Easy, cheesy Stuffed Shells (with a secret ingredient in the filling!!) that can be assembled and in the oven in a matter of minutes. This easy dinner recipe is incidentally vegetarian and made with the option to use homemade or jarred sauce (if you’re in a hurry!). Less than 20 minutes of prep!
Easy Comfort Food
I would’ve shared these Stuffed Shells with you weeks ago if they were only prettier.
I don’t think I’ve ever had as much trouble photographing a recipe as I did here! In addition to all of the recipe testing, I made this recipe three separate times just trying to get pretty, or at least appetizing, photos!
The sad truth is that stuffed shells simply aren’t very pretty. You’d think they might be, those beautiful, jumbo, yellow-gold shells encasing a velvety, cheesy filling, but no. Once you top them off with a layer of marinara sauce, the flavor is improved but the appearance… not so much. I even considered cooking them a different way (sauce underneath, not on top) simply so I could get a respectable picture.
Ultimately I opted against sacrificing taste for appearance (obviously) and have resigned myself to the fact that these shells just need to be shown a they are. Maybe they look a little sauce stained and messy, but taste-wise they’re sheer perfection.
Let’s Talk Sauce
You can use a store-bought pasta sauce for this recipe if you’re in a pinch, otherwise I really, really recommend you make my homemade marinara sauce.
Stuffed Shells are a great vegetarian option but if you want a meatier version you can use the sauce from my baked ziti recipe instead.
Oh, and if you’re looking for a perfect stuffed shell dinner pairing, can I recommend whipping up a batch of my garlic knots?
The Secret Ingredient
Did you catch that secret ingredient up there in my mixing bowl?
Four ounces of cream cheese! While you might think that a half brick of cream cheese stirred in along with three other cheeses (mozzarella, parmesan, ricotta) seems excessive, I guarantee you it is so worth it. And besides, we’re cutting back a bit on the other cheeses to compensate for this addition.
If you’re a cream cheese hater, I want to let you know that I have two siblings who hate cream cheese. And yet when they tried the stuffed shells, they loved them and could not detect so much as a whiff of distinct cream cheese flavor. And they requested seconds!
Maybe you’re wondering: if no one could tell there was cream cheese, then why add it? I promise I’m not just out to make you spend more money at the grocery store. While the cream cheese doesn’t have an overpowering or distinct taste, it lends a smooth, velvety creaminess to the filling, a subtle depth of rich flavor. I’ve tried these stuffed shells both ways (with and without), and they just taste so much better with the cream cheese.
How to Make Stuffed Shells
- Cook shells one minute shy of package instructions (so they don’t fall apart when you’re stuffing them), drain and arrange on a baking sheet so they don’t stick together.
- Prepare the cheese filling by mixing together cheeses, egg, parsley, oregano, salt, pepper, and garlic.
- Spoon filling into each shell.
- To assemble, lightly butter a 9×13 casserole dish and then layer a small amount of sauce on the bottom of the dish. Arrange shells in rows in casserole dish, then top off with remaining marinara sauce and extra cheese. Bake (covered, then uncovered for the last 10 minutes) and enjoy!
Making in Advance and Refrigerating
To store this (uncooked) stuffed shell recipe in the refrigerator, prepare according to recipe instructions then cover the pan tightly with plastic wrap or foil. You may refrigerate for up to three days before baking according to recipe instructions.
Can You Freeze Before Baking?
You can definitely freeze stuffed shells, and I recommend doing so before you bake them (rather than after). You can freeze one of two ways:
- Boil and stuff each shell, place on a wax paper lined baking sheet and transfer to the freezer. Freeze shells for about 30 minutes, then remove. Place frozen shells in an airtight container like a Ziploc bag (because they are frozen, you won’t have to worry about them smashing one another or freezing into one another). Freeze for up to several months. When ready to bake, follow the recipe instructions for preparing the pan/covering the shells with sauce and cheese, and bake as indicated. Frozen shells may require an extra minute or two in the oven.
- Prepare the entire casserole dish as indicated in the recipe, but don’t bake! Cover dish tightly with plastic wrap and foil so that it is airtight. Freeze for up to several months. Allow casserole dish to thaw overnight in the refrigerator before baking. Keep in mind you should not put a freezing cold glass/ceramic dish in the oven — the temperature change will cause it to crack!
Other Recipes You Might Like:
- (My favorite) Chili Recipe
- Potato Soup
- Turkey Pot Pie
- Mac & Cheese
Enjoy!
Be sure to check out my vdeo at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
Stuffed Shells
Ingredients
- 20 jumbo shells¹
- 3 cups marinara sauce² (719ml)
For Filling:
- 15 oz ricotta cheese (425g)
- 2 cups shredded mozzarella cheese divided (226g)
- 1/3 cup grated parmesan cheese plus additional for topping, if desired (60g)
- 4 oz cream cheese softened (113g)
- 1 large egg lightly beaten
- 2 Tablespoons fresh parsley finely chopped (or 2 teaspoons dried)
- ½ teaspoon dried oregano optional
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 large garlic clove pressed
Instructions
- Preheat oven to 350F (175C)
- Prepare Shells according to package instructions, but boiling one minute less than instructed on package. Drain, allow to cool several minutes, then separate and place on a baking sheet while you prepare your filling. While the shells are boiling, I’ll usually start preparing my pan and making my filling:
- Lightly butter the sides and bottom of a 9x13 casserole dish. Layer with several spoonfuls of marinara sauce (just enough to lightly coat the bottom).
- Prepare filling by stirring together ricotta cheese, 1 ½ cups mozzarella cheese (170g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined.
- Portion into prepared shells by heaping spoonful.
- Evenly spoon remaining marinara sauce over stuffed shells. Top with remaining ½ cup mozzarella cheese (56g) and a sprinkle of grated parmesan (if desired).
- Lightly spray one side of a piece of foil with cooking spray and loosely place foil (spray side down) over stuffed shells. Transfer to 350F (175C) oven and bake for 20 minutes, covered, then remove foil and continue to bake an additional 5-10 minutes.
- Enjoy!
Notes
Nutrition
Recipe originally published Feb 27th, 2019
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Julie says
Wow, just wow! Up until now I’ve always “liked” stuffed shells but they tend to be a little bland for me, probably due to the ricotta. This recipe has changed all of that, though! The filling is incredibly flavorful on its own – no need to drown these in sauce to add flavor, as I’ve had to do with other recipes. Well done, Sam! These are most definitely a keeper!
Sam says
I am so glad you enjoyed it so much, Julie! 🙂
Debbie says
Your recipes are appearing blurred. It’s like they’re printed twice over top of each other but not lined up. Everything else if fine but can’t read the actual recipe. This problem just started recently. Anyone else having this problem? You are
Sam says
I am so sorry this happened, Debbie! It should be fixed now, but please let me know if you are still seeing this issue. Thank you for your patience. 🙂
Mabel Martinez says
Hi Sam, this dishes were very delicious. The most thing that attract me to your recipes is that way you explain and the instructions are very easy to follow. Thank you.
Sam says
I am so glad you enjoyed them so much, Mabel! 🙂
Jenise says
Love stuffed shells. Awesome
Jody says
I do not care for Ricotta Cheese. What could I use as fill in?
Sugar Spun Run says
Hi, Jody! Some have used a combination of cottage cheese and mozzarella cheese. Possibly give that a try? You could even blend with spinach. 🙂
Rachel says
My sister uses cottage cheese, and it’s yummy. Surprisingly it’s a great alternative.
Karen says
Can you freeze shells? If so before or after baking?
Sugar Spun Run says
Hi, Karen! Yes, you can! I typically freeze mine before baking. 🙂
Morgan says
Amazing recipe. Delicious and easy to make & it was a total hit for the whole family! Thanks for sharing!
Sugar Spun Run says
I am so glad that everyone enjoyed it and it was such a crowd-pleaser, Morgan! Thanks for commenting. 🙂
Courtney says
These looks amazing!!!! I don’t have ricotta cheese. Is there a way to do the recipe without that?
Thanks!
Sugar Spun Run says
Thank you so much, Courtney! Cottage Cheese can work as a substitute. You could also try a blend of Italian cheeses with cream cheese as well. Granted the taste will differ. I hope that gives you some ideas. 🙂
Renée says
These look delicious!!! Cannot wait to try them!!! Just wanted to tell you when I make lasagne, I always dot some cream cheese in and it makes such a difference! Thank you for all of your recipes!!!
Sugar Spun Run says
Thank you so much, Renée, and thank you for sharing! 🙂
margaret karrel says
Excellent recipe and really explained well. Thank you.
Sugar Spun Run says
I am so glad that you found the recipe easy to follow and enjoyable, Margaret! Thank you for commenting. 🙂
AnnL says
These shells are delicious! My kids love them and they are so easy to make!
Sugar Spun Run says
I am so glad that your family enjoyed the stuffed shells, Ann! Thanks for trying my recipe and for taking a moment to comment, I appreciate it! 🙂
Beth says
I like the idea of adding the cream cheese and will probably try the recipe. However, in the video it looks like you used parmesan cheese from a can which I have never heard of. I’ve always used fresh grated or shredded parmesan. That seems like a lot, if from a can. Does it taste stronger that way, and maybe I should use less to make it a little creamier? Thanks!
Sam says
Hi Beth! You can use fresh grated or the kind that comes in a plastic container. My preference is fresh grated.
Selah Howard says
Hi there!
I definitely agree with the other comments made about these stuffed shells! They are great!
Family liked them even though they’re super picky. Thanks for the recipe!
Sam says
I am so glad everyone enjoyed the stuffed shells! 🙂
Cynthia Ann Shields says
Without a doubt your Stuffed Shells were comparable to what one would buy in a good Italian Restaurant. Nothing disappointing about this that is for sure. Cynthia
Sam says
Thank you so much, Cynthia! ☺️I am so glad you enjoyed the shells. 🙂
christine cussatt says
The cream cheese makes these shells so good.I love the secret ingredient!
Sam says
I am so glad you enjoyed it Christine! 🙂