Imagine sinking your fork into big, tender pasta shells bursting with a creamy, cheesy filling baked to perfection in a rich marinara sauce. This simple comfort dish brings together familiar flavors with an elegant presentation that’s perfect for cozy dinners or a special meal.
With just four stuffed shells, this recipe balances indulgence and portion control, making it ideal for intimate gatherings or a satisfying solo treat. The blend of ricotta, mozzarella, and Parmesan cheese creates a luscious texture that melts in your mouth, while the herbs and garlic add an inviting aroma and subtle flavor depth.
- Perfectly portioned for individual servings or small groups.
- Creamy and cheesy filling delivers comforting, rich flavors.
- Simple ingredients come together quickly for an impressive dish.
- Versatile base that allows for easy customization and variations.
Ingredients
- 4 jumbo pasta shells: Large, tender shells that hold the creamy filling perfectly without breaking.
- ½ cup ricotta cheese: Soft and mild, providing a smooth and creamy base for the filling.
- ¼ cup shredded mozzarella: Adds a stretchy, melty texture and mild mozzarella flavor.
- 2 tablespoons grated Parmesan: Sharp and nutty, enhancing the cheese blend with savory notes.
- 1 tablespoon cream cheese (optional): Extra creamy addition that makes the filling richer and silkier.
- 1 tablespoon chopped parsley: Fresh herb that brings brightness and a subtle earthiness.
- ½ teaspoon garlic powder: Provides warm, aromatic flavor without overpowering the filling.
- Salt & black pepper: Essential seasoning to balance and enhance all flavors.
- ½ cup marinara sauce: Classic tomato sauce with herbs that adds moisture and tangy depth.
- Extra mozzarella for topping: Creates a golden, bubbly crust on the baked shells.
Instructions
- Cook pasta shells
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Boil salted water and cook the jumbo pasta shells until they are al dente, firm but cooked through. This texture helps the shells hold their shape during stuffing and baking.
- Prepare the cheese filling
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In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, cream cheese (if using), chopped parsley, garlic powder, salt, and black pepper. Mixing these well creates a creamy, flavorful filling with balanced seasoning.
- Stuff the shells generously
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Carefully fill each cooked pasta shell with a generous amount of the cheese mixture. Ensuring each shell is well-stuffed results in a hearty and satisfying bite every time.
- Assemble the baking dish
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Spread half of the marinara sauce evenly in the bottom of a small baking dish. Place the filled shells on top, then spoon the remaining sauce over them. Sprinkle extra mozzarella on top for a bubbly, golden finish.
- Bake until bubbly
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Preheat the oven to 375°F (190°C) and bake the assembled dish for 15–18 minutes. This melts the cheese, blends the flavors, and creates a deliciously bubbly top.
- Garnish and serve warm
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Remove from the oven and garnish with fresh parsley. Serving the shells warm ensures the cheese filling is creamy and the sauce is comforting.
- Do not overcook pasta shells to avoid breaking when stuffing.
- Mix cheeses thoroughly for even texture and flavor.
- Use fresh marinara for best taste; jarred varieties work fine too.
- Let the dish rest a few minutes after baking for easier serving.
Storage Tips
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain creamy texture and prevent drying out.
Serving Suggestions
Serve these stuffed shells alongside a crisp green salad or garlic bread for a complete meal. A glass of light red wine or sparkling water pairs beautifully with the rich cheese flavors.
- Use room temperature cheeses for easier filling mixing.
- Gently pat dry pasta shells after boiling to prevent watery filling.
- Customize with cooked spinach, mushrooms, or seasoned ground meat to add variety.
FAQs
- Can I make this recipe ahead of time?
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Yes, you can assemble the stuffed shells a day in advance, cover, and refrigerate. Bake fresh when ready to serve.
- What can I use instead of ricotta cheese?
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You can try cottage cheese blended smooth or mascarpone as a creamier alternative.
- Can this recipe be frozen?
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Cover the assembled but unbaked shells tightly and freeze for up to 2 months. Thaw overnight before baking.
- How can I make this vegan?
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Substitute dairy cheeses with plant-based versions and use vegan marinara sauce to keep it completely vegan.
- Is it necessary to use cream cheese?
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No, cream cheese is optional. It adds extra creaminess but the recipe works well without it.
- Can I use Alfredo sauce instead of marinara?
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Yes, swapping marinara for Alfredo creates a rich, creamy version of stuffed shells.
- How spicy is this dish?
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This dish is mild by default; add chili flakes to the filling or sauce if you prefer some heat.
Four Stuffed Pasta Shells
Equipment
- 1 baking dish
- 1 large pot for boiling pasta
- 1 mixing bowl
Ingredients
- 4 jumbo pasta shells
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cream cheese optional
- 1 tablespoon chopped parsley
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup marinara sauce
- Additional shredded mozzarella for topping
Instructions
- Boil the jumbo pasta shells in salted water until al dente, then drain and let them cool slightly.
- In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, cream cheese, chopped parsley, garlic powder, salt, and black pepper until well mixed.
- Generously fill each pasta shell with the cheese mixture.
- Spread marinara sauce evenly in the bottom of a baking dish.
- Place the stuffed shells on top of the marinara sauce, then spoon more sauce over them and sprinkle with additional shredded mozzarella.
- Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes, until the dish is bubbly and the cheese is melted.
- Garnish with chopped parsley and serve warm.
Notes
- Add cooked ground beef or chicken for extra protein.
- Incorporate spinach or mushrooms for added veggies.
- Use Alfredo sauce instead of marinara for a creamy variation.
- Add chili flakes for a spicy kick.
- Top with fresh basil to enhance flavor.
