Stuffed Shells


Jumbo stuffed shells filled with three types of cheese are topped with a savory tomato sauce in this family-friendly pasta dish that'll have everyone coming back for seconds! These stuffed shells are easy-to-make and always guaranteed to be a hit. This rich and cheesy comfort-food meal looks like a deep-dish pizza when it's done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
1 9x13-inch casserole

Cheesy stuffed shells are the perfect family-friendly comfort food. They're packed with ingredients you probably already have — and they're easy to customize when you want something new.

What are you waiting for? Save this recipe to your collection because it's going to become your go-to.

Overhead of stuffed shells in a casserole dish with a scoop being pulled out

Dotdash Meredith Food Studios

How to Make Stuffed Shells

Stuffed shells are incredibly easy to prep in just 15 minutes, so here's what you can expect from this recipe:

Cook the Shells

Cook the pasta shells to al dente, about 8-10 minutes.

Make the Filling

Combine ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper in a bowl. Set aside.

Make the Sauce

Combine pasta sauce, mushrooms, mozzarella, and Parmesan in a bowl. Set aside.

Stuff the Shells

Stuff each shell with ricotta mixture and place in a baking dish. Cover the shells with the sauce mixture.


Bake until golden brown and bubbly.

Can You Make Stuffed Shells Ahead of Time?

Yes! Stuffed shells are a great make-ahead meal. Fully assemble the stuffed shells in a baking dish and cover the unbaked stuffed shells with foil. Store the baking dish in the fridge for one to two days, then bake as directed. You may need to add a few extra minutes to the bake time to account for the chilled temperature.

What to Serve with Stuffed Shells

Stuffed shells make a delicious, hearty main dish. So, you may want to serve them with a lighter side, like Caesar salad or roasted vegetables. We also like to pair these stuffed shells with buttered Italian bread or garlic knots.

How to Store Stuffed Shells

Store leftover stuffed shells in an airtight container in the fridge for up to four days. Reheat in the microwave.

Can You Freeze Stuffed Shells?

You can freeze both baked and unbaked stuffed shells.

To freeze baked stuffed shells, simply place the leftover shells in an airtight container or zip-top freezer bag. Freeze for up to three months. Thaw in the fridge overnight.

To freeze unbaked stuffed shells, assemble the shells in a baking dish, then wrap the entire dish (pan and all) with a layer of storage wrap, then a layer of foil. Freeze for up to three months. Thaw in the fridge overnight, then bake as directed. You may need to add extra time to the bake to account for the frozen temperature.

Allrecipes Community Tips and Praise

"Soooo good, definitely a keeper. I prepared it the night before (w/o baking) and just covered it and put it in the fridge. When I got home the next day, I just threw it in the oven for 50 minutes and it came out perfect," says Alex L.

"This is a wonderful recipe. I do not like cottage cheese in my shells so this was exactly what I was looking for. Only changes: I use homemade sauce, I add a package of frozen chopped spinach to the filling (defrosted and well drained of water) and I omit the mushrooms. All of the above are just my personal preferences. The recipe is still great exactly as written," according to WILSKA50.

"I've made this so many times now, my almost 2 year old and Husband absolutely love this recipe! I leave the mushrooms out but do everything else the same and it's always amazing! Prepping is so easy also which is a big bonus in my opinion," raves Amanda Geiger.

Editorial contributions by Bailey Fink


  • 1 (12 ounce) package jumbo pasta shells

  • 1 (32 ounce) container ricotta cheese

  • 1 pound shredded mozzarella cheese, divided

  • 8 ounces grated Parmesan cheese, divided

  • 2 large eggs, beaten

  • 1 tablespoon dried parsley

  • 1 teaspoon salt, or more to taste

  • 1 teaspoon ground black pepper

  • 1 (28 ounce) jar pasta sauce

  • 8 ounces sliced fresh mushrooms


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.

    Boiled pasta shells in a colander.

    Dotdash Meredith Food Studios

  3. While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.

    Ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, salt, and pepper mixed in a large bowl.

    Dotdash Meredith Food Studios

  4. Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.

    Pasta sauce and mushrooms in a medium bowl.

    Dotdash Meredith Food Studios

  5. Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.

    Pasta shells being stuffed with cheese mixture and placed in a casserole dish.

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.


For more flavor, add more spices to the filling if desired.

Nutrition Facts (per serving)

550 Calories
25g Fat
44g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 550
% Daily Value *
Total Fat 25g 31%
Saturated Fat 14g 70%
Cholesterol 116mg 39%
Sodium 1544mg 67%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 38g
Vitamin C 2mg 12%
Calcium 884mg 68%
Iron 3mg 16%
Potassium 594mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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