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how to make the best stuffed shells

Stuffed Shells

Stuffed shells are an easy and delicious dinner recipe. Four cheeses including ricotta, mozzarella, mascarpone and parmesan make this the best!
Course Main Course
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings
Calories 742


  • 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)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 56 ounces pasta sauce ((two 28-ounce jars))


  • Preheat oven to 350 degrees F.
  • 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.
  • 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. Stuff cooked shells with ricotta mixture by piping through a resealable plastic bag with the corner snipped off. Place stuffed shells in a 9x13 inch baking dish.
  • Cover shells with pasta sauce and then top with remaining shredded cheese. Cover with foil.
  • Bake in preheated oven 45 minutes. Remove foil and continue cooking for another 5-15 minutes until edges are bubbly and cheese is melted.


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