Name: Easy Stuffed Shells
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 1 tablespoon kosher salt; 30 ounces whipped cottage cheese or ricotta cheese; 6 ounces Parmesan cheese, grated; 1 egg; 1 to 2 garlic cloves, minced; 1 tablespoon fresh parsley, minced; ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves); ½ teaspoon salt; ½ teaspoon fresh ground pepper; 28 ounces marinara sauce; 8 ounces mozzarella cheese, grated

Why You’ll Love This Recipe

I love that this recipe feels indulgent but is surprisingly easy to make. The cheesy filling, flavored with garlic, parsley, and basil, adds a fresh and creamy contrast to the tangy marinara sauce. I also like that it’s a great make-ahead meal—I can prepare the shells in advance and bake them when I’m ready. It’s a dish that always wins over family and guests alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces jumbo pasta shells
1 tablespoon kosher salt
30 ounces whipped cottage cheese or ricotta cheese
6 ounces grated Parmesan cheese
1 egg
1 to 2 garlic cloves, minced
1 tablespoon fresh parsley, minced
¾ cup fresh basil leaves, finely chopped (about 8–10 leaves)
½ teaspoon salt
½ teaspoon freshly ground pepper
28 ounces marinara sauce
8 ounces grated mozzarella cheese

Directions

I preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray. I spread half the marinara sauce on the bottom of the dish.
I bring a large pot of salted water to a boil, add the pasta shells, and cook them until about 3 minutes shy of al dente. I drain and rinse them with cool water.
In a large bowl, I mix cottage cheese (or ricotta), Parmesan, egg, garlic, parsley, basil, salt, and pepper until smooth and well combined.
I spoon the cheese mixture into each cooked shell and arrange them in the baking dish on top of the sauce.
I pour the remaining sauce over the shells and sprinkle the mozzarella cheese evenly on top.
I bake for about 25 minutes, until hot, bubbly, and lightly golden.
I serve immediately, garnished with extra herbs or Parmesan if I like.

Servings and timing

This recipe makes about 10 servings. It takes around 10 minutes to prep and 25 minutes to bake, for a total time of 35 minutes.

Variations

I sometimes add cooked spinach or finely chopped sautéed vegetables to the filling for a boost of flavor and nutrition. For a heartier meal, I mix in browned Italian sausage or ground turkey. I also enjoy using different cheeses—like provolone or fontina—for a deeper, creamier flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until hot. For a quicker option, I microwave individual portions, adding a splash of water or sauce to keep the pasta moist.

FAQs

Can I make stuffed shells ahead of time?

Yes, I assemble the dish up to a day in advance, cover it tightly, and refrigerate it. I bake it when ready to serve.

Can I freeze stuffed shells?

Yes, I freeze them before baking. When I’m ready, I thaw overnight in the fridge and bake as directed.

What’s the best cheese to use—ricotta or cottage cheese?

I like both. Ricotta gives a traditional texture, while whipped cottage cheese makes the filling lighter and creamier.

Can I add meat to this recipe?

Definitely. I sometimes add cooked ground beef, turkey, or Italian sausage to the cheese mixture or layer it with the sauce.

How can I keep the shells from breaking while filling?

I handle them gently after cooking and rinse them with cool water so they’re easier to separate and stuff.

Conclusion

These easy stuffed shells are a comforting, crowd-pleasing meal that combines creamy cheese, tender pasta, and rich marinara sauce. I love how quick they are to prepare and how beautifully they bake up every time. Whether I’m feeding my family on a weeknight or serving guests, this dish always brings warmth and satisfaction to the table.