Classic Stuffed Shells

Classic Stuffed Shells are the ultimate comfort food: tender jumbo pasta shells filled with a creamy ricotta and mozzarella mixture, all nestled in a rich, homemade tomato sauce and crowned with bubbly, golden cheese. Simple to assemble yet spectacular on the table, this dish delivers layers of satisfying flavor in every bite—perfect for cozy family dinners or impressive gatherings.

Why You’ll Love Classic Stuffed Shells

You get tender pasta, creamy cheese filling, and bright tomato sauce all in one bite.
It’s make-ahead friendly: assemble shells, refrigerate or freeze, then bake when you’re ready.
Customizable—add spinach, swap cheeses, or turn it into a meat-lover’s feast.
Feeds a crowd yet feels special enough for date night.

Ingredients

• 1 lb jumbo pasta shells (about 30 shells)
• Kosher salt, for cooking pasta and seasoning
• 2 Tbsp extra-virgin olive oil, divided
• 1 small yellow onion, finely chopped (about ½ cup)
• 2 garlic cloves, minced
• ¼ tsp crushed red pepper flakes (optional)
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• Pinch of sugar (optional, to balance acidity)
• 15 oz whole-milk ricotta cheese
• 1 large egg, lightly beaten
• ½ cup grated Parmesan cheese, plus extra for topping
• 1 ½ cups shredded mozzarella cheese, divided
• 2 Tbsp chopped fresh flat-leaf parsley, plus more for garnish
• Freshly ground black pepper

Directions

1. Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray or a thin drizzle of olive oil.

2. Bring a large pot of water to a rolling boil. Season generously with kosher salt. Add the jumbo shells and cook until just al dente (about 2 minutes less than package directions). Drain shells and immediately toss with 1 tsp olive oil to prevent sticking.

3. While the pasta cooks, heat 1 Tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

4. Stir in the minced garlic and red pepper flakes (if using); cook until fragrant, about 30 seconds.

5. Pour in the crushed tomatoes. Add oregano, a pinch of sugar (if desired), and season with salt and pepper. Bring to a gentle simmer, lower heat, and cook until slightly thickened, about 10 minutes. Remove from heat.

6. In a medium bowl, combine ricotta, beaten egg, Parmesan, 1 cup mozzarella, chopped parsley, and a generous crack of black pepper. Taste and adjust seasoning.

7. Spread about 1 cup of the tomato sauce in the bottom of the prepared baking dish, just enough to coat.

8. Stuff each shell with about 2 Tbsp of the cheese mixture and arrange them seam-side up in a single layer in the dish.

9. Spoon the remaining sauce evenly over the shells. Sprinkle the top with the remaining ½ cup mozzarella and additional Parmesan, if you like extra cheesiness.

10. Cover the dish tightly with foil and bake until heated through and bubbly, about 25 minutes.

11. Remove foil and bake until the cheese on top is melted and just starting to brown, 8–10 more minutes.

12. Let rest for 5 minutes. Garnish with extra chopped parsley before serving.

Pro Tips and Variations

• For a spinach-ricotta version, stir 5 oz of thawed, well-drained chopped spinach into the cheese filling.
• Swap ricotta for cottage cheese (blended until smooth) or goat cheese for tang.
• Add cooked Italian sausage or ground beef to the sauce for a meaty twist.
• Assemble ahead: fill shells, cover, and refrigerate up to 24 hours before baking (add 5–10 minutes to bake time).
• To freeze: bake as directed, cool completely, then wrap tightly and freeze up to 3 months. Reheat covered at 350°F (175°C) until warm.

Serving Suggestions

Serve with a crisp Caesar or mixed green salad to cut through the richness.
Warm garlic bread or bruschetta make perfect sides for soaking up extra sauce.
Roasted broccoli, asparagus, or a simple sauté of green beans add color and nutrients.

Storage/Reheating

Refrigerate leftover stuffed shells in an airtight container for up to 4 days.
To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes.
Microwave individual portions on high for 2–3 minutes, stirring halfway through.
Freeze baked shells up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use no-boil pasta shells?
Yes—spread extra sauce on the bottom of the dish, nestle uncooked shells in, and cover tightly. Bake covered at 375°F for 45–50 minutes, then uncover to brown cheese.

How do I prevent watery shells?
Drain ricotta in a fine-mesh sieve for 10 minutes, and drain shells very well. This concentrates the filling and stops excess water.

Can I double this recipe for a crowd?
Absolutely. Use two 9×13-inch pans or a large roasting pan, adjust bake time by 5–10 minutes, and check for bubbling sauce.

Conclusion

Classic Stuffed Shells bring effortless elegance and homestyle flavor to your table. With a luscious cheese filling, vibrant tomato sauce, and melty cheese crust, this dish is as eye-catching as it is comforting. Whether you’re feeding family or entertaining guests, these shells are sure to become a beloved go-to in your recipe rotation. Enjoy!

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