This Cheesy Italian Stuffed Shells Casserole is everything you love about classic baked pasta creamy ricotta, gooey mozzarella, and bright marinara tucked into tender jumbo shells and baked until bubbly and golden. It’s cozy, family-friendly comfort food that feels special enough for guests yet simple enough for any weeknight.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups marinara sauce, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir until the mixture is smooth and well combined.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Stuff each cooked pasta shell with a generous spoonful of the cheese mixture and arrange the shells in the prepared baking dish, open side up, nestling them into the sauce.
- Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, making sure they are mostly covered so they don’t dry out.
- Sprinkle the remaining 1/2 cup of mozzarella over the top of the sauced shells.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with fresh basil before serving.
Variation
- Make it meaty by layering cooked Italian sausage or seasoned ground beef under the shells or stirring some into the marinara sauce.
- Add veggies by mixing thawed, well-drained spinach or finely chopped, sautéed vegetables (like mushrooms or zucchini) into the ricotta filling.
- Turn it into a baked chicken Alfredo version by swapping the marinara for Alfredo sauce and adding diced cooked chicken to the filling or between the shells.
Cooking Notes
- Don’t overfill the shells about 2 tablespoons of filling per shell is usually perfect and prevents spilling while baking.
- Covering the dish for the first part of baking keeps the shells moist and allows the cheese filling to set gently before browning on top.
- If the top browns too quickly, loosely tent the dish with foil again for the final minutes of baking.
Serving Suggestions
- Serve with a simple green salad dressed with Italian vinaigrette to balance the richness of the casserole.
- Add warm garlic bread or focaccia on the side to soak up any extra marinara and melted cheese.
- Round out the meal with roasted vegetables like broccoli, asparagus, or Brussels sprouts for extra color and texture on the plate.
Tips
- Cook a few extra shells in case some tear while boiling or stuffing, so you still have a full pan of neat-looking shells.
- Use a small cookie scoop or piping bag to fill the shells quickly and evenly with less mess.
- This casserole can be assembled ahead: cover tightly and refrigerate for up to 24 hours, then bake, adding 5–10 extra minutes if going straight from the fridge.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 19 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes of bake time if starting from cold. - Can I freeze Cheesy Stuffed Shells?
Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the fridge and bake until hot and bubbly. - What can I use instead of ricotta?
You can substitute cottage cheese (drained and slightly blended for smoothness) or a mix of ricotta and cream cheese for a richer filling. - How do I keep the shells from sticking together?
After draining, toss the cooked shells lightly with a drizzle of olive oil or spread them on a baking sheet so they don’t clump while you mix the filling.
Conclusion
This Cheesy Italian Stuffed Shells Casserole brings together tender pasta, creamy ricotta, and rich marinara in one irresistible bake. It’s the kind of comfort food that’s easy to assemble, makes the house smell amazing, and always disappears fast at the table perfect for family dinners, potlucks, or prepping ahead for busy nights.
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Cheesy Italian Stuffed Shells Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian (if using vegetarian-friendly cheeses and marinara)
Description
This Cheesy Italian Stuffed Shells Casserole is everything you love about classic baked pasta—creamy ricotta, gooey mozzarella, and bright marinara—tucked into tender jumbo shells and baked until bubbly and golden. It’s cozy, family-friendly comfort food that feels special enough for guests yet simple enough for any weeknight.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups marinara sauce, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir until the mixture is smooth and well combined.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Stuff each cooked pasta shell with a generous spoonful of the cheese mixture and arrange the shells in the prepared baking dish, open side up, nestling them into the sauce.
- Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, making sure they are mostly covered so they don’t dry out.
- Sprinkle the remaining 1/2 cup of mozzarella over the top of the sauced shells.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with fresh basil before serving.
Notes
- Undercook the shells by 1–2 minutes from package directions since they will continue to cook in the oven.
- Let the shells cool briefly before stuffing so they’re easier to handle and less likely to tear.
- Taste the filling before adding the egg so you can adjust the salt and pepper easily.
- If your marinara is very thick, thin it slightly with a splash of water so it spreads easily in the baking dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole (about 3–4 stuffed shells)
- Calories: 350 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 780 mg (approx., varies with marinara and cheese brands)
- Fat: 17 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 19 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: stuffed shells, cheesy stuffed shells, baked pasta casserole, Italian casserole, ricotta stuffed shells, family dinner