Why You’ll Love This Recipe
These stuffed shells are a cheese lover’s dream. They’re easy to prepare, freezer-friendly, and incredibly versatile. Whether you’re making them for a weeknight dinner, meal prepping, or serving guests, this recipe delivers a creamy, flavorful, and satisfying result every time. Plus, it’s a meatless option that even carnivores will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
jumbo pasta shells
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
egg
fresh parsley or dried Italian herbs
salt
black pepper
garlic powder
marinara sauce
extra mozzarella and Parmesan for topping
Directions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix ricotta cheese, mozzarella, Parmesan, egg, parsley (or herbs), salt, pepper, and garlic powder until well combined.
- Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Spoon the cheese mixture into each cooked shell and arrange them in the baking dish.
- Once all the shells are filled, pour the remaining marinara sauce over the top.
- Sprinkle with extra mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Variations
- Spinach Ricotta Filling: Add cooked, drained spinach to the cheese mixture for extra nutrition and flavor.
- Meat Sauce: Use a meat-based marinara or add cooked ground beef or sausage to the sauce layer.
- Spicy Kick: Mix crushed red pepper flakes into the cheese filling or use a spicy marinara.
- Three-Cheese Blend: Add provolone or fontina to the filling for an extra cheesy punch.
- Gluten-Free Option: Use gluten-free jumbo shells if available.
Storage/Reheating
Storage: Store leftover shells in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual servings for 2-3 minutes until heated through. Add a little extra sauce if needed to keep them moist.
FAQs
Can I make cheese stuffed shells ahead of time?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Can I freeze stuffed shells?
Absolutely. Freeze assembled, unbaked shells in a foil-covered dish. Bake from frozen at 375°F for about 1 hour, covered, then uncover for 10-15 minutes.
Do I need to cook the shells before stuffing?
Yes, boil the shells until al dente. This ensures they’re soft enough to fill but not overcooked.
What’s the best cheese combination for stuffed shells?
Ricotta, mozzarella, and Parmesan make a classic trio, but you can mix in others like provolone or asiago.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a lighter alternative. Blend it slightly for a smoother texture if preferred.
How do I prevent the shells from tearing?
Stir gently while boiling and avoid overcooking. Let them cool slightly before handling.
What can I serve with stuffed shells?
They pair well with garlic bread, salad, or roasted vegetables.
Can I use store-bought marinara?
Yes, a quality jarred marinara works well, or you can make your own.
Is this dish vegetarian?
Yes, as long as you use vegetarian-friendly cheese and marinara, it’s a great meatless option.
How do I keep the filling from being runny?
Use whole milk ricotta, drain any excess moisture, and don’t skip the egg—it helps bind the filling.
Conclusion
Giant Cheese Stuffed Shells are a cozy, crowd-pleasing dish perfect for any occasion. Loaded with creamy cheese, baked in flavorful marinara, and topped with golden melted cheese, this recipe offers classic comfort in every bite. Whether you’re cooking for family, entertaining guests, or prepping for the week, these stuffed shells are a delicious and dependable choice.
PrintGiant Cheese Stuffed Shells
Giant Cheese Stuffed Shells are jumbo pasta shells filled with a creamy, herbed ricotta cheese mixture, baked in marinara sauce and topped with bubbly melted cheese—a comforting and satisfying Italian-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: Serves 6 to 8
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 cups marinara sauce
- 1 cup extra shredded mozzarella cheese (for topping)
- 1/4 cup extra grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
- In a large bowl, mix ricotta cheese, mozzarella, Parmesan, egg, parsley or herbs, salt, pepper, and garlic powder until well combined.
- Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Spoon the cheese mixture into each cooked shell and arrange them in the baking dish.
- Once all the shells are filled, pour the remaining marinara sauce over the top.
- Sprinkle with extra mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use whole milk ricotta and drain excess moisture to avoid runny filling.
- Stuffed shells can be assembled ahead of time and refrigerated or frozen.
- Add cooked spinach or ground meat to the filling for variation.
- Reheat leftovers with extra sauce to maintain moisture.
- Use gluten-free shells if needed for dietary restrictions.
Nutrition
- Serving Size: 3-4 stuffed shells
- Calories: 420
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
