Classic Stuffed Shells with Marinara and Parmesan (1 Hr, 20 Mins)

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Classic stuffed shells is a comforting and timeless Italian-American dish that’s perfect for family dinners or special occasions.

Large pasta shells are generously filled with a rich and creamy ricotta cheese mixture, then baked in a hearty marinara sauce until bubbly and golden and topped with a generous serving of parmesan cheese.

This dish is loved for its simplicity, heartiness, and the way the flavors meld together beautifully as it bakes.

Let’s make this delicious and satisfying dish!

  • Prep Time: 15 minutes
  • Cook Time: 60-65 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale

For the stuffed shells:

  • 20–24 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

For the marinara sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish (optional)
  • Extra parmesan cheese (for serving)

Instructions

  1. Cook the pasta shells (10 minutes):
    • Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the marinara sauce (20 minutes):
    • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent.
    • Add the minced garlic and cook for another minute until fragrant.
    • Stir in the crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), and season with salt and pepper. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
  3. Prepare the cheese filling (5 minutes):
    • In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, and a pinch of salt and pepper. Mix until well combined.
  4. Stuff the shells (10 minutes):
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
    • Using a spoon, fill each cooked pasta shell with the cheese mixture and place them in the baking dish, open side up.
  5. Assemble and bake (30-35 minutes):
    • Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly.
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the sauce is bubbly and the shells are heated through.
    • For a golden top, remove the foil during the last 10 minutes of baking.
  6. Serve:
    • Garnish the stuffed shells with fresh basil or parsley if desired, and serve hot with extra parmesan cheese.

Notes

This dish pairs beautifully with a fresh green salad and some garlic bread for a complete meal.

You can also prepare these stuffed shells ahead of time and refrigerate them until you’re ready to bake, making it a convenient option for busy evenings.

Classic stuffed shells is a comforting and crowd-pleasing dish that’s sure to become a favorite at your dinner table!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 780mg
  • Fat: 22g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 85mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

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