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scooping homemade ricotta stuffed shells out of baking dish
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4.93 from 13 votes

Stuffed Shells

Stuffed shells are an easy and delicious dinner recipe. Four cheeses including ricotta, mozzarella, mascarpone and parmesan make this the best!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 servings


  • 12 ounces jumbo pasta shells
  • 2 eggs slightly beaten
  • 16 ounces ricotta cheese
  • 8 ounces mascarpone cheese
  • 1 pound shredded mozzarella cheese divided
  • 8 ounces grated Parmesan cheese divided
  • 1 tablespoon dried Italian seasoning
  • 8 fresh basil leaves minced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 56 ounces pasta sauce two 28-ounce jars, can use less if jars are smaller


  • Preheat oven to 350°F.
  • Boil pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook for only 3-4 minutes and then drain. You want to start the cooking process, but you need them firm enough to stuff. They will continue cooking in the oven.
    cooked pasta shells in strainer
  • Mix cheeses: In a large bowl, mix eggs, ricotta, mascarpone, half the mozzarella, half the Parmesan, Italian seasoning, basil, garlic, salt and red pepper flakes until well combined.
    ricotta mixed with other cheeses for stuffed shell recipe
  • Fill pasta shells: Add ricotta mixture to a resealable plastic bag or a piping bag. Snip the corner off. Fill each par cooked shell with the cheese filling. Place stuffed shells in a 9x13 inch baking dish.
    pasta shells filled with soft cheese in casserole dish
  • Add remaining ingredients: Cover shells with pasta sauce and then top with remaining shredded cheese. Cover with foil.
    shredded cheese over marinara sauce in casserole dish
  • Bake: Cook covered stuffed shells in preheated oven for 45 minutes. Remove foil and continue cooking for another 5-15 minutes until edges are bubbly and cheese is melted. Best results if you let stand for 15 minutes before serving.


Make ahead and freezer directions: Prepare recipe all the way up until you cover casserole dish with foil. At this point the shells can be refrigerated for one day before baking or can be frozen. If frozen, allow them to fully thaw in refrigerator before baking. Cook time may need to be increased if shells are cold.


Calories: 742kcal | Carbohydrates: 47g | Protein: 41g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 167mg | Sodium: 2056mg | Potassium: 912mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2245IU | Vitamin C: 14.1mg | Calcium: 810mg | Iron: 3.7mg