Best Stuffed Shells Recipe – Cheesy, Saucy, and Oven-Baked to Perfection
Classic baked stuffed shells filled with a rich ricotta-mozzarella mixture and layered with marinara sauce. Perfect for family dinners or make-ahead meals.
Ingredients
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20–24 jumbo pasta shells
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15 oz whole milk ricotta cheese
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1½ cups shredded mozzarella cheese (plus extra for topping)
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½ cup grated parmesan cheese
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1 egg
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2 garlic cloves, minced
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1 tsp dried basil
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1 tsp dried parsley
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½ tsp oregano
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Salt and pepper to taste
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3 cups marinara sauce
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Chopped fresh parsley (optional)
Instructions
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Cook shells in salted water until al dente. Rinse and set aside.
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Preheat oven to 375°F.
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In a large bowl, mix ricotta, mozzarella, parmesan, egg, garlic, herbs, salt, and pepper.
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Spread 1 cup marinara in the bottom of a 9×13″ baking dish.
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Fill each shell with cheese mixture and place in the dish.
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Cover with remaining sauce and sprinkle with extra mozzarella and parmesan.
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Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more.
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Rest for 10 minutes before serving. Garnish with parsley.
Notes
Add spinach or cooked sausage to the filling if desired. Freeze unbaked shells for up to 2 months.