Delish Three Cheese Stuffed Shells

If a bubbling casserole of cheesy pasta feels like the right answer to… honestly anything… these stuffed shells are your move. Jumbo pasta shells get cradled around a creamy ricotta/mozzarella/Parmesan situation, tucked into a puddle of marinara, and baked until the edges go a little crispy and the middle turns into molten comfort. It’s classic, it’s unfussy, and it never disappoints—especially on nights when you want big flavor without babysitting a pot.

This has become a full-on family ritual at our house. My husband calls dibs on the corner pieces (the crispy-browned bits are his love language), and the kiddo proudly counts how many “cheese pockets” she can stuff without smashing them. We’ll throw the baking dish on the table with a pile of napkins and the salad that may or may not have been dressed directly in the colander. Sauce splatters, zero apologies. It’s cozy chaos and everyone’s happy.

How to Make It

Preheat your oven to 375°F. Boil a big pot of salted water and cook about 20 jumbo shells until very al dente—like 2 minutes shy of what the box says. They’ll finish in the oven and nobody wants mushy shells that split when you breathe on them.

While the pasta does its thing, stir together the filling: a tub of ricotta, a handful of shredded mozzarella, a good snow of Parmesan, one egg to hold it together, garlic, salt, pepper, and a pinch of Italian seasoning. If the ricotta looks watery, stir in a tablespoon of grated Parm or even a spoon of breadcrumbs to tighten it up. I fold in chopped spinach when I remember to, which is… half the time.

Slick the bottom of a 9×13 with marinara—jarred is fine, homemade if you’ve got it. Drain shells, let them cool just enough to handle without yelping, then spoon in the cheesy filling. Nestle them into the sauce, snug but not crammed, spoon more sauce over the top, and shower with extra mozzarella and Parm because we’re not shy.

Cover with foil (I spray the foil so it doesn’t steal my cheese) and bake 20 minutes. Uncover and bake 8–12 more until bubbly and browned in spots. If you’re a crispy-top person, broil for 1–2 minutes—don’t walk away. Let it sit for 5–10 minutes before serving so it can settle. Feeds 4–6, depending on how many “taste tests” you do while plating. Total time: about 45 minutes, give or take the toddler interruptions.

✔Ingredient Notes

– Jumbo pasta shells: Undercook them a smidge. If they’re too soft, they tear when you fill and you’ll invent new words.
– Ricotta: Whole milk is creamier. If yours is watery, drain it in a sieve or add a spoonful of Parmesan to tighten.
– Mozzarella: Freshly shredded melts nicer than bagged. But if it’s 6 p.m., use the bag. We’re not heroes.
– Parmesan (or Pecorino): Salt and tang. Pecorino makes it punchier—love it when I’m out of Parm.
– Egg: Helps the filling set. If you can’t do egg, skip it and stir in 2–3 tablespoons breadcrumbs for structure.
– Marinara sauce: Pick one you actually like on a spoon. Bland sauce = bland shells. Arrabbiata if you like heat.
– Spinach (optional): Squeeze it like it owes you money. Any extra water will make your filling soupy.
– Garlic + Italian seasoning: This is the cozy factor. Fresh basil on top at the end makes it feel fancy.

✔Recipe Steps

1. Preheat oven to 375°F and lightly oil a 9×13 baking dish.
2. Boil shells in salted water until very al dente; drain and cool slightly.
3. Stir ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, garlic, seasoning, salt, and pepper; fold in squeezed-dry spinach if using.
4. Spread 1 1/2 cups marinara in the dish and stuff shells with about 2 tablespoons filling each.
5. Nestle shells into the sauce, spoon remaining marinara over top, and sprinkle with remaining mozzarella and Parmesan.
6. Cover with greased foil and bake 20 minutes; uncover and bake 8–12 minutes more until bubbly, then rest 5–10 minutes.

What to Serve It With

– Garlicky green salad with a sharp vinaigrette (cuts the richness).
– Roasted broccoli or asparagus—toss with lemon after.
– Warm garlic bread or crusty baguette for swiping up sauce.
– A simple tomato-cucumber salad with red onion and a splash of red wine vinegar.
– Red wine if that’s your vibe; sparkling water with lemon if not.

✔Tips & Mistakes

– Undercook your shells. If they’re perfect in the pot, they’ll be mush in the oven.
– Don’t skimp the sauce. Dry corners are a tragedy—sauce the bottom and spoon some on top.
– Spray the foil. It stops the cheese from sticking and tearing off your beautiful top.
– Let it rest. Five minutes changes everything—cleaner slices, less molten slide.
– Drain watery ricotta or spinach. Water = soupy filling that leaks out.
– Taste the filling. It should be a little salty and garlicky before it ever hits the oven.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate up to 4 days. Reheat in the microwave with a spoon of water and a loose lid, or bake covered at 325°F until warmed through. Freezer? Yes—assembled but unbaked, wrap tight and freeze up to 2 months; bake from thawed, adding 10–15 minutes. And if you sneak a cold forkful straight from the dish the next morning… same. No shame, still delicious.

✔Variations and Substitutions

– Add-ins: Browned Italian sausage, sautéed mushrooms, or roasted veggies are all welcome.
– Cheese swap: Half cottage cheese whipped smooth with a blender works if you’re low on ricotta.
– Heat level: Use arrabbiata or stir in chili flakes. Mild crew? Stick with a mellow marinara.
– Herbs: Basil, parsley, or a little thyme. Dried is fine; fresh on top is a nice finish.
– Gluten-free: Use GF jumbo shells and check your sauce label; bake time’s the same.
– Lighter: Skip extra mozzarella on top and add more herbs—still cozy, just less extra.
– White bake: Swap marinara for a light béchamel or Alfredo if you’re feeling decadent.

Frequently Asked Questions

Delish Three Cheese Stuffed Shells

These cozy three-cheese stuffed shells are filled with a creamy ricotta mixture, topped with marinara and melty mozzarella, and baked until bubbly and golden—perfect for a family-friendly Italian dinner.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 24 shell jumbo pasta shells (dry)
• ▢ 2 cup ricotta cheese whole milk preferred
• ▢ 2 cup shredded mozzarella cheese divided
• ▢ 0.75 cup grated Parmesan cheese divided
• ▢ 1 egg large egg lightly beaten
• ▢ 2 clove garlic minced
• ▢ 0.25 cup fresh parsley chopped
• ▢ 0.25 cup fresh basil chopped, optional
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 3 cup marinara sauce
• ▢ 1 tbsp olive oil for tossing shells and greasing dish

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish with 0.5 tbsp olive oil.
• Cook shells in a large pot of salted boiling water until just shy of al dente (about 8 to 9 minutes). Drain, rinse under cool water, and toss with the remaining 0.5 tbsp olive oil to prevent sticking.
• In a bowl, combine ricotta, 1.5 cups mozzarella, 0.5 cup Parmesan, egg, garlic, parsley, basil (if using), salt, black pepper, and red pepper flakes. Mix until smooth.
• Spread 1 cup of marinara sauce over the bottom of the prepared baking dish.
• Fill each shell with about 2 tablespoons of the cheese mixture and arrange stuffed shells snugly in the dish.
• Spoon the remaining marinara evenly over the shells. Sprinkle the remaining 0.5 cup mozzarella and 0.25 cup Parmesan on top.
• Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until the sauce is bubbling and the cheese is lightly golden. Let rest 5 to 10 minutes before serving.
• Garnish with extra parsley or basil if desired and serve warm.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5 to 10 minutes to bake time. Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months. For a richer filling, swap part-skim ricotta for whole milk, or add a pinch of nutmeg.