely different flavor.
- Add Some Spice – If you love spicy foods, you can stir in 1 tsp of red pepper flakes into your marinara sauce before topping the shells with it to give these shells some spice.
What to Serve with stuffed pasta shells?
I love serving this stuffed with a large salad to make a complete meal. Bread is also delicious served with these stuffed shells.
I love this easy homemade garlic bread recipe or this Garlic Bread Cheese Sticks Recipe. The bread is optional but it is perfect to get every last drop of that amazing tomato sauce.
Storage and Freezer Instructions
Make Ahead
- Assemble completely through the sauce and cheese topping up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Remove from the refrigerator 20–30 minutes before baking and add 5–10 extra minutes to the bake time since the dish will be cold
Refrigerator
- Store leftovers in an airtight container for up to 3–4 days. Reheat individual shells in the microwave in 60–90 second intervals — or reheat the entire dish covered with foil at 350°F for 15 minutes until heated through
Freezer — Unbaked
- The best freezer method. Assemble completely through the sauce and cheese topping without baking. Cover tightly with foil and freeze for up to 2–3 months. Bake from frozen covered at 350°F for 45–55 minutes then uncover and bake for 10 more minutes until the cheese is golden and bubbling
Freezer — Baked Leftovers
- Store cooled leftovers in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator and reheat covered with foil at 350°F for 20 minutes
Frequently Asked Questions
Always spread sauce on the bottom of the pan before adding the shells and pour the remaining sauce generously over the top — the sauce creates moisture that keeps every shell perfectly tender during the entire bake time.
Yes — cottage cheese gives a slightly lighter less rich result but works beautifully as a direct substitute. Drain any excess liquid before combining with the other filling ingredients for the best consistency.
The pasta was cooked too long before stuffing — always cook exactly 3 minutes less than the package directions so the shells are firm enough to hold their shape through the filling and baking process.
Yes — brown and drain Italian sausage or ground beef then mix directly into the ricotta filling before stuffing the shells for a heartier meat-filled version.
This recipe fills 24–30 jumbo pasta shells depending on how generously you fill each one and how many fit in your 9×13 baking dish.
More Easy Pasta Dishes
These Stuffed Shells are made with three cheeses, fresh basil, and marinara for just $2.06 per serving. They take less than 20 minutes of active prep and are perfect for making ahead or freezing. If you make them leave a star rating and a comment below — I love hearing whether you served them for a weeknight dinner or a special occasion and whether anyone at your table believed you made them from scratch!
Stuffed Shells recipe
Ingredients
- 24-30 Jumbo Pasta Shells (depending on how many will fit in your pan)
- 15 oz Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese (divided)
- ¾ cup Grated Parmesan Cheese
- 1 Egg
- 2 tsp Minced Garlic
- 1 Tbsp Fresh Parsley chopped
- 9 Fresh Basil Leaves chopped
- ½ tsp Salt
- ½ tsp Pepper
- 28 oz Marinara Sauce
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of generously salted water to a boil. Cook the jumbo pasta shells for 2–3 minutes less than the package directions, until just al dente. Drain and rinse under cool water.
- Spread half of the marinara sauce evenly in the bottom of the prepared baking dish.
- In a medium bowl, combine the ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, egg, garlic, parsley, basil, salt, and pepper.
- Fill each shell with about 2 tablespoons of the cheese mixture. Arrange the shells in a single layer in the baking dish.
- Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake uncovered for 20–25 minutes, until the filling is heated through and the cheese is melted and bubbly.
- If desired, broil for 1–2 minutes for a golden, bubbly top.
- Let the shells rest for 5 minutes before serving. Serve warm with additional Parmesan cheese and fresh parsley or basil, if desired.
Recipe Notes
- Don’t overcook the shells. Cook them just until al dente since they’ll continue cooking in the oven.
- Fill the shells easily. A cookie scoop or piping bag makes filling the shells quick and less messy.
- Use your favorite marinara sauce. A good-quality jarred sauce works great, or use homemade if you have it.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire dish, covered, in a 350°F oven until heated through.
- Freezer Instructions – Assemble the stuffed shells as directed, but do not bake. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time if needed.
- Make Ahead – Assemble the stuffed shells up to 24 hours in advance, cover, and refrigerate until ready to bake.
What about frozen cheese stuffed shells?
I have tried those yet so I’m not sure.
My husband loved this dish, despite having no protein! I will definitely be preparing this again. Thank you for this recipe.
So yummy!! Stuffed shells was a huge hit and requested for next week too!!!