Baked pastas are always a good idea. There are just so many types of delicious baked pastas, from baked ziti to a decadent mac and cheese, they always look, taste, and smell fantastic. It was about time that I made another time, this time, one that I consider the "underdog" of baked pastas: stuffed shells. I'll show you how to make classic baked stuffed shells and I guarantee you'll opt to make them from scratch instead of take out.

Who doesn't love a good pasta dish? It could be any time of year, just bring me pasta no questions asked!
Baking pasta adds another layer of flavor, and makes the dish taste very comforting. I've got a few other comforting pastas like rigatoni fiorentina, creamy spinach pasta, or a brown butter pappardelle. These shells are in great company.
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What are the ingredients for a stuffed shells recipe?

- Jumbo Shells Pasta - these are, for obvious reasons, a must for this dish. Such a fun pasta shape!
- Ricotta Cheese - we need to use ricotta here, it's a classic ingredient in stuffed shells and mixes with other cheese like mozzarella to form the filling.
- Mozzarella Cheese - mozzarella cheese goes on top of the stuffed shells and also goes inside the filling.
- Marinara Sauce - I used 32oz for the base of the shells, and it was just a little too much, so if you can find 28oz can that will work well. Try and keep the marinara simple with as little ingredients as possible.
- Parmesan - while I did not include this in the picture above, this is a great ingredient to incorporate for more sharp, cheesy flavor.
- Egg - the beaten egg helps to bind all of the other ingredients together for the filling.
- Dried Spices - I like to use a blend of dried oregano and dried parsley for flavor within the filling.
See the recipe card below with specific information about quantities.
How do I make this baked pasta recipe?

Step 1: In a large bowl, pour in the cheeses, egg, and spices.

Step 2: Combine the ricotta, mozzarella, parmesan, and beaten egg using a spatula until smooth.

Step 3: Scoop the mixture into a large ziplock bag, then snip the bottom of the bag.

Step 4: Meanwhile, Boil the shells to al dente, strain then set aside to cool for 2 minutes. Add marinara to the bottom of a large casserole dish.

Step 5: Pipe the filling into each of the shells, enough to just spill out at the sides. Place the shells in a baking dish, repeat until all shells have been filled, 20 in total.

Step 6: Top the shells with the rest of the mozzarella cheese. Cover with foil 375º for 25 minutes then uncover for broil: to brown the cheese 3-4 minutes.
HINT: The shells need to be boiled until al dente (approximately 8-9 minutes) or else they will fall apart when they bake.
Recipe Substitutions
If you want to make this but have dietary or allergy concerns, here's some of the recommendations I have:
- Shells - If you need to make this gluten free, here's a link to a few gluten free options for shells.
- Ricotta - you can find a dairy-free ricotta or a dairy-alternative to sub the ricotta.
- Mozzarella - similar to the ricotta, swap the whole milk shredded mozzarella with a dairy-free version from Miyokos or your favorite brand. Just make sure the cheese melts well.

Ways to serve this recipe
This baked pasta recipe is great for a variety of reasons, and here are some ways you can serve this
- For a date night in dinner.
- Prep ahead on a Sunday night and bake Monday for a foolproof dinner.
- Make a large batch for your next family dinner.
- Bring to a lunch or a potluck.
Tips for perfecting this recipe
- Remember to cook the pasta just to al dente so that the shells don't fall apart when baking.
- Piping the filling is a whole lot easier than using a spoon or an ice cream scoop. I highly recommend using a large ziplock bag and snipping the bottom to "pipe" the filling into each shell.
- Don't forget to use the seasonings in the filling, this gives incredible flavor and extra color too.

Storage, Freezing, and Reheating
To Store: Place any leftover shells in an airtight container in the fridge and consume within 4 days.
To Freeze: Wrap the casserole dish and place in the freezer. Label the date in which it was made and consume within two months. Thaw overnight in the fridge or you can bake from frozen: preheat oven to 400º and bake for 35-40 minutes.
To Reheat: If you have leftovers, you can use the microwave on 50% power or reheat in the oven for 15 minutes at 300º
Hungry for more?
Looking for other amazing pasta recipes? You'll love these!
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If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!

How to Make Classic Baked Stuffed Shells Recipe
Equipment
- oven safe casserole dish
- large pot
- strainer
- wooden spoon
- ziplock bag for piping the shells
- spatula
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 2 ½ cups mozzarella cheese divided
- ½ cup parmesan optional
- 1 whole egg beaten
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 28 oz marinara sauce
Instructions
- In a large bowl, pour in the cheeses, egg, and spices.
- Combine the ricotta, mozzarella, parmesan, and beaten egg using a spatula until smooth.
- Scoop the mixture into a large ziplock bag, then snip the bottom of the bag.
- Meanwhile, Boil the shells to al dente, strain then set aside to cool for 2 minutes. Add marinara to the bottom of a large casserole dish.
- Pipe the filling into each of the shells, enough to just spill out at the sides. Place the shells in a baking dish, repeat until all shells have been filled, 20 in total.
- Top the shells with the rest of the mozzarella cheese. Cover with foil 375º for 25 minutes then uncover for broil: to brown the cheese 3-4 minutes.
Sha Peace
this is so yummy and so easy to make! my husbands favorite
Morgan Peaceman
thank you for that feedback!!! It's a favorite of mine too!
Daniel Flores
This was hands down the BEST homemade stuffed shells Ihave ever made. I never made these before but I always order when I go to italian restaurants. This was easy and very very tasty. The egg part threw me off, but I understand the reason why it's added. Thank you!
Morgan Peaceman
Awww this makes me so happy to hear. Yes, the egg helps keep all the ingredients blended and gives a great texture.
Kathryn
The way I ran to the store to get these ingredients to make them. Damn these were delicious. And so easy. Why haven’t I made these before?! Saved and will make again. So good!
Catie Fuschillo
So delicious and melts in your mouth! A perfect meal for any day, loved by everyone!!
Erica
Stuffed shells have always been a favorite of mine! These are bombbbbb! Definitely try it because it will not disappoint!