Stuffed Shells Recipe
My recipe features simple, comforting, baked stuffed shells. The best results come from the filling and homemade marinara sauce. The whole dish will take about 45 minutes and I have lots of important tips, storage, and freezing options.
Lyuba’s Recipe Highlights
This stuffed shells recipe is the epitome of comfort food and has been beloved by readers and family for many years and I believe that’s because it’s simple enough but also holds so much comfort and beautiful flavor:
- I use simple ingredients but I’ve learned which ones to buy and how to manipulate them to make the best flavor and texture. I made sure highlight those in the ingredient notes.
- While, I highly recommend to make your own pasta sauce, I totally understand not having the time to do it. Luckily, tomato sauce keeps very well in the refrigerator for a few days and in the freezer for even longer. I made sure to share made ahead, freezing, and more tips on that below!
- It’s an easy recipe that even a rookie home cook could have an easy time following it.
Recipe Ingredient Notes and Substitutions
This is a very straight forward recipe, most ingredients you may already have in the pantry. I want to highlight the important ingredients and offer some substitution options:
- Pasta – make sure to get jumbo shells that are meant for stuffing. Get a package that’s about 10-12 oz so that you have a few extras to cook in case some break during cooking.
- The Filling: use whole milk ricotta and whole milk shredded mozzarella cheese. Using whole milk cheese will give you a rich and creamy filling. You can also add more flavor by adding cheeses like Asiago, Romano, or Fontina. Dried oregano and fresh basil and fresh parsley will create a great aroma and flavor. If you have to, you can also use all dried herbs just half the amount.
- Pasta Sauce – of course, it’s always best to use homemade marinara sauce, but you can also use your favorite store-bought one. After testing many sauces, I like La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce. For a more budget friendly option, Whole Foods has a pretty good sauce, 365 Organic Marinara.
Tips for the Best Stuffed Shells
- If available, cook a few extra pasta shells because some will tear during the cooking and stuffing process. If you have some leftover, you can nestle them in the sauce as well, why not have a few more pasta bites.
- You can divide the shells among two smaller baking pans and cook both or cook one and freeze the other half.
- Feel free to double the recipe and it will be totally okay to use the whole 32 oz. ricotta container, a couple extra ounces of ricotta won’t hurt.
How To Make Stuffed Shells: Step-by Step and Tips
- Cook your pasta shells in a pot of salted water until they are al dente (slightly undercooked). You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain and set aside to cool down enough to be handled.
- PRO TIP: this recipe makes about 18 stuffed pasta shells but cook 3-4 extra shells just in case some rip and break apart. (And you can always throw in the broken ones into the sauce and just eat it as pasta.)
- While pasta is cooking, mix your filling until all ingredients are evenly incorporated throughout. This is a great time saver, to work on different elements at the same time.
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly. The reason I recommend using a baking pan (not a cast iron skillet) is because of the acidic tomato sauce. If your skillet is not property and well seasoned, the acid will eat away at the metal leaching it into the food.
- Fill each shell with about 2 tablespoons of ricotta filling and place it in the sauce, in the pan. PRO TIP: Make sure to place stuffed shells in the pan seam up.
- Sprinkle some Mozzarella cheese, oregano, and parsley on top before baking! The more cheese, the better, I always say! Bake for 20-25 minutes, until the sauce is bubbling and the cheese on top is melted and just beginning to turn golden brown at the edges.
Make Ahead Instructions
You’ll be happy to know that I’ve tested this recipe extensively because I, myself, like to make them ahead of time. This is how I do it in my kitchen:
- Prepare the stuffed shells per recipe but do not bake. Cover the baking dish air-tight and refrigerate for a day or so.
- I wouldn’t recommend making stuffed shells any more than 1 day ahead.
- When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.
Storing, Freezing, and Reheating Instructions
I shared this recipe originally over 6 years ago and one of the most common questions I’ve gotten have to do with freezing them. I want to break down the best ways of storing and warm it up, in addition to freezing:
- Storing: You can store the shells in the same baking dish. Cool it to room temperature, cover air-tight and refrigerate for about 3-4 days.
- To reheat: reheat individual portions in the microwave or reheat it in the oven at 350°F, in a baking dish, covered with aluminum foil, until heated through.
Expert Tip: if you are planning on freezing stuffed shells, prepare them right in the aluminum foil baking dish. This will make it easy to cover and freeze, and then bake.
- To freeze stuffed shells with sauce: Use aluminum foil baking dish to prepare the shells up to the step of baking. Wrap it air-tight with plastic food wrap and foil and freeze. Stuffed shells can be frozen for 3-5 months.
- To bake frozen stuffed shells: you can either bake them frozen or let them thaw in the refrigerator for up to 24 hours. If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes in foil and then 10 minutes without foil.
Variations
Meats: A way to add some meat is to mix in about 1/2 lb. of cooked seasoned ground beef, crumbled Italian sausage, chopped rotisserie chicken, or another leftover chicken right into the filling. To make it extra meaty, try to combine Bolognese sauce with some homemade marinara sauce.
Spinach and Vegetables: You can sauté some onions and spinach, drain well, and mix it into the filling. You can also sauté any combination of veggies like onions, carrots, bell peppers, and mushrooms, drain them after sautéing and mix it into the filling.
Recipe FAQs
Can I use cottage cheese instead of ricotta?
- Yes, you can actually substitute cottage cheese instead of ricotta for more protein in the dish but with some adjustments. Remember that cottage cheese has a lot more moisture, so try to drain off as much liquid as you can. The texture is also different so use small-curd cottage cheese and if you really want to get the texture closer to ricotta, pulse it in a blender.
How do I prevent the shells from tearing?
- Best way to do that is to cook the shells just until al dente so they remain firm. It’s also helpful to cook a few extra shells just in case some break. (And they will! Many crack in a box.)
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Stuffed Shells Recipe
Ingredients
- 3 cup marinara sauce
Pasta:
- 8 oz jumbo shells 18 shells but throw in a few extras
- salt
- fresh cracked black pepper
- 1 tsp garlic powder
Ricotta filling:
- 15 oz whole milk ricotta cheese
- 8 oz shredded Mozzarella cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 egg
- 1 tbsp minced parsley fresh or dry
- 1 tbsp minced basil fresh or dry
- 1 tsp dry oregano
- 3 garlic cloves pressed
- salt
- fresh cracked black pepper
Topping:
- 1/2-1 cup shredded Mozzarella cheese
- 1/2 tsp dry oregano
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
Pasta:
- TIP: salt pasta cooking water well to infuse it with more flavor.TIP: this recipe makes about 18 stuffed shells but cook a few extra shells just in case some rip and break apart. (And they will!)
- Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.
- Once cooked, strain, and set aside to cool down enough to be handled.
Ricotta filling:
- While pasta is cooking, mix the filling.
- Combine ricotta cheese, egg, herbs, pressed garlic, parmesan cheese, mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Remember, some of the mozzarella will be for topping.)
Baking:
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
- Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan.
- TIP: make sure to place the stuffed shells in the baking dish seam up and keep them straight to prevent the filling from leaking out.
- Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes until cheese is melted and edges are bubbling.
Video
Notes
- Make Ahead: Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight with a fitted lid of a plastic wrap. Make sure it’s covered air-tight and refrigerate for a day or so. (I wouldn’t recommend making stuffed shells any more than 1 day ahead.) When ready, take the dish out of the refrigerator and take off the covering. Let it sit on the counter while the oven preheats and sprinkle mozzarella cheese and herbs on top. Bake for 25-30 minutes.
- Storing: You can store baked shells right in the same baking dish just make sure to cool it to room temperature before refrigerating! (Or, you can transfer them into an air-tight food storage container.) Cover the leftover dish air-tight and refrigerate. Properly stored, they should last 3-4 days.
- Reheating: you can reheat individual portions in the microwave, just make sure not to overheat it. It’s best to reheat in 30-40 second increments just until heated through. You can also reheat in the oven at 350°F. Transfer the shells into a baking dish, cover with aluminum foil and reheat just until heather through.
- Freezing: To freeze, assemble the shells in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 350°F for 60-70 minutes or until heated through.
Nutrition
Some Italian Pasta Recipes To Try
Originally published on Will Cook For Smiles on February 19, 2019.
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
First time making stuffed shells, everyone said they were hands down the best they’ve ever had!
That’s incredible! what an awesome compliment! I’m so glad everyone loved them ❤️
Delicious. I did find the pressed raw garlic to be a tad strong. Next time I might just use all garlic powder or sauté the garlic for a few seconds before putting it in the mixture. But overall, this was great!
Thanks for trying the recipe! Totally understand about the garlic — sautéing it or swapping in garlic powder is a great way to tone it down. So happy you still liked it overall!
Great recipe!
I’m so glad you liked it!!
I add some ground beef and ground sausage to my filling. I make these for Christmas dinner now.
That is perfect! I love that idea for a Christmas dinner
Looks great but can’t figure out where the garlic powder comes in. Season the water with it?
You’ll add the garlic powder in ricotto filling step two, when you’re mixing up the ricotta filling with the other seasonings.
Best recipe ever for stuffed shells! Added Italian sausage to Marinara as other reviewer.
I asm so glad you liked the recipe!
The stuff shell recipe was very good. I live in Panama and limited In types of pasta I can use. I used cannelloni pasta and they were delicious. I will definitely make this again.
I’m so glad you enjoyed the stuffed shells! Cannelloni is a great substitute to get creative with what you have. Thanks for trying the recipe all the way from Panama!
Overall, I think this recipe is good, though I have made a few tweaks to it. I use mozzarella and Italian cheese blend instead of just Parmesan. I also cover the noodles with a layer of sauce after I put them in the pan, and then I layer a layer of the mozzarella and Italian cheese mix over top of that.
Thanks so much for the feedback! I love hearing how others make a recipe their own your tweaks sound absolutely delicious, especially with that cheesy combo!
Made this again, this time without meat. Even better- meat seems to dry it out a little. Put some sauce on top of shells- keeps them from getting crunchy.
I am so glad you likedit, Jolene!
this worked so well I made it a tradtion in my family around Christmas We made it. Thank u so much
I am so glad you liked it, Ava!
Thanks for sharing this recipe- my family all enjoyed it (no leftovers)
I am so happy to hear that, Sam!
⭐️⭐️⭐️⭐️⭐️
i love your recipes! I made the stuffed shells and they were devine… I am making the manicotti now, and will bake it tomorrow…. thanks for including make ahead tips. I like recipes that call for basic stock pantry items and turn out really good…. homemade food at its best!
Thank you so much for your kind words! I love to hear you enjoyed the stuffed shells, and I hope the manicotti turns out just as delicious. I’m all about using pantry staples to create comforting, homemade meals, so it means a lot to know that’s something you appreciate, too. Happy cooking, and thanks again for your support! 😊
Looks absolutely wonderful and I am going to make some today! can’t wait to try them!
I hope you liked them! 🙂
This was great! I ended up making meat sauce by adding some ground Italian sausage to my marinara instead of plain marinara to get some extra protein in for my toddler, but followed everything else closely. Super tasty and toddler approved! Next time I may even sneak in a little spinach into the ricotta for a hidden veggie.
I’m so glad you and your little one enjoyed the stuffed shells! Adding ground Italian sausage to the marinara sounds delicious. Sneaking spinach into the ricotta is a fantastic idea—I love a good hidden veggie moment! Thank you for sharing your tweaks, and I’m so happy this recipe got the toddler seal of approval. 😊
Perfect for football game food. Very tasty
So glad to hear you enjoyed them!
I have been using your recipie for years! Always a family favorite. Comes out great everytime.
I am so happy to hear that! Thanks for taking the time to stop by and tell me! 🙂
Sooo good! This was a quick and easy weekday dinner to make. Will be making again and again!!
Sooo doggone good! These were completely devoured in one meal. Will make these again!
Loved these! The whole family enjoyed! Easy and the best stuffed shells recipe! I love how uncomplicated your recipes are!
I’m going to try these with my little 4-year-old grandson helping me stuff the shells. I want to add some cooked Italian-flavored turkey sausage to the stuffing, so will probably cut down a bit on the ricotta. I’m excited to make this with him.
That sounds really yummy! Let me know how you like it!
Love this dish- have made several times. I always add a little ground meat in the stuffing mixture- husband has to always have meat of some sort. Thanks for a great recipe!
That sounds good! I am glad you liked them!
Hey Judy, I made this tonight, but instead of ricotta I used cream cheese, instead of shells I used elbow macaroni, and instead of the marinara I used ragu cheese sauce.
For some reason it didn’t turn out like the picture and I’m at a loss. Was it the okra that maybe ruined it?
That being said, I love those comments who don’t use remotely close to the recipe but complain about a subpar dish.
I made it tonight, used all of the above minus the parsley due to allergens and it turned out great. Next time I’d suggest making the mixture a few hours before and letting it “marinate”, it would be a great addition.
Amazing comment 🙂
Hmmm sounds like you made a totally different recipe 🙂
Loved this! I used raos marinara and Italian sausage with onions as well…. I did add 1/2 t of onion powder to ricotta mix bc I think onion powder needs to be in everything. Cheese was block then shredded… both mozz and parm! So good! Used fresh parsley but dried basil. Great recipe
Thanks, Carrie! So glad you liked it!
I added mild Italian Sausage and used cottage cheese instead of ricotta. I added a 1/2 C of chive cream cheese and finely cut up broccoli . I used Bertolli marinara and it is super good. Turned out so delicious. My Italian husband loved it.
Yum! Glad you liked it!
I just made this tonight and it was great!! Made a little extra to freeze some and I can’t wait to have it again! Didn’t have marinera exactly but had jarred pasta sauce.
Was wondering if anyone had put meat on. Top? I was thinking of cooking Italian sausage and putting on top before the cheese. Thoughts?
I haven’t personally but that sounds super good to me! 🙂
Hi Judy. I am actually making this right now. I put meatballs in between my shells while they are baking. So far everything looks perfect. I had made stuffed manicotti and put meatballs in the pan while cooking in the past and it came out perfectly fine.
Mmm yum! Good idea!
I love them even with the high Sodium snd fat, I will make them and adjust my Sodium intake for the rest of the day
Use frozen cheese stuffed shells?
Hi Elena,
I didn’t use frozen ones these are homemade if you go up to the recipe card I go over how to make them.
Can you frozen cheese stuffed shells?
Yes, you can freeze these shells. If you scroll up into the post I go over the best way to freeze them.
I do . I freeze them completely oven ready in a glass or ceramic baking dish. Cover well with plastic and then foil before freezing.
Bake as described when ready to eat.
This is my favorite recipe ever! Though I did tweak it a bit-I use Italian seasoning instead of the other spices and minced garlic instead of garlic cloves. I also add a cup of shredded Italian cheese blend to the mixture and increase the parmesan to 1 cup. I cover the shells with sauce and plop a teaspoon of the cheese mix on top of each shell. I don’t bake it with the shredded cheese mix (I like all 3 cheeses mixed together) I add that after it has baked and then I broil it until the cheese melts.
Glad you liked it, Heather!
Do you cover dish when baking
Excellent, however, i do not boil my noodles. I fill them while they are hard, place in the pan and sauce, cover with foil, let bake an hour, uncover and top with mozzarella, bake uncovered 5-10 more. Cooked perfectly..oven is 375..my Italian friend taught me this, she does it with manicotti as well..
I got recipe going to try it tom. Everything it takes gotta be delicious. Thanks for recipe I’m sure my family will love it. The picture had me at first site
This is my go to stuffed shells recipe, a perfect balance of everything!
So glad you like it, Gemma!
I made these tonight! They were delicious. My picture looks same. The whole family loved them. They ate them all! Thank you!!!!!!!!!!
I am so glad your whole family loved it!
Can you make the shells ahead of time and freeze them?
Hi Dawn,
Yes, you can. If you scroll up and look in the post I go over exactly how to freeze them for the best results.
Made this for dinner tonight. It came out great! We loved it. Will have to try some more of your recipes!
Thank you! I hope you enjoy some of my other recipes just as much! 🙂
Can the sauce be put on top?
I always put sauce over the top of mine and then put the cheese on top of that.
i was wondering the same thing… good question.
I made this tonight for dinner. Only changed up the mozzarella for cheddar because that’s what I had on hand. So good! And quick to make!
Glad you liked it, Jessica!
Do you cover the pan with foil?
My husband is a meat eater. He has to have a meat for every meal. I added some ground Italian sausage to this recipe. It was amazing.
My husband dislikes pasta. I want to make individual lunches for myself. How well do these freeze?
Yes, you can freeze these and they heat up very well. I go into more details above in the post on how to freeze and recook them if you want to take a look. 🙂
Best recipe I have ever used. My dinner guests loved the stuffed shells. i researched the best brand of ricotta cheese to use. I used calabro riicotta cheese. It is the creamiest – not gritty whatsoever.
Thanks for that info it is very helpful and I am glad you like the recipe! 🙂
I’m assuming 1 egg is added, I do not see it in the ingredients tho, can you clarify for me please!
Yes, it is one egg. All the ingredients are listed in the recipe card, the egg is listed under the Ricotta filling. Let me know if you can’t see the recipe card.
We sometimes order stuffed shells when we go out to a local restaurant. So when I saw this recipe on pinterest thought I would give it a try, Really easy to make.In . In fact, it’s in the oven right now. My husband is not a big fan of ricotta cheese, but loves pasta dishes.. Let’s see how he likes it. 🙂
I hope he liked it, Phyllis!
The marinara sauce was easy and very good. I added mushrooms to the marinara sauce. The whole dish was amazing and I will be making it again.
Glad you liked it, Carole!
TIP: Assemble empty shells in pan. Put cheese stuffing in gallon bag. Cut corner off and pipe it into shells. Less breakage and cleaner.
Good idea! Thanks for the tip, Lindsey.
Yum! I have had this recipe saved and use it frequently to satisfy my family of toddlers and hubby (my kids literally request stuffed shells often). They literally lick their plates EVERY-SINGLE-TIME! I add a cooked bag of frozen spinach to the ricotta mixture. Thank you so much for your delish recipe! Definitely going to be trying more of your recipes 😋
So glad you like it, Brandi! I do sometimes add spinach as well 🙂
This was a very good recipe!
Thanks! I am so glad you liked it!
Can I assemble this and keep it refrigerated the day before serving it and, if so, how much extra cooking time does it need?
Absolutely! Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate.
When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.
This was a great recipe for a traditional dish. So much flavor!
Thanks!
This dish was awesome!! I have a tough time coming up with new meatless meals during Lent and this was perfect! I will say I cheated and used Rao’s so this dish came together in no time. Thank you for sharing! This is a keeper ☺️
I am glad you liked it! Thanks for stopping by to let me know! 🙂
Amazing and my family loved it!!!
Thanks, Julia! So glad everyone liked it!
Oh my gosh! Made this tonight for dinner. My husband and he said it was very nice. I used his homemade gravy & diced up some of his homemade meatballs. Delish! The ricotta came from the Amish cheese house in our community. So much better than store bought. Thanks for sharing!
Yum! I am so glad you liked the recipe, Kathy!
I can’t find jumbo shells so I think I’ll get some lasagna noodles and put some stuffing on one end roll it up. Necessity is the mother of invention!
I think that would be really good! 🙂
Is there anything that can be used instead of ricotta? My dad’s not a fan of ricotta and I want to make this as a surprise for him
If your dad doesn’t like ricotta I would go with different ones because no other cheese tastes the same taste the same with the texture. But you can look at my other stuff shells recipe I will list them under this comment or you can message me on Facebook and we can come up with some ideas for fillings.
Cheesy Pesto Chicken Stuffed Shells
https://gesundheitsreport2.org/cheesy-pesto-chicken-stuffed-shells/%3C/a%3E%3C/p%3E
Seafood Alfredo Stuffed Shells
https://gesundheitsreport2.org/seafood-alfredo-stuffed-shells/%3C/a%3E%3C/p%3E
You can use cottage cheese or tofu! I have used tofu many times to stretch my ricotta filling! The tofu takes on the flavor of whatever it is mixed with!! Cottage cheese, use the smaller curds!!
My husband doesn’t care for ricotta either. I substitute with small curd cottage cheese. Works essentially the same (though I sometimes use half cottage and half ricotta cheese). I prefer ricotta, too, but if it’s for dad as a surprise then cottage cheese it is!
I am glad you like the recipe and are able to make everyone in the family happy. 😉
Do you cover the pan with foil when baking?
We like this recipe a lot! It’s super easy and kid approved. We’ve made it 3 or 4 times and it’s just a good easy staple!
I’m making this for the first time and very excited! Do you cover with foil when baking?
Hi Debbie, I don’t cover it while baking. I hope you enjoy it!
Sorry if this question has already been asked but how would you recommend I incorporate ground beef into this? Mix it with the marainara maybe? My family likes a meaty pasta! 🙂 I can’t wait to try this!
How you incorporate it is up to you just make sure you cook the beef first, if you want you can cook it in a little marina and layer it in the shells or mix it into the marina.
Hi, I just made your filling, it tatse absolutely delicious! It’s in the oven now and can’t wait to eat a few!!! I do plan on freezing them individually without sauce so I can have a couple for dinner whenever I want.
My big question is where do you get the huge Shells at? I just got 2 boxes of jumbo Shells and thought that was what I would receive, but these are actually small compared to the size I’m wanting??? If you or anyone else can tell me where to find them I would appreciate it. Also, do you have a good marinara sauce for this recipe? I’ve been wanting these for years, I used to get them from a warehouse store but they quit selling them I just now thought about trying to make them myself and I found your great recipe!!!!
Thank you for you help,
Bobbi
Hi Bobbie,
You can usually get them at any grocery store. They are with the other boxed pasta and usually towards the top of the shelf with the lasagna sheets. Make sure you get the ones that say “jumbo shells” on the box.
Hi would this taste as well with basil and rosemary? I’m out of oregano….
I’ll reply to my own message lol…I ended up using basil partly and Italian seasoning since it smelled more like oregano! Worked fine lol sorry it was such a dumb question!
No question is a dumb question here! I am glad you figured it out and it worked well! 🙂
My family loves this a lot
I love hearing that, Shannon! I am so glad you like them!
had to freeze this recipe…put it all together and sealed with plastic wrap twice as advised..then foiled top…thawed them when ready to use…shells appear hard…not soft as they should be…not certain I would freeze then ever again.
Yes, cold they will still be a little hard but heating them back up should soften the shells.
This recipe makes for some.delicious stuffed shells. I put a little sauce on top of each shell before i topped it with the shredded cheese. But my family loves alot of sauce.It came out amazing! Thank you for this recipe!
I am so glad you liked it, Jessica!
Loved this recipe! I made my sauce from scratch and that, along with the delicious filling made for a great dinner. This made a whole pan of shells so we will definitely have leftovers! Reccomended!
Thank you, Kylie! I am so glad you liked it!
This was my first time ever cooking this it was great thank you .
your so welcome, Renea! Glad you liked it!
So yummy!!! And was really easy to make, especially for someone like me who can’t cook to save their own life
I am so glad you liked it! Being a good cook just takes practice! 😉
If making them the day before serving, should they be baked and stored or simply put together, stored and baked on day your serving them?
Hi Judie,
Stuffed shells can be prepped ahead of time and refrigerated. Cook jumbo shells and stuff each shell with the ricotta filling. Place them in an air-tight container or in a baking dish that can be covered with plastic wrap. Make sure it’s covered tight and refrigerate for a day or so. I wouldn’t recommend making stuffed shells any more than a day ahead. When ready, nestle shells in marinara sauce, in a baking dish, and sprinkle Mozzarella cheese and herbs on top. Bake for 25-30 minutes.
Delicious recipe! My entire family (hubby, 1yr old, 2 yr old and 7 yr old) all LOVED it! Only thing I did differently was add some unthawed chopped spinach to the ricotta mix. Thank you for his recipe! It has been requested to be on our menu regularly from now on 😄
Awesome! So glad you liked it!
Hubby really liked it! Usually buy frozen but was not available and this tastes better, fresher! Thank you!
I love hearing that! I am so glad you liked them! Thanks for stopping by to let me know! 🙂
Absolutely delicious. I had a 32 oz container of ricotta cheese that needed to be used soon, so I made this recipe. Turned out perfect, but it makes way too much for just me and my mom when doubled like this. What is your recommendation for freezing the leftover stuffed shells when they’re already completely cooked?
I am glad you liked them! I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight. Stuffed shells can be frozen for 3-5 months. To bake frozen stuffed shells, you can either bake them frozen or let them thaw in the refrigerator overnight or up to 12 hours. If you are going to bake shells frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 60 minutes. Take off the foil and bake for another 10 minutes or so.
Baking them after they’re already fully baked won’t have any negative effects? I’m new to cooking, so my reheating strategy had usually been the microwave lol
This recipe was wonderful! The only change I made was that I used two eggs instead of one. Seasonings were perfect. My family loved it.
Thanks, Dawn! Glad you liked it!
Can you use Alfredo sauce instead of marinara sauce?
Hi Tammy, absolutely!
Absolutely FANTASTIC!
**chef’s kiss**
Awe, Thank you, Lauren!
Loved this recipe!
Awesome! I am so glad!
LOVED THIS RECIPE . WENT OVER GREAT. WAS A BIG HIT. LOVED THE FLAVOR . EASY TO FIX FOR A GREAT DINNER. GIVE IT A 10 RATING
Thank you, Connie! I am so glad you liked it! 🙂
Hi, you said they’ll last 3-5 days in the fridge but then you also said not to make them more than 1 day in advance. Do you mean not to make them more than a day in advance without baking? Looking into making these on Sunday to meal prep for the week. How would we reheat if I bake them on Sunday? In the microwave or oven? Thank you!
So easy, so good- new favorite!
Thank you, Sharon! I am so glad you enjoyed them!
Love this. Perfect for my vegetarian daughter but I don’t feel like I’m going without anything.
I am glad you liked it, Jaclyn!
I have a question how much salt and pepper should I use? It doesn’t say
Absolute deliciousness!!! Easy to put together & everyone in my family LOVED it!
Thank you, Amanda!
Hi, Daniel! I am so sorry, I am just seeing this but it was to taste. I hope it turned out okay. Next time you have an urgent message please message me on fb so I will get an alert and no to reply right away. https://www.facebook.com/willcookforsmiles/
Hello…..
Urgent request!
Making this recipe now for a party at 6 PM…..
I understand everything except the quantities for salt and pepper or is this just a personal “Season to Taste” recommendation.
Please advise as soon as you can.
Thanks,
D/D
We tried these last night. They were delicious. I’m sure we will repeat this recipe again in the near future. Thank you for sharing.
Hi, Melissa! I’m so glad you liked it! 🙂
I recommend doubling the marinara sauce, use the second jar to top the shells once stuffed. I also added a cup of browned Italian sauce but would recommend a cup and a half. I would also recommend getting more mozzarella and parmesan cheese so that you have enough to put a nice layer on top of the extra sauce.
These were phenomenal. I made these for quests that ranged in age from 10 to 50 years old and EVERYONE loved these. I will definelty make these again. Thank you so much for sharing. The only adjustment I made was I only did one teaspoon of already minced garlic.
Hi, Anka! Thank you for sharing this kind comment! I am so glad you liked them! 🙂
Thank you…so easy and delicious!
Love these stuffed shells… even the pickiest of eaters in the family LOVE THESE and that is no easy task!!! I especially love how easy and quick they are to make, yet so hearty and filling!!!
Thanks, LaDe! I am so happy you and your family like them 🙂
Very easy and delicious. You can add or take away ingredients to make it your own. Quick weeknight dinner.
Hi, Melissa! I am so glad you liked them! Your right it’s really easy to make them your own! 🙂
My hubby and I love them!
I am so happy you both like them! 🙂
This was my first time making Stuffed Shells and I added spinach and used jared sauce but it was amazing!! Husband and kids approved. Thank you for sharing!
Hi, I want to make stuffed shells using. Do you have a recipe, for example, Stuffed Italian Shells?
Thanks!
Hi, Delores! I’m sorry, don’t have any Italian stuffed shells at this time. But I do have a bunch of other shell recipes here are the links if you would like to make one of them.
https://gesundheitsreport2.org/cheesy-pesto-chicken-stuffed-shells/%3C/a%3E%3C/p%3E
https://gesundheitsreport2.org/seafood-alfredo-stuffed-shells/%3C/a%3E%3C/p%3E
https://gesundheitsreport2.org/article-2-in-inspired-by-family/%3C/a%3E%3C/p%3E
This is my first time making stuff shells and I really love them and so does my family.
I’ve been making stuffed shells for decades from my Italian mother-in-law’s recipe. Tried yours and was wowed. Lighter and tastier. Thanks
Awe, thanks Kathy! I’m so glad you enjoyed them! 🙂
I’d love to make these with shredded chicken and cheese. I’m going to use an alfredo/marinara sauce.
Hi, Donna! That sounds really good! You can check out my Alfredo sauce recipe it’s easy and so yummy! Here is the link!
https://gesundheitsreport2.org/classic-alfredo-sauce/%3C/a%3E%3C/p%3E
I’m making these for the 2nd time ! I add spinach to the mix and I drizzle homemade Alfredo on top . This is so good . Thank you for sharing !
Oh, good! I am so happy you liked it so much!! Thanks, Joli!
This was my first time making stuffed shells. They were amazing. My kids loved them. I loved them. Will be making them again.
Tracy, I am so glad you and your family enjoyed them!
I added chopped onions. Devine!
Thanks, Deb 🙂