Cheesy Pasta Shells – The Ultimate Comfort Food Bake

Pin It For Later

Don't lose this recipe – save it to your Pasta Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Ultra cheesy and creamy – three kinds of cheese!
• Perfect for feeding a crowd or meal prep
• Make-ahead and freezer-friendly
• Kid-approved and picky-eater approved
• Comfort food at its absolute finest

Tools You'll Need

• Large pot for boiling pasta
• 9x13-inch baking dish
• Large mixing bowl
• Medium bowl
• Colander
• Wooden spoon or spatula
• Aluminum foil

Ingredients

For the Pasta Shells:

• 12 oz jumbo pasta shells (about 30 shells)
• Salt for pasta water

For the Cheese Filling:

• 15 oz ricotta cheese (whole milk or part-skim)
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped (or 1 tbsp dried)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• 24 oz marinara sauce (about 3 cups)
• 1 teaspoon dried Italian seasoning
• Optional: ¼ cup fresh basil, chopped

For Topping:

• 1 cup shredded mozzarella cheese (reserved from above)
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Instructions

Prepare the Pasta:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Boil pasta: Bring a large pot of salted water to a boil. Add jumbo shells and cook according to package directions until al dente (usually 10-12 minutes). Don't overcook – they'll continue cooking in the oven.
3. Drain and cool: Drain pasta and rinse with cool water to stop cooking. Spread shells on a baking sheet in a single layer to prevent sticking.

Make the Filling:

1. In a large bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, egg, parsley, garlic powder, salt, and pepper. Mix until well combined.

Assemble:

1. Spread sauce: Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
2. Stuff shells: Using a small spoon or piping bag, fill each cooked pasta shell with the cheese mixture. Be generous but don't overstuff.
3. Arrange shells: Place filled shells in the baking dish, open side up, nestled close together.
4. Add remaining sauce: Pour the remaining marinara sauce over and around the shells. Sprinkle with Italian seasoning.
5. Top with cheese: Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan over the top.

Bake:

1. Cover and bake: Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Uncover and finish: Remove foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and lightly golden.
3. Rest: Let the dish rest for 10 minutes before serving. This helps the shells set and makes serving easier.
4. Garnish and serve: Sprinkle with fresh parsley or basil and serve warm.

Pro Tips

• Cook pasta al dente: Shells will continue cooking in the oven. Slightly undercook them so they don't become mushy.
• Don't overstuff: Leave a little room in each shell – the filling expands slightly during baking.
• Use a piping bag for filling: A piping bag (or zip-top bag with corner snipped) makes filling shells quick, clean, and easy.
• Make ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if baking from cold.
• Prevent sticking: After boiling, toss shells with a little olive oil to prevent them from sticking together.

Recipe Variations

• Spinach and Ricotta: Add 1 cup frozen chopped spinach (thawed and squeezed dry) to the cheese filling.
• Meaty Version: Add ½ lb cooked ground beef, Italian sausage, or ground turkey to the marinara sauce.
• Four Cheese: Add ¼ cup cream cheese or fontina to the filling for extra creaminess.
• Pesto Shells: Swirl ¼ cup pesto into the ricotta filling.
• Chicken Alfredo Shells: Use alfredo sauce instead of marinara and add cooked, shredded chicken.
• Spicy Arrabbiata: Use spicy arrabbiata sauce instead of marinara and add red pepper flakes.
• Vegetable Packed: Add finely chopped mushrooms, zucchini, or bell peppers to the sauce.

FAQs

Can I use cottage cheese instead of ricotta?
Yes! For best results, blend cottage cheese in a food processor until smooth before using.

How do I prevent shells from breaking during boiling?
Use plenty of water, stir gently, and don't overcook. Some breakage is normal – just use the broken ones in the bottom of the dish where they won't be seen.

Can I make this gluten-free?
Absolutely! Use gluten-free jumbo shells and ensure all other ingredients are gluten-free.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes, or microwave individual portions.

Can I freeze cheesy pasta shells?
Yes! Assemble the dish but don't bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to covered baking time.

What can I serve with stuffed shells?
A simple green salad with vinaigrette, garlic bread, and steamed vegetables are all perfect accompaniments.

Can I use different pasta shapes?
While shells are traditional, you can also use ziti, rigatoni, or manicotti. Adjust cooking time accordingly.

These Cheesy Pasta Shells are everything you want in a comfort food dinner – warm, cheesy, satisfying, and absolutely delicious. Each tender shell is like a little package of joy, filled with creamy ricotta and topped with bubbly mozzarella. It's the kind of meal that brings the family together and leaves everyone smiling.

The best part? They're as practical as they are delicious. Make them ahead for busy weeknights, double the batch for a crowd, or freeze them for later. However you serve them, they're guaranteed to become a family favorite. Pair with a simple salad and garlic bread for the perfect Italian-inspired feast.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.