Backed Stuffed Shells

Hey y'all! If you're on the hunt for a satisfying, cheesy comfort dish that's sure to wow your friends and family, you've landed in the right spot. These Backed Stuffed Shells are brimming with creamy ricotta, hearty marinara, and gooey mozzarella, making them a hit for cozy weeknight dinners, meal prep, or impressing your guests at gatherings. Let's get cooking!

Why You’ll Love This Backed Stuffed Shells Recipe

• Rich and creamy filling makes every bite irresistibly delicious.
• Perfect for prepping ahead and baking later, saving you time on busy days.
• Kid-friendly and crowd-pleasing for parties and potlucks.
• Customizable with your favorite cheeses or proteins.
• Leftovers taste even better the next day!

Backed Stuffed Shells Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• ½ cup freshly grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (store-bought or homemade)
• 2 tablespoons chopped fresh basil (plus more for garnish)
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• Salt and black pepper to taste

How to Make Backed Stuffed Shells

1. Prep the Pasta Shells

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add jumbo shells and cook for 8-9 minutes, stirring occasionally, until just al dente. Drain and set aside.

2. Make the Cheese Filling

3. In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper. Stir until smooth and well blended.

3. Stuff the Shells

4. Drizzle olive oil in a 9x13" baking dish and spread 1 cup marinara sauce on the bottom.
5. Carefully stuff each shell with about 2 tablespoons of the cheese mixture and arrange filled shells in the baking dish, open side up.

4. Top and Bake Stuffed Shells

6. Spoon remaining marinara sauce over shells and sprinkle with the remaining ½ cup mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubby and golden.
8. Let cool for 5-10 minutes, garnish with more basil, and serve hot!

Backed Stuffed Shells Cooking Notes

• Don’t overcook the pasta shells—they’ll finish cooking in the oven for a perfect texture.
• If the filling seems too dry, add a splash of milk or cream to reach the desired consistency.
• For ideas on picking quality cheeses, check out Food Network's Cheese Guide.

Variations on Backed Stuffed Shells

• Meaty Stuffed Shells: Add browned ground beef or sausage to the cheese mixture for extra heartiness.
• Spinach & Ricotta: Fold in 1 cup thawed frozen spinach (squeezed dry) into the cheese filling for extra veggies.
• Vegan: Use vegan ricotta and mozzarella plus egg alternative.

Equipment Needed for Backed Stuffed Shells

• Large pot for boiling pasta
• 9x13 inch baking dish
• Mixing bowls
• Spoon or piping bag for stuffing
• Foil for covering

Storage Instructions for Backed Stuffed Shells

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze prepped (unbaked) shells for up to 3 months—allow to thaw overnight before baking as usual.
• Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Serving Suggestions for Backed Stuffed Shells

• Pair with a crisp green salad or classic garlic bread.
• Add a glass of red wine such as Chianti or Sangiovese for a complete Italian meal.
• Serve with roasted veggies or a simple antipasto platter for gatherings.

Pro Tips for the Best Backed Stuffed Shells

• Let the shells cool slightly after boiling for easier handling and filling.
• Use a piping bag or zip-top bag with the corner snipped to neatly fill the shells.
• For more info on cooking techniques, see this pasta guide.

Backed Stuffed Shells FAQ

Can I make Backed Stuffed Shells ahead of time?

Absolutely! Prepare the stuffed shells, cover, and refrigerate for up to 24 hours or freeze unbaked for later.

Can I substitute cottage cheese for ricotta?

Yes, cottage cheese works well as a substitute; just drain it first for a thicker consistency.

Why did my shells fall apart?

Overcooking pasta can cause shells to tear—be sure to cook them just until al dente and cool them before filling.

Prep Time: 20 minutes  |  Total Time: 1 hour

★★★★★ 4.20 from 30 ratings

Baked Stuffed Shells

yield: 6 servings

prep: 25 mins

cook: 40 mins

total: 50 mins

Baked Stuffed Shells is a comforting Italian pasta dish featuring jumbo shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella cheese. Perfect for a hearty family dinner.

🖨️ Print Pin Recipe

Ingredients

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 large egg
• 2 cups marinara sauce
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. 2
   Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
3. 3
   In a large bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan cheese, spinach, egg, garlic, basil, salt, and pepper. Mix well until evenly blended.
4. 4
   Fill each cooked shell with the cheese and spinach mixture and arrange them side by side in the baking dish.
5. 5
   Pour marinara sauce evenly over the stuffed shells. Sprinkle remaining ½ cup mozzarella cheese on top.
6. 6
   Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 22gg

Fat: 19gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 42gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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