Name: Cheesy Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 20 jumbo shells; 3 cups marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese (divided); ⅓ cup grated parmesan cheese (plus additional for topping, if desired); 4 oz cream cheese (softened); 1 large egg (lightly beaten); 2 Tablespoons fresh parsley (finely chopped) or 2 teaspoons dried parsley; ½ teaspoon dried oregano (optional); ½ teaspoon sea salt; ½ teaspoon ground pepper; 1 large garlic clove (pressed)

There’s something incredibly satisfying about a baked pasta dish loaded with gooey cheese and savory sauce. This Cheesy Stuffed Shells Recipe brings all that comfort to your table with tender pasta shells bursting with creamy, herbed filling and a luscious marinara bath. Trust me, once you try it, you’ll want to make it again and again.

The image shows a white baking dish filled with three layers of stuffed pasta shells. The bottom layer consists of large, yellow pasta shells, partially visible under a thick layer of red tomato sauce with small green herb pieces. The middle layer is a mix of bubbling melted white and slightly browned cheese, with strings of cheese stretching as a spoon lifts a pasta shell. The top layer is more melted cheese with spots of golden brown where it has baked. A silver spoon held by a woman's hand lifts one cheesy pasta shell from the dish. The background has a blurred green plant on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Stuffed Shells Recipe
Top Tip
How to Serve Cheesy Stuffed Shells Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Stuffed Shells Recipe

Why You'll Love This Recipe

I adore this Cheesy Stuffed Shells Recipe because it’s the perfect weeknight comfort food that feels like a special occasion meal. It’s not just about the taste—there’s something so cozy and welcoming about these creamy shells nestled in rich marinara that always brings smiles around my dinner table.

Quick to prepare: With less than 20 minutes of hands-on prep, you’ll have a hearty meal ready in under an hour.
Creamy, cheesy filling: The mix of ricotta, cream cheese, and mozzarella creates a filing that’s unbelievably smooth and satisfying.
Customizable flavors: You can easily tweak the herbs, cheeses, or sauce to suit your family’s favorites or what you have on hand.
Great for leftovers: These reheat beautifully, making them perfect for make-ahead meals or feeding a crowd.

Ingredients & Why They Work

Every ingredient in this Cheesy Stuffed Shells Recipe has a purpose, blending creamy, tangy, and herby notes that marry beautifully. Picking quality cheeses and a flavorful marinara sauce will really elevate the final dish.

Flat lay of a small pile of uncooked jumbo pasta shells arranged neatly, a small white ceramic bowl filled with rich red marinara sauce, a mound of fresh ricotta cheese on a white plate, shredded mozzarella cheese scattered lightly on a separate white plate, a small white bowl containing finely grated parmesan cheese, a wedge of smooth cream cheese resting on a white plate, one whole large brown egg with a clean shell, a few fresh bright green parsley sprigs loosely gathered, a single large garlic clove with its papery skin intact, all items placed with perfect symmetry and balanced spacing on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: These big shells are perfect for stuffing and hold the filling without breaking apart.
Ricotta cheese: It’s the creamy base that brings richness and mild flavor to the filling.
Mozzarella cheese: Added twice—inside the filling and on top—this cheese melts perfectly, making everything gooey and irresistibly stringy.
Parmesan cheese: Adds a salty, nutty punch that brightens the rich cheeses.
Cream cheese: This secret ingredient makes the filling even silkier and adds subtle tang.
Egg: Acts as a binder, keeping your filling from oozing out during baking.
Fresh parsley and oregano: Herbs add freshness and classic Italian flavor—fresh if possible, dried will work too.
Garlic clove: Just one pressed clove packs plenty of aromatic warmth without overpowering the dish.
Marinara sauce: Choose a good quality marinara or homemade if you have it, as it’s the saucy backbone of this recipe.
Salt & pepper: To season and bring all the flavors together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cheesy Stuffed Shells Recipe to keep it fresh and fitting for whatever mood I’m in. Sometimes I toss in sautéed spinach or mushrooms, or swap parsley for basil. Feel free to make it truly yours!

Variation: One of my favorite tweaks is stirring in cooked Italian sausage to the cheese filling for an extra savory punch—makes the dish feel a little heartier.
Vegetarian: This recipe shines on its own but adding roasted veggies like zucchini or bell peppers into the filling turns it into a veggie-packed feast.
Gluten-free: Use gluten-free jumbo shells and double-check your marinara sauce for gluten ingredients.
Milder or bolder: Adjust garlic and herbs to your taste—some like it garlic-forward, others prefer just a hint.

Step-by-Step: How I Make Cheesy Stuffed Shells Recipe

A white baking dish sits on a white marbled surface, filled with bright red tomato sauce as the bottom layer. On top are eight large yellow pasta shells laid out neatly in two rows. The shells are being filled with a white creamy cheese mixture containing green herb bits, visible both inside the shells and in a clear glass bowl to the side. A woman's left hand holds a shell steady while the woman's right hand uses a spoon to scoop and fill the shell with the cheese mixture. A few green parsley leaves rest loosely on the surface around the dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the shells just right

I always boil the jumbo shells just shy of the package instructions—usually one minute less—so they’re tender but still firm enough to hold their shape when stuffed. Drain and spread them out on a baking sheet to cool. This little trick helps prevent soggy shells and keeps them easier to work with.

Step 2: Mix the luscious filling

Combine ricotta, cream cheese, half the mozzarella, parmesan, egg, parsley, garlic, oregano, salt, and pepper in a bowl until smooth. I like to use a spatula to really fold everything evenly without overmixing. It’s important you get a creamy and slightly fluffy texture—that’s what makes the filling irresistible.

Step 3: Assemble the shells in your baking dish

Lightly butter your casserole dish, then spread a thin layer of marinara on the bottom—just enough to keep the shells from sticking and add moisture. Using a spoon, stuff each shell generously with the cheese mixture, then arrange them snugly in the dish.

Step 4: Saucy finishing touches and bake

Cover the shells evenly with the remaining marinara sauce, then top with the leftover mozzarella and a sprinkle of parmesan if you like. Cover with lightly buttered foil to keep moisture in and bake at 350°F (175°C) for 20 minutes. Then, remove the foil and bake an additional 5-10 minutes until bubbly and golden on top. The reveal is always my favorite part—the cheese bubbles up just right, and the aroma fills your kitchen with pure comfort.

Top Tip

Over the years, I’ve found a few tricks that keep my cheesy stuffed shells perfect every time. They help avoid common pitfalls that can leave you with watery sauce or falling-apart shells.

Don’t overcook the pasta: Undercooking the shells by a minute prevents mushiness when baked.
Use cream cheese in the filling: It adds creaminess and keeps the filling silky without extra moisture.
Butter your foil: Lightly buttering the foil keeps it from sticking to the cheese topping during baking.
Let the casserole rest: After baking, let it sit for 5 minutes to let the filling set and flavors meld—makes serving easier.

How to Serve Cheesy Stuffed Shells Recipe

Cheesy Stuffed Shells - Serving Suggestion

Garnishes

I often sprinkle fresh chopped parsley or a little extra parmesan right before serving for a bright, fresh finish. A pinch of red pepper flakes adds a nice subtle heat if you like a bit of kick. Sometimes, a drizzle of good olive oil on top rounds it out beautifully.

Side Dishes

Simple green salads with vinaigrette, garlic bread, or steamed broccoli pair perfectly. I especially love a crisp Caesar salad alongside for contrast—the creamy shells and crisp greens balance out wonderfully.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed shells in individual ramekins or small casserole dishes to give guests their own personal cheesy heaven. You can also sprinkle fresh basil leaves right before serving for a pop of color and flavor that wows.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Just make sure to cool completely before covering to avoid condensation.

Freezing

I’ve had great luck freezing stuffed shells either before or after baking. To freeze before baking, assemble in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. Bake from frozen, adding about 10-15 minutes to baking time.

Reheating

To reheat, cover leftovers with foil and bake at 350°F (175°C) until warmed through—usually about 20 minutes. I’ve found that reheating gently keeps the cheese creamy without drying out the pasta or sauce.

Frequently Asked Questions:

Can I make Cheesy Stuffed Shells Recipe ahead of time?

Absolutely! You can prepare and stuff the shells a day in advance, then keep them refrigerated until ready to bake. Just add extra baking time if baking straight from the fridge.

What cheese can I substitute in this recipe?

Ricotta is traditional, but you can swap it with cottage cheese for a lighter version. For mozzarella, fresh mozzarella can be used instead of shredded for a creamier texture.

Can I add meat to the Cheesy Stuffed Shells Recipe?

Definitely! Cooked Italian sausage, ground beef, or even shredded chicken stirred into the cheese filling adds savory depth and makes the dish more filling.

How do I prevent the stuffed shells from getting watery?

Be sure to undercook the pasta shells by about one minute, and don’t over-moisten your filling ingredients. Also, covering the dish while baking traps steam and keeps everything juicy without becoming soggy.

Final Thoughts

This Cheesy Stuffed Shells Recipe has become one of my go-to comfort meals whenever I want something cozy but impressive without a million steps. It’s hearty, cheesy, and full of love—everything dinner should be. I hope you enjoy making it as much as I do, and that it brings some warm, cheesy joy to your kitchen and family too.