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4.8 from 12 votes

Stuffed Pasta Shells

These stuffed pasta shells are Italian-inspired comfort food made with perfectly cooked shells stuffed with 3 types of cheese, herbs, seasoning, some red pepper flakes for heat, and marinara sauce. They're saucy, cheesy, and fun to make!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 456 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 16 ounces jumbo pasta shells
  • 24 ounces marinara sauce
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese shredded and divided
  • 1 cup Parmesan Cheese grated and divided
  • 1 large egg
  • 2 tablespoons fresh parsley minced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 350° F. Spray an 9x13” baking dish with non-stick cooking spray.
  2. Spread half of the marinara sauce in the bottom of the dish.
  3. In a large pot, bring water to a boil.
  4. Add the shells and cook for about 10 minutes or just until they are al dente according to the time on the package directions
  5. Pour the shells into a colander in the sink to drain them. Run cold water over them until they are cool.
  6. In a large bowl, add the ricotta cheese, 1 cup of shredded mozzarella, ¾ cup grated parmesan, egg, parsley, garlic powder, Italian seasoning, salt and red pepper flakes and mix until combined well.
  7. Spoon about 2 tablespoons of the cheese mixture into each shell, depending on the size of the shells. Place the filled shells open side up in the baking dish.
  8. Top the filled shells with the remaining marinara sauce and then sprinkle the remaining mozzarella and parmesan cheeses on top.
  9. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
  10. Then remove the foil and turn the oven to broil and broil for 2-3 minutes until the cheese is bubbly and golden brown. (watch carefully so they don't burn)
  11. Garnish with fresh basil leaves or minced parsley if desired.

Notes

  • Variations● Spinach Stuffed Shells: Thaw a 10 ounce package of frozen chopped spinach. Squeeze all of the water out of it very well add it to the cheese mixture. Or you can also use 2 cups of fresh, chopped baby spinach● Meat Stuffed Shells: Add cooked ground beef, ground turkey, ground chicken, shredded cooked chicken or Italian sausage. Simply mix it with the marinara sauce.● Alfredo Stuffed Shells: Swap the marinara sauce for Alfredo sauce.
  • Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.
  • Use jumbo pasta shells at least 2" x 1" in diameter. You can also use manicotti noodles.
  • Use homemade marinara sauce or store bought jarred marinara. High quality marinara if best.
  • Swap the ricotta cheese for cottage cheese.
  • Omit the red pepper flakes.

Nutrition Information

Serving 1serving Calories 456kcal (23%) Carbohydrates 50g (17%) Protein 27g (54%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 77mg (26%) Sodium 983mg (41%) Potassium 494mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 998IU (20%) Vitamin C 7mg (8%) Calcium 512mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 1serving
Calories 456kcal 23%
Carbohydrates 50g 17%
Protein 27g 54%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 77mg 26%
Sodium 983mg 41%
Potassium 494mg 11%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 998IU 20%
Vitamin C 7mg 8%
Calcium 512mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.