Stuffed cheese shells are one of those comforting, crowd-pleasing dinners that never fail. Creamy, cheesy, and packed with flavor, this dish is perfect for busy weeknights, Sunday dinners, or anytime you want a guaranteed hit at the table. In my house, it disappears fast—there are never leftovers!
These jumbo pasta shells are filled with a rich ricotta cheese mixture, baked in spaghetti sauce, and topped with melted mozzarella for the ultimate comfort meal.
Ingredients
Pasta & Sauce
1 box jumbo pasta shells
Spaghetti sauce (enough to coat the bottom of the pan and cover shells lightly)
Cheese Filling
15 oz ricotta cheese
½ cup freshly grated Parmesan cheese
1 egg
3 garlic cloves, pressed
1 tablespoon fresh parsley (or dried if needed)
1 tablespoon fresh basil (or dried)
1 teaspoon oregano
Salt, to taste
Fresh cracked black pepper, to taste
Topping
8 oz shredded mozzarella cheese
Instructions
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Add the jumbo shells and cook until al dente (slightly firm).
Drain and rinse gently with cool water.
Set aside on a tray so they don’t stick together.
Tip: Don’t overcook the shells—they’ll continue cooking in the oven.Cheese
Step 2: Make the Cheese Filling
In a large mixing bowl, combine:
Ricotta cheese
Parmesan cheese
Egg
Pressed garlic
Parsley
Basil
Oregano
Salt
Fresh cracked black pepper
Mix everything together until smooth and well combined.
Do not add the mozzarella to the filling—this goes on top later.
Step 3: Prepare the Baking Dish
Preheat the oven to 350°F (175°C).
Spread a layer of spaghetti sauce evenly across the bottom of a baking dish.
This keeps the shells from sticking and adds flavor from the bottom up.
Step 4: Stuff the Shells
Using an ice cream scoop (works perfectly!), fill each shell with the ricotta mixture.
Place the stuffed shells open-side up in the baking dish, nestled into the sauce.
Continue until the dish is full.
Step 5: Add Cheese & Bake
Sprinkle the shredded mozzarella evenly over the stuffed shells.
Cover the dish tightly with aluminum foil.
Bake at 350°F for 25 minutes.
Step 6: Finish Baking
Remove the foil.
Return the dish to the oven.
Bake uncovered for an additional 5 minutes, or until the cheese is fully melted and lightly bubbly.
Serving Suggestions
Serve with garlic bread or a side salad
Add extra Parmesan on top before serving
Let rest for 5 minutes before serving so shells hold their shape
Tips for Best Results
Use whole-milk ricotta for extra creaminess
Fresh herbs give the best flavor, but dried work fine
Ice cream scoop = faster, cleaner stuffing
Can be assembled ahead of time and baked later
This stuffed cheese shells recipe is rich, flavorful, and always a family favorite. It’s simple enough for weeknights but impressive enough for guests—comfort food at its best.