Easy Classic Stuffed Shells

Classic Stuffed Shells

Delicious Classic Stuffed Shells are the perfect easy, weeknight dinner. Jumbo pasta shells are stuffed with a smooth, creamy, cheesy filling flavored with fresh herbs and baked to absolute perfection. 

 

Classic Stuffed Shells

 

This recipe always looks so fancy and so I always think that it must be hard to make but it’s NOT!!!! It’s easy and it’s so delicious! This will make it on to your family stand by dinner.

 

Classic Stuffed Shells

ingredients

1 24 ounce bottle of marinara sauce

For the Cheese Filling:

  • 20 ounces ricotta cheese
  • 1.2 cup finely grated parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • 3 large eggs, lightly beaten
  • 3 Tablespoons parsley, finely chopped
  • 3 Tablespoons basil, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the Shells:

  • 1/2 cup mozzarella cheese. shredded
  • 1/2 cup fontina cheese, cubed (mozzarella can be used instead)
  • 1/2 cup Parmesan cheese, grated
  • 1 bottle of your favorite marinara sauce- I always use Prego mushroom
  • 2 Tablespoons fresh parsley, finely chopped, for garnish

Classic Stuffed Shells

directions

 sauce: 

Pour your marinara sauce into a saucepan to warm. Set aside.

 

For the Cheese Filling:

  • In a large bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, basil, egg, eggs, salt and pepper. Stir together until just smooth. Set aside until needed.

For the Shells:

  • Bring a large pot of water to boil. Add a 1 teaspoon of salt, then stir in the pasta shells. Set a timer and cook for exactly 4 minutes. Drain and quickly run under cold water to stop the cooking process. Pat the shells dry and set aside.

 

Assembly and Baking:

  • Preheat the oven to 375 degrees (F). 
  • Pour 1 and 1/2 cup of the marinara onto the bottom of a 9X13-inch casserole dish. Set aside. 
  • Stuff each shell with a heaping tablespoon of the cheese filling, then place it in the baking dish. Nestle the shells as close together as possible. Repeat with all shells until you run out of cheese filling.
  • Top shells with remaining pasta sauce, then sprinkle with both cheeses.  Cover dish with foil.
  • Bake the shells for 35 minutes, or until the cheese is golden and bubbling.
  • Let rest for 5 minutes before serving. Then sprinkle with parsley and parmesan and serve! 

 

 

How long do you cook jumbo pasta shells?

Before assembling the stuffed pasta shells to bake, you’ll need to boil the jumbo pasta shells. Cook them according to the package instructions. It will typically take about 9 minutes to get them al dente, but only cook it for 4 minutes. You will be baking them later.

Keep an eye on them so they don’t overcook. After boiling, set them upside down on a baking sheet to dry.

If you want to cook the pasta shells ahead of time, you can keep them in the refrigerator for a up to a couple of days, and then stuff them and prepare them for baking.

Can you freeze cooked classic stuffed shells?

Yes! This baked stuffed shells recipe is really just a casserole, so it’s definitely freezer-friendly. Let the casserole dish cool, cover it, and set it in the freezer.

You can also portion out the pasta in freezer-safe containers, so it’s ready to reheat at a later time.

 

 

Did you try this Classic Stuffed Shells  recipe? What did you think? We would love to hear from you! Please leave us a comment below.

 

Love Pasta? Here’s some more Crazy Good Recipes!

 

Who doesn’t love pasta? Everyone Loves This Bow Tie Sausage Pasta Recipe! Not Only Is It Easy, Cheesy, And Delicious, But It Is A Hit With The Entire Family And You Can Make It Mild Or Spicy Depending On Your Preferences.

 

Bow Tie Sausage Pasta

 

This Cajun Chicken Pasta is a dinner winner with its creamy Cajun sauce and bites of tender pasta and chicken. It’s one of the easiest dinners, ready in less than 30 minutes.

 

Cajun Chicken Pasta

 

 

Easy Creamy Tomato Pasta! I’m not a straight marinara sauce lover, but I have found if I put a little cream into the sauce, I’m as happy as a clam!

The other night, we were making dinner and this is what we came up with, Easy Creamy Tomato Pasta! We used the tomatoes that we had bottled last Fall and we had the rest of the ingredients in the pantry. A win, win!

 

Easy Creamy Tomato Pasta

2 thoughts on “Easy Classic Stuffed Shells”

  1. I want to make this recipe for stuffed shells, but you did not give the total amount of marinara sauce needed. You just say to pour
    1-1/2 cups into a 9X13 baking dish, then later, to “Top shells with remaining pasta sauce.” So how much sauce is used altogether?
    Thank you.

    1. I’m so sorry that I left that off! But thank you for bringing it to my attention. Sometimes you go over the recipe so many times and you still forget something. You need 1 24 ounce bottle of marinara sauce.

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