These stuffed pasta shells are a cozy Italian-inspired dish with tender jumbo shells filled with a rich, creamy cheese mixture and baked in a savory tomato sauce until bubbly and golden. Perfect for family dinners or special gatherings, this recipe delivers comfort and flavor in every bite.

Why You’ll Love This Recipe

This recipe is simple yet satisfying, using everyday ingredients to create a hearty meal. It’s vegetarian-friendly, make-ahead friendly, and ideal for feeding a crowd. The balance of creamy cheeses, fresh basil, and tomato sauce makes it a timeless favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells – 250 g
Ricotta cheese – 300 g
Mozzarella cheese, shredded – 200 g
Parmesan cheese, finely grated – 60 g
Tomato sauce – 500 ml
Fresh basil, finely chopped – 10 g
Salt – 1 teaspoon
Black pepper – ½ teaspoon

Directions

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just tender. Drain and set aside to cool slightly.

In a mixing bowl, combine ricotta, mozzarella, parmesan, salt, and black pepper. Mix until smooth and evenly blended. Stir in the chopped fresh basil.

Preheat the oven to 180°C. Spread a thin layer of tomato sauce over the bottom of a baking dish.

Fill each cooked pasta shell generously with the cheese mixture and arrange them in the baking dish.

Pour the remaining tomato sauce evenly over the stuffed shells. Sprinkle a little extra mozzarella on top if desired.

Bake uncovered for 30–35 minutes, or until the sauce is bubbling and the top is lightly golden. Allow to rest for a few minutes before serving.

Servings and timing

Servings: 4 to 5 people
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: approximately 55 minutes

Variations

You can add finely chopped spinach to the cheese filling for extra color and nutrients. For a richer flavor, mix a small amount of cream into the tomato sauce. You may also substitute part of the ricotta with cottage cheese for a lighter texture.

Storage/Reheating

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm at 170°C until heated through. Individual portions can also be reheated in the microwave.

FAQs

Can I prepare stuffed pasta shells ahead of time?

Yes, you can assemble the dish up to a day in advance and keep it refrigerated until ready to bake.

Do I need to cook the shells fully before stuffing?

Cook them until just tender so they are easy to fill and do not tear.

Can I freeze stuffed pasta shells?

Yes, freeze them before baking in a sealed container for up to 2 months.

What type of tomato sauce works best?

A smooth, well-seasoned tomato sauce works best to evenly coat the shells.

Can I make this dish without mozzarella?

Yes, you can use additional ricotta or another mild melting cheese if needed.

How do I prevent shells from sticking together?

Stir occasionally while boiling and toss lightly with a little oil after draining.

Is this recipe suitable for children?

Yes, it has mild flavors and a creamy texture that most children enjoy.

Can I add vegetables to the filling?

Yes, finely chopped spinach or mushrooms can be mixed into the cheese filling.

What baking dish size should I use?

A medium-sized baking dish that fits the shells snugly in one layer works best.

How do I know when the dish is done baking?

The sauce should be bubbling around the edges and the top lightly golden.

Conclusion

Stuffed pasta shells are a comforting and reliable dish that brings warmth to the table. With simple ingredients and easy preparation, this recipe is perfect for both everyday meals and special occasions. Enjoy it fresh from the oven with a simple salad or your favorite side.

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