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You are here: Home / Pasta / Stuffed Shells

Stuffed Shells

September 11, 2020 By Sam 34 Comments

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single image of stuffed shells on a white dinner plate, recipe title in teal at top of image

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! 

Freshly baked stuffed shells

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.

Stuffed Shells on white plate, vegetarian dinner option for lent

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?

Ingredients for Stuffed Shell filling

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.

Assembling stuffed shells: stuffed and layering with marinara sauce

How to Make Stuffed Shells

  1. 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.
  2. Prepare the cheese filling by mixing together cheeses, egg, parsley, oregano, salt, pepper, and garlic.
  3. Spoon filling into each shell.
  4. 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:

  1. 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.
  2. 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!

Casserole dish of Baked Stuffed Shells

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!

covering stuffed shells with marinara

Stuffed Shells

Easy, cheesy Stuffed Shells that can be assembled and in the oven in a matter of minutes. This stuffed shell recipe is made with the option to use my homemade marinara or jarred sauce (if you're in a hurry!). Less than 20 minutes of prep-time! 
Be sure to check out the how-to video below the recipe!
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: easy stuffed shells, stuffed shells recipe, vegetarian stuffed shells
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 stuffed shells
Calories: 185kcal
Author: Sam Merritt

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

Check out my Garlic Knots -- they're a great side for stuffed shells, or any pasta recipe! 
¹You will only need 20 shells for this recipe, but I usually boil a few extra in case some tear
²You can use store-bought marinara sauce or you can use my homemade marinara sauce recipe (better option!!). My recipe makes 3 cups, so you will use all of it for these Stuffed Shells.
See post for instructions on freezing/making ahead

Nutrition

Serving: 1stuffed shell | Calories: 185kcal | Carbohydrates: 12g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 345mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 13.2mg | Calcium: 210mg | Iron: 1.3mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Recipe originally published Feb 27th, 2019

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Filed Under: Dinner, Pasta, Savory

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Comments

  1. Julie says

    September 27, 2020 at 3:09 pm

    5 stars
    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!

    Reply
    • Sam says

      September 27, 2020 at 3:17 pm

      I am so glad you enjoyed it so much, Julie! 🙂

      Reply
  2. Debbie says

    September 15, 2020 at 11:58 am

    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

    Reply
    • Sam says

      September 15, 2020 at 9:50 pm

      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. 🙂

      Reply
  3. Mabel Martinez says

    September 13, 2020 at 1:08 pm

    5 stars
    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.

    Reply
    • Sam says

      September 14, 2020 at 9:55 am

      I am so glad you enjoyed them so much, Mabel! 🙂

      Reply
  4. Jenise says

    September 12, 2020 at 12:07 pm

    Love stuffed shells. Awesome

    Reply
  5. Jody says

    May 2, 2020 at 11:04 pm

    I do not care for Ricotta Cheese. What could I use as fill in?

    Reply
    • Sugar Spun Run says

      May 3, 2020 at 8:49 am

      Hi, Jody! Some have used a combination of cottage cheese and mozzarella cheese. Possibly give that a try? You could even blend with spinach. 🙂

      Reply
    • Rachel says

      June 3, 2020 at 3:25 am

      My sister uses cottage cheese, and it’s yummy. Surprisingly it’s a great alternative.

      Reply
  6. Karen says

    May 1, 2020 at 3:43 pm

    Can you freeze shells? If so before or after baking?

    Reply
    • Sugar Spun Run says

      May 1, 2020 at 3:54 pm

      Hi, Karen! Yes, you can! I typically freeze mine before baking. 🙂

      Reply
  7. Morgan says

    April 20, 2020 at 12:19 pm

    5 stars
    Amazing recipe. Delicious and easy to make & it was a total hit for the whole family! Thanks for sharing!

    Reply
    • Sugar Spun Run says

      April 20, 2020 at 1:32 pm

      I am so glad that everyone enjoyed it and it was such a crowd-pleaser, Morgan! Thanks for commenting. 🙂

      Reply
  8. Courtney says

    April 9, 2020 at 2:53 pm

    These looks amazing!!!! I don’t have ricotta cheese. Is there a way to do the recipe without that?

    Thanks!

    Reply
    • Sugar Spun Run says

      April 9, 2020 at 3:07 pm

      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. 🙂

      Reply
  9. Renée says

    March 29, 2020 at 11:09 am

    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!!!

    Reply
    • Sugar Spun Run says

      March 29, 2020 at 12:34 pm

      Thank you so much, Renée, and thank you for sharing! 🙂

      Reply
  10. margaret karrel says

    March 7, 2020 at 5:59 pm

    5 stars
    Excellent recipe and really explained well. Thank you.

    Reply
    • Sugar Spun Run says

      March 7, 2020 at 7:37 pm

      I am so glad that you found the recipe easy to follow and enjoyable, Margaret! Thank you for commenting. 🙂

      Reply
  11. AnnL says

    February 24, 2020 at 9:39 am

    5 stars
    These shells are delicious! My kids love them and they are so easy to make!

    Reply
    • Sugar Spun Run says

      February 24, 2020 at 9:51 am

      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! 🙂

      Reply
  12. Beth says

    October 6, 2019 at 2:38 am

    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!

    Reply
    • Sam says

      October 6, 2019 at 8:48 pm

      Hi Beth! You can use fresh grated or the kind that comes in a plastic container. My preference is fresh grated.

      Reply
  13. Selah Howard says

    March 25, 2019 at 12:45 pm

    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!

    Reply
    • Sam says

      March 25, 2019 at 3:49 pm

      I am so glad everyone enjoyed the stuffed shells! 🙂

      Reply
  14. Cynthia Ann Shields says

    March 7, 2019 at 6:26 pm

    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

    Reply
    • Sam says

      March 7, 2019 at 9:43 pm

      Thank you so much, Cynthia! ☺️I am so glad you enjoyed the shells. 🙂

      Reply
  15. christine cussatt says

    February 27, 2019 at 6:31 pm

    5 stars
    The cream cheese makes these shells so good.I love the secret ingredient!

    Reply
    • Sam says

      February 27, 2019 at 6:48 pm

      I am so glad you enjoyed it Christine! 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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