authentic italian stuffed shells recipe

Written BySheba G Updated On
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The Best authentic italian stuffed shells recipe

I have been making this authentic Italian stuffed shells recipe for years, and it is always a hit with my family. My kids love the creamy ricotta filling and the rich tomato sauce, and I love that it is a complete meal in one dish. This recipe is perfect for a Sunday dinner or a special occasion, but it is also simple enough for a weeknight meal. The shells are filled with a blend of cheeses and herbs, then baked until bubbly and golden. It is a comforting and satisfying dish that everyone enjoys, and it is also a good source of protein and calcium from the cheese.

Authentic Italian Stuffed Shells

4.9 from 822 votes

Jumbo pasta shells stuffed with a creamy ricotta, mozzarella, and Parmesan filling, baked in a savory marinara sauce. This classic Italian dish is hearty, flavorful, and perfect for a family dinner.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Shells

12 ounces jumbo pasta shells
1 tablespoon salt

For the Filling

15 ounces whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon sugar
Salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 375 degrees F (190 degrees C).
2Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
3While the shells are cooking, make the filling. In a large bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese, Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix well.
4Make the sauce. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, basil, sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5Spread about 1 cup of the sauce evenly over the bottom of the baking dish.
6Fill each cooked shell with about 2 tablespoons of the ricotta mixture. Place the filled shells in the baking dish, open side up.
7Pour the remaining sauce over the shells. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
8Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
9Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

🔧Equipment

Large pot
Colander
Mixing bowl
9×13 inch baking dish
Large spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 22g

📝Notes

You can use a store bought marinara sauce to save time. For a richer flavor, add a pinch of nutmeg to the ricotta filling.

Watch Video Of How Authentic Italian Stuffed Shells Works

This authentic Italian stuffed shells recipe is one of my go to dishes for family gatherings because it is always a crowd pleaser and can be made ahead of time. The combination of creamy cheese filling and rich tomato sauce is simply perfect, and it is a meal that feels special without being too complicated.

❓ Frequently Asked Questions About Italian Stuffed Shells

1. Can I use a different type of pasta for this recipe?

Yes, you can use other large pasta shapes like manicotti or conchiglie (large shells). Just adjust the cooking time according to the package directions.

2. Can I make this recipe ahead of time?

Absolutely. You can assemble the stuffed shells up to a day in advance. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the cooking time.

3. Can I freeze stuffed shells?

Yes, this recipe freezes well. Assemble the dish in a freezer safe container, but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

4. What can I substitute for ricotta cheese?

You can use cottage cheese that has been blended until smooth, or a dairy free ricotta alternative. For a richer option, you can use a mix of cream cheese and sour cream.

5. How do I prevent the shells from sticking together while boiling?

Use a large pot with plenty of salted water and stir the shells gently after adding them to the water. Do not overcrowd the pot. You can also add a splash of olive oil to the water.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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