Italian Stuffed Shells

There’s something about a big pan of stuffed shells that just transports me back to a cozy Sunday dinner. Tender pasta shells filled with a creamy ricotta mixture, nestled into a meat sauce, then baked until everything is hot, bubbly, and cheesy.

These Italian Stuffed Shells are classic comfort food and one of those dinners that feels a little special without being complicated.

Why You’ll Love These Stuffed Shells

• Ridiculously cheesy
• Creamy ricotta and mozz filling
• Baked in a simple meat sauce

Looking for more Italian-American recipes? I’ve got you covered:

• Chicken Cacciatore
• Chicken Scarpariello
• Classic Baked Rigatoni
• Italian Veal & Peppers
• Rigatoni alla Vodka

Italian Stuffed Shells Ingredients

Jumbo shell pasta: You’ll be using an entire 1 pound box for this recipe.

Meat sauce: You can purchase or own or make a quick and easy one (I’ll include that recipe below if you have the time!).

Ricotta: Whole milk

Mozzarella: Polly-o or Galbani. Get the low moisture block and shred/grate it yourself.

Locatelli: Can sub with freshly grated parm

Eggs: Two large eggs to help bind the cheese mixture

Fresh parlsey: Chopped for both the filling and to garnish

Salt and pepper: To taste

The Most Important Tip: Under-Boil Your Shells

Okay, LISTEN. I made the mistake twice so you don’t have to. In fact, I sacrificed two entire boxes of jumbo shells to the water gods for the sake of this dish. What I learned is that the timing on the box is absolute trash and only led to torn-up shells. NO THANK YOU.

Instead of letting your shells boil for the full time on the package (about 12 minutes), bring a large pot of water to a rolling boil, add your shells, and let them cook for 4 to 5 minutes. Check one, and if it’s still too firm, boil for another minute or two. That’s it.

They’ll continue cooking in the oven, and you actually want them to be a little firm when you’re filling them so they don’t tear apart.

How to Make Italian Stuffed Shells

Step 1: Make the meat sauce

If you’re making your own meat sauce, get that on the stove before anything else since it’ll take a bit of time. You’ll want about 3-4 cups of sauce for the dish, depending on how much you like.

Step 2: Cook the shells

Bring your large pot of water to a boil. Salt it, and then add your box of shells. STIR GENTLY. Set the timer for 4-5 minutes. Check your shells, and if they’re a little too firm, boil for another minute or two, then remove. Let cool.

Step 3: Make your filling mixture

Combine the ricotta, about ½ of the mozz, Locatelli, eggs, salt, pepper, and chopped parsley. Use clean hands to mix until combined.

Step 4: Assemble the shells

Now add about a ½ cup-1 cup of sauce to the bottom of your baking dish. Take each shell, fill it with about 2 tablespoons of the cheese mixture, and nestle them all next to each other.

Next, take the remaining sauce and spoon it over the top. Add as much or as little as you’d like.

Step 5: Bake the Shells

Now cover the dish tightly with aluminum foil. Bake them covered in your 375 degree F oven for 30 minutes, and then uncover and add the rest of the mozzarella and a good sprinkle of Locatelli on top.

Bake for an additional 15 minutes, or until the top is cheesy and gorgeous. Let stand for 10 minutes, and then sprinkle some more parsley before serving.

What to Serve With Stuffed Shells

Stuffed shells are pretty hearty on their own, so I like to keep the sides simple. A crisp Italian salad is perfect for balancing out all that cheesy, saucy goodness, and you really can’t go wrong with some crusty bread for soaking up the extra sauce.

A few good options:

• Italian salad with a simple vinaigrette
• Garlic bread or crusty Italian bread
• Roasted broccoli or broccoli rabe
• Sautéed spinach with garlic and olive oil
• Roasted vegetables like zucchini, asparagus, or Brussels sprouts

And if you’re serving these for Sunday dinner, I’d absolutely put out some extra grated Locatelli or parm at the table.

Make Ahead Instructions

Stuffed shells are a great make-ahead dinner, especially if you’re planning to serve them for Sunday dinner or feeding a crowd.

Assemble the stuffed shells completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking. When you’re ready to bake, take the dish out of the refrigerator while the oven preheats, then bake as directed. Since the shells are starting cold, you may need to add a few extra minutes to the baking time.

You can also freeze stuffed shells before baking. Assemble them in a freezer-safe baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

How to Store and Reheat

Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.

To reheat, place the shells in a baking dish with a little extra tomato sauce to keep them from drying out. Cover with foil and bake at 350°F until heated through, about 20 to 25 minutes. For a single serving, you can also microwave the shells until warmed through.

FAQs

Can I use a different type of pasta sauce for stuffed shells?

Absolutely. I use a meat sauce for these stuffed shells, but you can use your favorite marinara, jarred, or homemade pasta sauce.

Why should I under-boil stuffed shells?
Under-boiling keeps the shells firm enough to handle while you’re filling them, which helps prevent them from tearing. They’ll finish cooking in the oven, so there’s no need to cook them all the way through in the pot.

How long should I boil jumbo shells before stuffing them?
For this recipe, I recommend boiling jumbo shells for about 4 to 5 minutes, then checking one. If it’s still very firm, continue boiling for another minute or two. You want the shells softened but still firm enough to hold their shape.

Can I make stuffed shells ahead of time?
Yes. Assemble the shells, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since the shells will be cold.

Can I freeze stuffed shells?
Yes. Assemble the stuffed shells in a freezer-safe baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

How long do leftover stuffed shells last?
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 4 days.

Can I reheat stuffed shells in the microwave?
Yes. Place a serving on a microwave-safe plate and heat until warmed through. Adding a little extra sauce helps keep the shells from drying out.