14 Savory Italian Stuffed Shell Recipes That Overflow With Comfort

I have a soft spot for Italian stuffed shells, and I just can’t keep these comforting recipes to myself. There’s something truly special about the way each pasta shell cradles a tasty filling like ricotta, spinach, or even a touch of lobster. These dishes offer more than just a meal—they’re a cozy hug on a plate. Ready to find your next favorite recipe? Let’s explore these savory stuffed shell creations together.

Classic Ricotta and Spinach Stuffed Shells

Classic Ricotta and Spinach Stuffed Shells is a beloved Italian dish that combines the rich flavors of creamy ricotta cheese with the earthy taste of fresh spinach, all encased in tender pasta shells. This comforting meal is perfect for a cozy family dinner or a gathering with friends.

The shells are generously filled with a savory mixture and baked to perfection in a luscious marinara sauce, topped with melted mozzarella, resulting in a delightful blend of textures and tastes that’s bound to please everyone’s palate.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small dinner party or a hearty family meal. With easy-to-find ingredients and straightforward preparation, these stuffed shells are a fantastic way to bring the taste of Italy to your table.

Whether you’re an experienced cook or a kitchen novice, you’ll find that making Classic Ricotta and Spinach Stuffed Shells is both rewarding and enjoyable, with a delicious payoff that everyone will appreciate.

Ingredients:

• 24 jumbo pasta shells
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to make sure it reaches the right temperature for baking the filled shells.
2. Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells until they’re al dente, following the package instructions. This usually takes about 8-10 minutes. Drain the shells and set aside to cool slightly.
3. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
4. Mix the Ricotta Filling: In a large bowl, combine the spinach mixture, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt, pepper, and dried Italian herbs. Mix well until all ingredients are thoroughly combined.
5. Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and spinach mixture, using a spoon to pack the filling gently.
6. Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish. Arrange the stuffed shells in the dish in a single layer. Pour the remaining marinara sauce over the top of the shells, making sure they’re well-covered.
7. Bake the Shells: Sprinkle the shredded mozzarella cheese over the shells, covering them evenly. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve hot.

Extra Tips: For the best results, choose high-quality ricotta cheese, as it greatly influences the creaminess and flavor of the filling. If fresh spinach is unavailable, you can substitute with frozen spinach, but remember to thaw and squeeze out excess moisture before adding it to the filling.

Feel free to experiment with additional herbs or spices to customize the taste to your liking. If you have any leftover filling, it can be used as a delicious spread on toast or as a dip for vegetables.

Sausage and Mozzarella Stuffed Shells

Sausage and Mozzarella Stuffed Shells is a classic Italian dish that brings together the savory flavors of Italian sausage and gooey mozzarella cheese, all nestled in tender pasta shells and smothered with a rich tomato sauce.

This comforting dish is perfect for a family dinner or a gathering with friends, offering a delightful combination of textures and tastes. The stuffed shells are baked to perfection, allowing the cheese to melt and the flavors to meld beautifully, resulting in a satisfying and hearty meal.

Preparing Sausage and Mozzarella Stuffed Shells is relatively simple, yet it delivers an impressive and flavorful result. The key lies in using high-quality ingredients and taking the time to create a well-seasoned filling.

The process involves cooking the sausage, stuffing the shells, and baking them with plenty of mozzarella and marinara sauce. This dish can be prepared in advance and baked just before serving, making it a convenient option for busy cooks who want to enjoy a delicious homemade meal without too much fuss.

Ingredients (Serves 4-6):

• 20-24 jumbo pasta shells
• 1 pound Italian sausage, casings removed
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside, allowing them to cool slightly.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spatula, until browned and fully cooked, about 7-10 minutes. Drain any excess fat and remove the skillet from the heat.
3. Make the Filling: In a large mixing bowl, combine the cooked sausage, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.
4. Stuff the Shells: Using a spoon, fill each cooked pasta shell with the sausage and cheese mixture. Be generous with the filling, ensuring each shell is well-packed.
5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells, then sprinkle the remaining 1/2 cup of mozzarella cheese on top.
6. Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

For added flavor, consider adding chopped spinach or sautéed mushrooms to the sausage mixture. You can also use a combination of cheeses, such as provolone or fontina, to enhance the cheesy goodness.

If you prefer a spicier dish, opt for spicy Italian sausage or add a pinch of red pepper flakes to the filling. To make this dish ahead of time, prepare it up to the baking stage, cover, and store it in the refrigerator for up to 24 hours before baking.

This makes it an ideal option for meal prep or entertaining guests with minimal last-minute effort.

Creamy Four Cheese Stuffed Shells

Creamy Four Cheese Stuffed Shells is a delightful Italian dish that brings together a rich blend of cheeses and classic pasta. This recipe combines ricotta, mozzarella, Parmesan, and provolone to create a creamy filling that’s both indulgent and satisfying. The stuffed shells are nestled in a zesty marinara sauce and baked to perfection, resulting in a comforting meal that’s perfect for family dinners or special occasions.

The combination of flavors and textures makes this dish a favorite among cheese lovers and pasta enthusiasts alike. The preparation of Creamy Four Cheese Stuffed Shells is straightforward, but the outcome is sure to impress. The key is to guarantee the right balance of cheeses and to cook the pasta shells just right, so they hold their shape while being filled.

This recipe serves 4-6 people, making it ideal for a small gathering or a cozy family meal. By following the instructions carefully, you’ll be able to create a dish that looks as good as it tastes, with gooey cheese and a savory sauce that will have everyone coming back for seconds.

Ingredients:

• 20-24 large pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded provolone cheese
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1 clove garlic, minced
• Olive oil for drizzling

Cooking Instructions:

1. Prepare the Pasta Shells: Start by bringing a large pot of salted water to a boil. Add the pasta shells and cook them until they’re al dente, typically about 8-10 minutes. Once done, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
2. Make the Cheese Filling: In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, and provolone cheeses. Add the egg, minced garlic, and chopped basil and parsley. Season the mixture with salt and pepper. Mix thoroughly until all ingredients are well combined.
3. Stuff the Shells: Preheat your oven to 375°F (190°C). Take each cooled shell and carefully fill it with a generous spoonful of the cheese mixture. Be gentle to avoid tearing the shells.
4. Assemble the Dish: Spread a layer of marinara sauce evenly across the bottom of a baking dish. Arrange the stuffed shells in the dish, open side up. Pour the remaining marinara sauce over the top of the shells, guaranteeing they’re well covered.
5. Bake: Drizzle a light amount of olive oil over the top of the shells. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with additional chopped basil or parsley if desired.

Extra Tips:

For the best results, make sure your pasta shells are cooked to al dente; this prevents them from becoming too soft and tearing during the stuffing process. You can prepare the cheese filling a day in advance and store it in the refrigerator to save time on the day of cooking.

If you like a spicier sauce, consider adding a pinch of red pepper flakes to the marinara. Finally, don’t hesitate to experiment with different cheese combinations to suit your preference; gouda or fontina could add a unique twist to the dish.

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells are a delightful twist on the classic stuffed pasta dish, bringing together the earthy flavors of spinach with the tangy, subtle sweetness of artichokes. This recipe not only elevates the traditional Italian flavors but also infuses them with a creamy, cheesy goodness that’s irresistible. Perfect for a family dinner or a gathering with friends, this dish promises to be a comforting and satisfying meal that appeals to both vegetarians and meat-eaters alike.

The beauty of Spinach and Artichoke Stuffed Shells lies in the simplicity of its ingredients, allowing each component to shine through. The creamy ricotta cheese, combined with the vibrant green spinach and tender artichokes, creates a filling that’s both rich and flavorful. The shells are then nestled in a bed of savory tomato sauce and topped with melted mozzarella, creating a harmonious blend of textures and tastes. This dish is sure to become a staple in your kitchen, providing a hearty, delicious meal that can be prepared in advance and enjoyed at any time.

Ingredients (Serves 4-6)

• 20-24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish (optional)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your dish will cook evenly and thoroughly once it’s assembled.
2. Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells until they’re al dente, usually about 8-10 minutes. Drain and set aside to cool slightly so they can be handled easily.
3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, spinach, artichokes, garlic, egg, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Stuff the Shells: Once the pasta shells have cooled enough to handle, stuff each shell generously with the spinach and artichoke mixture using a spoon.
5. Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, then pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella cheese on top.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired, and serve warm.

Extra Tips

For an added depth of flavor, consider incorporating some lemon zest into the filling mixture to enhance the artichoke’s natural brightness. If you prefer a slightly crispier topping, broil the dish for an additional 2-3 minutes after baking.

To make this dish ahead of time, you can prepare the shells and store them in the refrigerator for up to 24 hours before baking. Finally, feel free to experiment with different cheeses or add a touch of heat with red pepper flakes for a spicier version.

Mushroom and Goat Cheese Stuffed Shells

Mushroom and Goat Cheese Stuffed Shells is a delightful Italian-inspired dish that’s perfect for a cozy family dinner or an elegant gathering. The creamy, tangy flavor of the goat cheese pairs beautifully with the earthy richness of mushrooms, creating a filling that’s both indulgent and satisfying. Nestled inside pasta shells and topped with a savory tomato sauce and melted cheese, this dish is sure to impress your guests and become a family favorite.

This recipe serves 4-6 people and is a wonderful way to enjoy a vegetarian meal that’s both hearty and flavorful. The combination of textures from the tender pasta, creamy filling, and bubbly cheese topping is sure to please even the most discerning palates. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward enough to follow and offers plenty of room for customization to suit your taste preferences.

Ingredients:

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 10 ounces mushrooms, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 ounces goat cheese, softened
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Mushrooms: Add the chopped mushrooms to the skillet with the onion and garlic. Cook until the mushrooms release their moisture and start to brown, about 7-10 minutes. Stir in the dried thyme, oregano, salt, and pepper. Remove from heat and let cool slightly.
4. Prepare the Filling: In a large bowl, combine the softened goat cheese, ricotta cheese, grated Parmesan, and lightly beaten egg. Mix until well combined. Stir in the cooled mushroom mixture until evenly distributed.
5. Stuff the Shells: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. Stuff each pasta shell with the mushroom and cheese mixture, then arrange them in a single layer in the baking dish.
6. Top and Bake: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

Extra Tips:

When cooking the pasta shells, make sure to undercook them slightly, as they’ll continue to cook in the oven and absorb some of the sauce. This prevents them from becoming too mushy.

If you wish to prepare this dish ahead of time, you can assemble the stuffed shells and refrigerate them for up to a day before baking. Additionally, feel free to experiment with different types of mushrooms or cheese to customize the flavors to your liking. Enjoy your Mushroom and Goat Cheese Stuffed Shells with a side salad or garlic bread for a complete meal.

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells are a delightful twist on traditional Italian stuffed pasta. This dish combines the rich and aromatic flavors of pesto with tender, juicy chicken and a creamy cheese filling, all nestled inside jumbo pasta shells. Topped with a luscious layer of marinara sauce and melted cheese, these stuffed shells make for a satisfying meal that’s perfect for both weeknight dinners and special occasions.

The combination of savory pesto, succulent chicken, and gooey cheese creates a harmonious blend of flavors that will have everyone at the table asking for seconds.

This recipe is designed to serve 4-6 people, making it a great option for family gatherings or a cozy dinner with friends. The preparation is straightforward, and the dish can be assembled ahead of time and baked just before serving, which makes it even more convenient.

By following the step-by-step instructions, you’ll be able to create a restaurant-quality dish that’s guaranteed to impress your guests. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious Italian-inspired meal.

Ingredients:

• 20-24 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup basil pesto
• 2 cups marinara sauce
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee the oven is ready for baking once the dish is assembled.
2. Cook the Pasta Shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until they’re al dente. Drain and set aside to cool slightly.
3. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, basil pesto, and egg. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
4. Stuff the Shells: Gently fill each cooked pasta shell with the prepared pesto chicken mixture. Be careful not to overfill the shells to prevent them from tearing.
5. Assemble the Dish: In a large baking dish, spread a thin layer of marinara sauce to cover the bottom. Arrange the stuffed shells in the dish in a single layer.
6. Top with Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well-covered. Sprinkle additional mozzarella cheese over the top for a cheesy finish.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve: Remove from the oven and let the dish cool for a few minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.

Extra Tips:

For an added depth of flavor, try using a homemade pesto sauce, which can be easily prepared with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.

If you want to save time, you can also use store-bought rotisserie chicken for the filling. Additionally, you can make the stuffed shells a day in advance and store them in the refrigerator before baking.

Just be sure to extend the baking time by a few minutes if the dish is cold before placing it in the oven. This dish pairs beautifully with a side salad and garlic bread for a complete and satisfying meal.

Lobster and Ricotta Stuffed Shells

Lobster and Ricotta Stuffed Shells are a luxurious twist on the classic Italian stuffed pasta dish. This recipe combines the rich, delicate flavor of lobster with the creaminess of ricotta, creating a decadent filling that’s perfectly complemented by a savory tomato sauce.

These stuffed shells are perfect for a special occasion or a delightful family dinner, offering a sophisticated yet comforting meal. The combination of lobster, ricotta, and a hint of herbs creates a harmonious blend of textures and flavors that’s certain to impress your guests.

This dish isn’t only delicious but also visually stunning, making it a showstopper on any dining table. The shells are generously filled with the lobster and ricotta mixture, then baked to perfection in a bed of tomato sauce and topped with melted cheese.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow and will guide you to create a memorable dish that everyone will love. Serve this with a fresh garden salad and a glass of crisp white wine to complete your dining experience.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 1 pound cooked lobster meat, chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water until they’re al dente, usually about 9-11 minutes. Drain the shells and set them aside to cool slightly.
2. Make the Filling: In a large mixing bowl, combine the chopped lobster meat, ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the beaten egg, minced garlic, chopped parsley, lemon zest, salt, and black pepper. Mix everything together until well combined.
3. Stuff the Shells: Carefully fill each cooked pasta shell with the lobster and ricotta mixture using a spoon or a piping bag for more precision. Be generous with the filling but make sure the shells don’t tear.
4. Assemble the Dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the shells.
5. Add the Toppings: Drizzle the olive oil over the top, then sprinkle the remaining mozzarella and Parmesan cheeses evenly over the shells.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown on top.
7. Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

When preparing the lobster, confirm it’s cooked properly and chopped into bite-sized pieces for even distribution throughout the filling. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the filling.

For a richer flavor, use fresh, high-quality ricotta cheese and freshly grated Parmesan. To save time on the day of serving, you can prepare the filling and stuff the shells a day in advance, storing them in the refrigerator until ready to bake.

Beef and Marinara Stuffed Shells

If you’re looking for a delicious and comforting meal to serve to your family or friends, these Beef and Marinara Stuffed Shells are a perfect choice. This Italian-inspired dish combines tender pasta shells filled with a savory mixture of seasoned ground beef, ricotta cheese, and herbs, all topped with a rich marinara sauce and gooey melted mozzarella cheese. It’s a satisfying meal that’s sure to please everyone at the table and is perfect for a cozy dinner any night of the week.

The beauty of this recipe lies in its simplicity and the way the flavors meld together beautifully. The hearty beef filling pairs perfectly with the smooth, creamy ricotta, while the marinara sauce adds a tangy, robust flavor that ties everything together. This dish isn’t only flavorful but also visually appealing, with the red sauce and melted cheese creating a mouthwatering presentation.

Best of all, it’s easy to prepare and can be made ahead of time, making it a great option for busy weeknights or when you have guests to impress.

Ingredients for 4-6 servings:

• 20-24 jumbo pasta shells
• 1 pound ground beef
• 1 cup ricotta cheese
• 1 egg
• 1 teaspoon dried Italian seasoning
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Cook Beef Filling: In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat and remove from heat.
3. Mix Beef and Cheese Filling: In a large mixing bowl, combine the cooked ground beef, ricotta cheese, egg, Italian seasoning, Parmesan cheese, and a pinch of salt and pepper. Mix until well combined.
4. Stuff the Shells: Carefully stuff each cooked pasta shell with the beef and cheese mixture, being gentle to avoid tearing the shells.
5. Assemble the Dish: Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, then pour the remaining marinara sauce evenly over the top.
6. Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the shells. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
7. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips:

For a more flavorful filling, consider adding minced garlic or sautéed onions to the beef mixture. You can also substitute ground turkey or chicken for a lighter version. If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce.

This dish can be made ahead of time and stored in the refrigerator for up to two days before baking. Simply assemble the stuffed shells, cover tightly, and refrigerate until ready to bake. Enjoy your delicious homemade Beef and Marinara Stuffed Shells!

Roasted Red Pepper and Ricotta Stuffed Shells

Roasted Red Pepper and Ricotta Stuffed Shells is a delicious and comforting Italian dish that’s perfect for any occasion. The combination of creamy ricotta cheese and smoky roasted red peppers stuffed inside tender pasta shells creates a delightful flavor experience that’s both satisfying and full of depth.

This dish is then smothered in a rich tomato sauce and baked to perfection with a layer of melty cheese on top, making it a true crowd-pleaser. Whether you’re hosting a dinner party or simply want to treat your family to a special meal, these stuffed shells are sure to impress.

The recipe serves 4-6 people, making it ideal for small gatherings or family dinners. With simple ingredients and step-by-step instructions, you’ll find it easy to create this restaurant-quality dish in the comfort of your own kitchen.

Ingredients (Serves 4-6):

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup roasted red peppers, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside to cool slightly.
3. Prepare Filling: In a large mixing bowl, combine the ricotta cheese, roasted red peppers, Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
4. Stuff Shells: Carefully fill each cooked pasta shell with the ricotta and roasted red pepper mixture. You can use a small spoon or a piping bag for even filling.
5. Assemble Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells and sprinkle the shredded mozzarella cheese on top.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the stuffed shells from the oven and let them cool slightly. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips: When preparing the ricotta filling, make sure the roasted red peppers are well-drained to prevent excess moisture in the mixture. If you prefer a spicier kick, add a pinch of red pepper flakes to the filling.

For a more robust flavor, consider using a homemade marinara sauce or adding some chopped fresh herbs like oregano or thyme to the sauce. Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or microwave before serving.

Ham and Cheese Stuffed Shells

Indulge in the comforting and savory flavors of Ham and Cheese Stuffed Shells, a delightful twist on the classic Italian stuffed pasta dish. This recipe combines tender pasta shells filled with a rich and creamy mixture of ham, ricotta, and mozzarella cheese, all baked to perfection in a delicious tomato sauce. Perfect for family dinners or special occasions, this dish is sure to impress with its creamy texture and savory taste.

The combination of ham and cheese creates a harmonious blend of flavors that are both satisfying and mouthwatering. The creamy ricotta and gooey mozzarella work together to create a filling that’s both rich and smooth, while the ham adds a delightful saltiness that complements the cheese perfectly. Topped with a tangy tomato sauce and baked until bubbly and golden, this dish is a beautiful balance of textures and flavors that will delight everyone at the table.

Ingredients (Serves 4-6):

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup diced cooked ham
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain the shells and rinse them under cold water to prevent sticking. Set aside.
3. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, diced ham, grated Parmesan, and egg. Add garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the cheese and ham mixture using a spoon. Be gentle to avoid tearing the shells.
5. Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
6. Arrange the Shells: Place the stuffed shells in a single layer over the marinara sauce in the baking dish. Pour the remaining marinara sauce over the top of the shells, ensuring they’re well covered.
7. Bake the Shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden.
8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired, and serve warm.

Extra Tips:

For a creamier filling, you can substitute half of the ricotta with mascarpone cheese. Additionally, feel free to experiment with different cheeses such as fontina or gouda for a unique twist. If you prefer a spicier dish, add a pinch of red pepper flakes to the filling mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great for reheating. Enjoy your Ham and Cheese Stuffed Shells with a side salad or garlic bread for a complete meal.

Broccoli and Cheddar Stuffed Shells

Broccoli and Cheddar Stuffed Shells is a delightful and comforting Italian-inspired dish that combines the rich flavors of sharp cheddar cheese with the healthy goodness of broccoli, all encased in tender pasta shells. This recipe is perfect for a cozy family dinner or a gathering with friends, providing a satisfying meal that’s both nutritious and delicious. The creamy cheese sauce complements the slightly crunchy broccoli, creating a harmonious balance of textures and flavors that will leave everyone asking for seconds.

To start, large pasta shells are cooked to al dente perfection, then filled with a delicious mixture of sautéed broccoli, garlic, and sharp cheddar cheese, bringing out the best of each ingredient. The stuffed shells are then nestled in a baking dish and smothered with a velvety cheese sauce before being baked to bubbly, golden brown perfection. This dish is sure to impress even the pickiest of eaters, making it a staple in your recipe collection.

Ingredients (serves 4-6):

• 20-25 large pasta shells
• 2 cups broccoli florets, finely chopped
• 2 cups sharp cheddar cheese, shredded
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• ¼ cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook the Pasta Shells: In a large pot of salted boiling water, cook the pasta shells until they’re al dente according to package instructions. Drain and set aside to cool slightly.
3. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped broccoli and cook for 3-4 minutes until it’s tender but still bright green. Remove from heat and let it cool slightly.
4. Mix the Cheese Filling: In a large bowl, combine the sautéed broccoli, 1 ½ cups of cheddar cheese, ricotta cheese, and a pinch of salt and pepper. Mix well until all ingredients are evenly distributed.
5. Stuff the Shells: Carefully fill each pasta shell with the broccoli and cheese mixture, placing them in a single layer in a lightly greased baking dish.
6. Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring continuously until the mixture thickens. Season with salt, pepper, and Italian seasoning, then stir in the remaining cheddar cheese until melted and smooth.
7. Assemble and Bake: Pour the cheese sauce evenly over the stuffed shells. Sprinkle with grated Parmesan cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
8. Serve: Allow the dish to cool for a few minutes before serving. Enjoy your Broccoli and Cheddar Stuffed Shells with a side salad or garlic bread.

Extra Tips:

When cooking the pasta shells, be sure not to overcook them, as they’ll continue to cook slightly in the oven. Feel free to add a pinch of red pepper flakes to the filling for a little extra heat. If you prefer a creamier sauce, you can use half-and-half instead of milk.

For added flavor, consider adding cooked crumbled bacon or sautéed mushrooms to the filling. This dish can also be prepared ahead of time and refrigerated until ready to bake, making it perfect for meal prep or entertaining.

Eggplant Parmesan Stuffed Shells

Eggplant Parmesan Stuffed Shells combine the rich and savory flavors of classic eggplant parmesan with the comforting texture of pasta shells. This delightful dish is perfect for a family dinner or a cozy gathering. The stuffed shells are filled with a creamy ricotta and eggplant mixture, then smothered in marinara sauce and topped with a generous layer of melted mozzarella and parmesan cheeses. Each bite delivers a harmonious blend of creamy, cheesy, and slightly tangy flavors that are certain to satisfy any pasta lover.

This recipe is ideal for serving 4-6 people and can be paired with a fresh green salad or garlic bread to complete the meal. The eggplant is roasted to perfection, giving it a smoky flavor that complements the creamy filling. The dish is baked until bubbling and golden brown, creating a mouthwatering aroma that will fill your kitchen. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your meals, these Eggplant Parmesan Stuffed Shells are a delicious option that will quickly become a household favorite.

Ingredients (Serves 4-6):

• 12 large pasta shells
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the diced eggplant on the sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until tender and slightly golden.
2. Cook Pasta: While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain and set aside.
3. Prepare Filling: In a large mixing bowl, combine the roasted eggplant, ricotta cheese, 1/2 cup of mozzarella, 1/4 cup of parmesan, minced garlic, egg, and dried oregano. Mix well until all ingredients are thoroughly combined.
4. Stuff Shells: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Carefully stuff each pasta shell with the eggplant and cheese mixture and place them in the dish, open side up.
5. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and parmesan cheese on top.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips:

For the best results, choose a firm and shiny eggplant to guarantee it roasts well and doesn’t become mushy. If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the filling.

The dish can also be prepared a day in advance; simply cover and refrigerate before the baking step. When ready to serve, bake as directed, adding an extra 5-10 minutes to the cooking time. This dish also freezes well, making it a convenient option for meal prep.

Sun-Dried Tomato and Basil Stuffed Shells

Sun-Dried Tomato and Basil Stuffed Shells are a delicious and flavorful take on the traditional stuffed pasta dish. This recipe combines the richness of sun-dried tomatoes and the freshness of basil to create a mouthwatering filling that’s bound to be a hit at your dining table. The dish is ideal for a cozy family dinner or a special occasion, and it pairs beautifully with a simple green salad and a glass of your favorite wine.

The key to this recipe is balancing the tangy sun-dried tomatoes with the creamy ricotta and mozzarella filling, guaranteeing that each shell is packed with flavor. The basil adds a fresh and aromatic note that complements the other ingredients perfectly. When baked, the stuffed shells develop a delightful golden crust on top, while remaining soft and tender inside. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering of friends.

Ingredients:

• 20 jumbo pasta shells
• 1 cup sun-dried tomatoes, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• Olive oil for greasing

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will confirm it’s at the right temperature when it’s time to bake the stuffed shells.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until al dente. Drain them and set aside to cool slightly.
3. Prepare the Filling: In a large mixing bowl, combine the chopped sun-dried tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, chopped basil, minced garlic, and egg. Mix well until all the ingredients are thoroughly combined. Season with salt and pepper to taste.
4. Stuff the Shells: Grease a baking dish with olive oil. Carefully fill each cooked pasta shell with the cheese and tomato mixture, being gentle to prevent the shells from breaking. Arrange the stuffed shells in the prepared baking dish.
5. Add the Sauce: Pour the marinara sauce evenly over the stuffed shells, making sure each shell is covered. This will keep them moist while baking.
6. Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Once done, let the dish cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Extra Tips:

For an even richer flavor, consider using sun-dried tomatoes preserved in olive oil, as they tend to have a more intense taste. You can also add a sprinkle of crushed red pepper flakes to the filling mixture if you like a bit of heat.

To make this dish ahead of time, assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking. This makes it a convenient option for preparing meals in advance.

Seafood Alfredo Stuffed Shells

Indulge in a luxurious and creamy delight with our Seafood Alfredo Stuffed Shells. This dish combines the rich flavors of seafood with the creamy goodness of Alfredo sauce, all encased in tender pasta shells. It’s a delightful recipe that’s perfect for a family dinner or a special occasion.

With a blend of shrimp, crab, and a luscious cheese mixture, these stuffed shells are baked to perfection, offering a taste of the sea in every bite. The Seafood Alfredo Stuffed Shells aren’t only delicious but also surprisingly easy to make. This recipe serves 4-6 people and is ideal for those who want to impress their guests with minimal effort.

The dish features a harmonious blend of textures and flavors that make it a standout on any dinner table. Follow this guide to create a meal that’s bound to become a favorite in your household.

Ingredients:

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 1/2 pound crab meat
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 2 cups Alfredo sauce
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that it’s ready to go once your stuffed shells are assembled.

2. Cook Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

3. Prepare Seafood Filling****: Heat olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and chop the shrimp into smaller pieces.

In a large bowl, combine the chopped shrimp, crab meat, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper. Mix until well combined.

4. Stuff Shells: Carefully fill each cooked pasta shell with the seafood and cheese mixture. Be generous with the filling to guarantee each shell is packed with flavor.

5. Assemble the Dish: Spread 1 cup of Alfredo sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining Alfredo sauce over the shells, ensuring they’re well covered.

6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden.

7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving. Enjoy your Seafood Alfredo Stuffed Shells hot.

Extra Tips:

For an added depth of flavor, consider adding a splash of white wine to the filling mixture before stuffing the shells. This will enhance the seafood taste and offer a sophisticated twist.

If you prefer a spicier kick, a pinch of red pepper flakes can be included in the cheese and seafood mixture. Additionally, you can prepare the stuffed shells a day in advance and store them in the refrigerator, then simply bake them before serving. This makes it a convenient option for hosting dinner parties or preparing for a busy weeknight meal.