Giant Cheese Stuffed Shells

Why You’ll Love This Recipe

• Easy to assemble with simple, widely available ingredients.
• Rich, cheesy filling with irresistible texture.
• Ideal for meal prep—makes great leftovers.
• Customizable with added vegetables, meats, or different cheeses.
• Feels like a restaurant-quality dish made at home.

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
• Marinara sauce
• Garlic powder
• Onion powder
• Italian seasoning
• Salt and pepper
• Fresh basil or parsley (optional, for garnish)

Directions

1. Preheat the oven to 190 °C (375 °F).
2. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a bowl, combine ricotta, mozzarella, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until smooth and well blended.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each shell with the cheese mixture using a spoon or piping bag.
6. Arrange the filled shells in the baking dish.
7. Spoon additional marinara over the top and sprinkle with extra mozzarella if desired.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake an additional 8–10 minutes until bubbly and lightly golden.
10. Garnish with basil or parsley before serving.

Servings and timing

Serves: 6–8 people
Prep time: ~15 minutes
Cook time: ~30–35 minutes
Total time: ~45–50 minutes

Variations

• Spinach Stuffed Shells: Add sautéed or thawed frozen spinach to the cheese mixture.
• Meaty Version: Mix browned Italian sausage or ground beef into the marinara or into the filling.
• Three-Cheese Deluxe: Add provolone or fontina for deeper cheese flavor.
• Vegetable Boost: Add finely chopped sautéed mushrooms, zucchini, or onions into the filling.
• Alfredo Shells: Replace marinara with Alfredo sauce for a creamy twist.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
• Freezing: Freeze assembled (baked or unbaked) shells tightly wrapped for up to 2 months. Thaw overnight before baking or reheating.
• Reheating: Warm in a 180 °C (350 °F) oven for 15–20 minutes, or microwave single portions until hot.

FAQs

Do I need to cook the shells before stuffing them?

Yes, jumbo shells should be cooked until al dente so they can be easily filled and baked without becoming mushy.

Can I substitute cottage cheese for ricotta?

Yes, cottage cheese works well and yields a slightly lighter filling.

How do I prevent the shells from tearing?

Cook them just until al dente and rinse with cool water to stop cooking and make them easier to handle.

Can I prepare this dish ahead of time?

Absolutely. Assemble the shells, cover, and refrigerate up to 24 hours before baking.

What sauce works best?

Marinara is classic, but you can use garlic tomato sauce, roasted vegetable sauce, or Alfredo.

How do I make the filling thicker?

Add a bit more parmesan or mix in a small amount of shredded mozzarella.

Can I use oven-ready shells?

No, jumbo shells usually must be boiled first for proper texture and stuffing.

How can I add protein without using meat?

Mix in cottage cheese, add extra parmesan, or stir in lentils or finely chopped cooked mushrooms.

Why is my filling runny?

Too much moisture in ricotta can cause this—drain ricotta or add extra parmesan to thicken.

Can I double the recipe?

Yes, simply use two baking dishes or a large deep pan.

Conclusion

Giant cheese stuffed shells are a delicious, hearty pasta dish that brings together creamy filling, tender pasta, and savory sauce in an easy, comforting bake. With flexible variations, meal-prep potential, and family-friendly flavor, this recipe is perfect for both weeknight dinners and special gatherings. Enjoy every cheesy, satisfying bite!

Giant Cheese Stuffed Shells

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Giant cheese stuffed shells are a comforting Italian-inspired pasta bake filled with a rich, creamy cheese mixture and baked in marinara sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Yield: 6–8 servings
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 20–24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 large egg
• 3 cups marinara sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish (optional)

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Instructions

1. Preheat the oven to 190°C (375°F).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly.
3. In a mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until smooth.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each shell with the cheese mixture.
6. Arrange the stuffed shells in the baking dish.
7. Spoon the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 8–10 minutes until the top is bubbly and lightly golden.
10. Garnish with fresh basil or parsley before serving.

Notes

• Add spinach, sautéed mushrooms, or cooked sausage for variations.
• Use cottage cheese instead of ricotta for a lighter filling.
• Drain ricotta if the mixture seems too wet.
• Dish can be assembled ahead and baked later.

Nutrition

• Serving Size: 1 portion (about 3 shells)
• Calories: 360
• Sugar: 6 g
• Sodium: 680 mg
• Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 65 mg