Stuffed Shells Recipe (VIDEO)
Ricotta cheese Stuffed Shells are the perfect dinner and it’s a family favorite. Watch the video tutorial and see how easy it is to make stuffed pasta shells.
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We love Pasta recipes from Creamy Shrimp Pasta to Shrimp Scampi Pasta and of course our Chicken Pesto Pasta. If you are a fan of pasta, this Stuffed Shells Recipe is a must-try!
Stuffed Shells Video Tutorial
My kids love these stuffed jumbo shells filled with ricotta and melty mozzarella cheese over a bed of Marinara Sauce. They always disappear fast and reheat well.
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What are Stuffed Shells?
Stuffed shells are similar to Italian Manicotti or Cannelloni. Stuffed shells are jumbo pasta shells stuffed with ricotta, mozzarella, and parmesan cheese filling. Pasta shells are perfect pockets for easy stuffing.
How to Make Stuffed Pasta Shells
There are 3 main elements to this dish; the pasta, sauce and cheese filling, but the process is easy.
- Cook Pasta Shells – according to package instructions in salted water.
- Make the Red Sauce – Sautee onions in oil, add garlic, salt pepper, and oregano. Stir in 3 cups of your favorite Marinara Sauce. Pour sauce into a 13×9 casserole dish.
- Combine Cheese Sauce – In a large bowl, mix together ricotta, 2 cups shredded mozzarella, parmesan, 1 egg, salt, pepper, and oregano.
- Stuff Shells – The easiest way to portion is to fill a trigger ice cream scoop halfway with cheese filling then transfer it into the shell. Sprinkle the remaining 1 cup mozzarella over the pasta shells
- Bake – Cover with foil, and bake at 375˚F for 30 minutes then broil uncovered for 2-4 minutes.
Common Questions
Jumbo shells are sold in most grocery stores usually in the pasta isle.
Once shells are cooked to al dente, drain the hot water then fill with cold water to stop the cooking process and keep the pasta from sticking.
Al dente means firm to the bite. Most package instructions will give you timings for perfectly cooked al dente pasta. Do not overcook shells or they will be flimsy and hard to stuff.
Yes, this will work great in a glass casserole dish. Broiling is not recommended with glass bakeware so once you remove the foil, increase the heat to about 475˚F and bake for 3-5 minutes until cheese is bubbly.
The best substitute for ricotta is drained and mashed plain cottage cheese.
Serve With
We love to serve this as a vegetarian main course paired with Garlic Bread and a simple side salad or veggies
Make-Ahead
- To Refrigerate: Assemble, cover with foil and refrigerate unbaked shells for 1-2 days then bake as directed, adding 5 minutes to the bake time if baking a chilled casserole. You can also refrigerate a fully cooked and cooled lasagna.
- Freezing: Fully assemble shells in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
- Reheating: Warm portions in the microwave or oven until shells are heated through and cheese is melted.
Microwaving Tip: To retain moisture, add a drizzle of water over your food. To prevent splatter, we highly recommend using a plate cover.
Stuffed pasta shells truly are easy to make. The prep time is minimal and the oven does the rest. It’s sure to end up on your list of go-to dinners.
More Pasta Casseroles
Pasta bakes are the best kind of family-friendly dinner. Each of these recipes makes a big batch and each reheats really well which is perfect for meal prep.
- Classic Lasagna – layers of noodles and beefy sauce
- Chicken Lasagna – in white sauce
- Baked Ziti – noodles in meat sauce
- Lasagna Roll-Ups – the easiest way to serve lasagna
- Chicken Tetrazzini – in cheesy cream sauce
Stuffed Shells Recipe
Ingredients
- 20 jumbo pasta shells, cooked to package instructions
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1/4 tsp dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup parsley, plus more to garnish
Instructions
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9×13 casserole dish.
- Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
- Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello, my husband and I will be inviting some friends over for dinner and I think i just found the recipe I’d like to try out! I cannot wait to try this! I admit, I am not a huge marinara sauce fan, so would it be okay to sub marinara for vodka sauce?
Hi Kelly! Yes- that would be fine! I hope you love the recipe!
I made these last night and it’s a keeper! Soooo yummy! I cooked a little ground beef to add to the sauce. I also didn’t have an onion so just did a few shakes of onion powder and it seemed to taste fine. I also didn’t simmer the sauce, just stirred it up and baked it with the rest of the recipe (was lazy). These are my new standard stuffed shells!!!
That’s just awesome! Thank you for sharing your wonderful review, Kristin!
Big hit. Great easy recipe that can be tweaked endlessly. Thanks so much for the recipe.
You’re welcome, Teri!
This is our first time making Stuffed Shells and it was so easy to make! Thank You, so much for another great dinner recipe!!!
You’re so welcome! Happy to hear that you loved it.
Love this recipe and most of your recipes so much! I’ve asked for your cookbook for Christmas!
Hi Linda! That’s great. I hope you get your copy of the cookbook. Enjoy!
Love love love this recipe! It is so simple and delicious! I use my own homemade meat sauce that I make in bulk/portion freeze.
Love it! Thanks for your great comments and review, Amanda.
Took a lot longer to prepare the the 15 minutes cited in the recipe, and I am an experienced cook using a prepared tomato sauce(no need to saute onions…)
Thank you so much for sharing that with me.
I have made this recipe a few times now. My family really enjoys it and it has become a go to for company adding chicken schnitzel and a side salad. Everyone agrees that it is delicious. Freezes well too, a bonus in my books.
Thank you for the wonderful feedback, Donna!
This was tasty. I didn’t change a thing, but I found a package of jumbo shells makes a ton of the recipe. I whipped up another batch of the stuffing . . . good thing I purchased the 32 ounce ricotta, and sent the other pan of it to my mom and sister for dinner. Mom, sister, husband and son-approved. It looked exactly like the photos. Yummy!
Yay, wonderful! Great to hear that your family enjoyed our Stuffed Shells Recipe.
What a great idea! I wish I had read your comment earlier. I ended up tossing the remaing shells. Next time I will do the same as you and prepare two batches!
I used Italian blend cheese instead of plain mozzarella and it tasted great!
Great to hear that you enjoyed it, Linda!
Could shrimp be added to this? If so, would it need to be baked first?
Thank you
Hi Gina! I think you could but I haven’t tested it myself. If I were to do so, I’d probably add cooked shrimp to the stuffing mixture. Let us know how it turns out if you experiment with it.
If you make ahead for couple day Should I bake before storing.
Hi Carolle! See my notes above under “make-ahead” for recommendations.
Hey again! I didn’t have pasta shells but I used cut open some macaroni to put the filling inside . I was wondering if that could work.
I think they’re smaller I’m not sure if that will work but feel free to experiment!
This is a delicious recipe! My grandson has an egg allergy. What can I use instead of the egg?
Hi Monica, thanks for your good comments and feedback. I have not tried a version without eggs yet to advise but one of readers shared this comment “My two children (and their adults) were so excited to get to try these – one of my children is allergic to egg so I substituted the egg for 2 tsp. corn starch and it worked beautifully! Thank you so much for another wonderful recipe! You make recipes approachable and you’ve never steered me wrong. ” Hope that helps.
Thanks so much, Natasha. I’ll definitely give the cornstarch a try!
Made those for dinner tonight but added mild Italian sausage meat for consistency and every one loved it.
Thanks for this delicious recipe.
You’re welcome! So glad you loved it! Thank you for sharing.
Hi Natasha. Do you think RAGU chunky sauce will work instead of marinara sauce? thanks
Hi Jessica! I think that would be fine.
Help! My sauce is way too acidic!
I’ve added a bit of sugar but that hasn’t helped.
Any suggestions?
I’m making this today to serve tomorrow 😬
Hi Sandy! I’m sorry to hear that. Sugar usually works for me. Possibly baking soda, but I have not tested that so you may want to research it on google to get instructions on how to use it. I hope that helps.
Add goat cheese. It’s neutral in flavor, but cuts the acid.
Hi I made this evening for dinner. We added some pan fried chicken breast and a fresh salad. Hmmmmmm! So great! Thank you, Natasha. I love your recipes and your style of video. 💕
Hi Alicia! That sounds amazing! I’m so glad you loved the recipe. Thank you for sharing.
I wanted to print off this recipe, but I did not trust the instructions on “Proceed to Download”, this feels like a hacker attempting to take over my computer. I’ve printed recipes from this site in the past and never had this problem. Not sure why you would use this system for your visitors. I know I can find this same recipe somewhere else. I think you should know what is going on with your site and if it is legitimate, you should probably make a statement in each of your recipes about the process to print a recipe from your site.
Hi Cherie, thank you for your feedback, you may click Jump to recipe, click Print, save as pdf on your device and print. I hope that helps.
If using your marina sauce would I add the 3 cloves of garlic and onion still?
Hi Amanda! Yes, I still do even when I use my marinara sauce.
Is it possible to freeze this? I think I’ve read that freezing cooked pasta is a good idea?
Thanks for your advice.
Hi Janet, yes, you can freeze these. Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, refrigerate overnight or freeze for up to 3 months—Bake from frozen (covered with foil) at 375˚F for about 45 minutes. I hope this is helpful!
I made a half recipe and they were a big hit with my husband and I. Next is a full batch that I plan to freeze for a dinner for house guests! Thanks for your excellent recipes and advice! Love your site. Always have very good results when following your recipes.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Janet!
Why are you referring to the pasta shells as roll ups?, sorry, am I getting confused with your lasagna roll ups?
Hi ML, that’s my mistake; that should say stuffed shells. The freeze and make instructions are identical for the shells and the lasagna roll-ups. I hope that helps!
Dear Natasha,
I think you’re amazing! Thank you for helping me become the cook I’ve always wanted to be. I also have a question maybe you can help me with. I love this stuffed shells recipe and would like to bring pre-cooked individual servings to my son. One problem – he doen’t have an oven. Can these be heated in a microwave? If so, can you give some guidelines on how long? His microwave is 1,000 watt. Thank you for all you do!!!
Hi Diana! Thank you! I’m glad you have found my recipes helpful. These stuffed shells will reheat great in the microwave. For reheating, he can warm portions in the microwave until they are heated through and the cheese is melted. I hope he loves them!
My two children (and their adults) were so excited to get to try these – one of my children is allergic to egg so I substituted the egg for 2 tsp. corn starch and it worked beautifully! Thank you so much for another wonderful recipe! You make recipes approachable and you’ve never steered me wrong. ❤️
That’s wonderful, Emily! Thank you for sharing. I’m so glad you love my recipes.
Absolutely delicious! Whole family delighted, even hubs who always prefers a white cream sauce, not this time!
That is the best when the family loves what we parents make. That’s so great!
How long will these keep in the refrigerator? I want to bake them all at one time but can’t possibly eat them all at once!!
Hi Jaye, Cooked stuffed shells will last 3-5 days in the refrigerator. You can also make this ahead and bake it fresh as needed. To make ahead, Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, refrigerate over night or freeze for up to 3 months—Bake from frozen (covered with foil) at 375˚F for about 45 minutes. I hope this is helpful!
Too salty for me. Too garlicky for him. I would not make this again. Thanks!
Hi Liz, I haven’t noticed this being too salty – did you possibly add more salt than what is called for in the recipe?
Hi! I went ahead and cooked them covered with foil, and did not uncover for the last few minutes. I intend to refrigerate and warm up in the oven tomorrow. At what temp and for how long should I reheat them???
Hi Daniel, these shells reheat really well. Place the shells in an oven-safe dish, cover them with aluminum foil, and bake at 375 degrees until the shells’ internal temperature reaches 165 degrees.
Hello I wanted to make these to bring over someone’s house. Do you think it would be ok to follow all the directions exactly and basically take it from the oven(once cool to handle) ? Do you have any tips for traveling a 20 minute drive with this dish?
Hi Amber! I think you could keep them warm-wrapped foil and maybe a large towel during transport. These also reheat great and if you’d like to make this ahead of time, you could do so by fully assembling roll-ups in a casserole dish (without baking), covering tightly with foil, refrigerating overnight or freezing for up to 3 months—Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
These were absolutely delicious! I added 1lb of Italian seasoned ground Turkey to the sauce and some cooked spinach I had on hand to the filling. I also used a full cookie scoop to fill the shells and it was perfect. 10/10 would recommend!
Thank you for the perfect rating, we appreciate your review!
First time I ever made them I followed your recipe and it was absolutely delicious. I am now making my 3rd batch today. I love the way the house smells. my neighbor absolutely devoured them!! Thank you Natasha! 🥰
That’s wonderful, Mary! You’re very welcome. I’m glad you love it.
This is so very good. I’ve made it three times, often enough that I didn’t have to use the recipe the last time. Thank you so much for sharing this with us. I’m going to be using your site frequently in the future.
You are very welcome. Thank you for your trust, I hope you will enjoy all the recipes that you will try!
This by far is the best stuff shell recipe I have ever had. I absolutely LOVE all your recipes. They all turn out and are easy to make and super delicious. Whenever I want to make something new, I always look up your recipes and find great meals to make. Thank you for sharing.
You’re very welcome! So glad you love my recipes. This one is a keeper. We love it.
Absolutely delicious! I just added some spinach to the cheese filling and it was delicious!!
Hi Jessica! So glad you loved it. Thank you for the review.
Was super tasty – loved it! I added cooked spinach and mushrooms to my ricotta mixture and added Italian sausage to the marinara and it was DELICIOUS. Must try!
So glad you enjoyed this recipe!
love your presentation, I’m sure the dish will be just as delightful!
Thank you, Susan! 🙂
My grandson is allergic to eggs. Can I omit the egg from the cheese filling? Does it need to be replaced with something else?
Hi Monica, the recipe would still work if you leave out the egg and make it as eggless stuffed shells.
The egg makes the ricotta more firm, that’s all. Put your ricotta in a piece of cheese cloth and drain the heck out of it to make it dryer and you will see similar results!
Can you make this ahead (day before), so it only needs to pop in the oven the next night?
Oops…you already have this in your details🙃, I just did not read far enough!
No worries! I hope you love this recipe!
Hi Patti, Yes, make this ahead. To make ahead, Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, refrigerate over night or freeze for up to 3 months—Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
can you refrigerate the stuffed shells for 3 days and then bake?
Hi Sheri! See my “make ahead” notes above. You can freeze then if longer than 1-2 days.
My granddaughter is highly allergic to eggs. Can I substitute anything in the ricotta stuffed shells or just omit? I love all your recipes.
Hi Laurie, I haven’t tried any substitution to advise. If you do an experiment, please share with us how it goes!
This turned out amazing and everyone loved it. I enjoy watching your videos, you are fun, energetic and make cooking look easy. I just retired so my new hobby is cooking and your videos help tremendously! Keep it up.
Thank you for the wonderful feedback, Dan! I’m so glad you find my videos helpful.
I cannot thank you enough for this delicious recipe. Mine came out absolutely delicious and it was unbelievably easy to put together.
You are so welcome, Pat. Thank you too for your good comments and feedback!
Hi I made the recipe the other night for dinner and the kids loved it. I added sausage to mines for extra fullnesses.
So glad they enjoyed it! The addition of sausage is a great idea! Thanks for sharing. 🙂
I made this but used lasagne noodles. I was making your lasagne roll ups and had extra cheese and noodles so I made cheese roll ups. They were delicious!
Great idea, Debbie! Thank you so much for sharing that with me!
Hi Natasha! I absolutely love the white baking dish you use in this recipe. Can you tell me the brand or where you got it? I would love one like this with handles.
Hi! Yes, this is the link to the Casserole Dish. 🙂
I can’t find large shells, can I use mannicotti for this recipe??
Hi Aimee, I have not tried this with manicotti to advise. If you happen to experiment, I’d love to know how you like that!
OMG delish I made, however added chopped spinach to the ricotta cheese mixer. Saving this recipe 🥰
Thank you so much for sharing that with me, Bonnie! I’m so glad you enjoyed it!
Tastes just like my mom’s!! I made breaded fried asparagus with this (just like my mom’s…) and it took me right home. Thank you for bringing it back to me!!
You’re welcome! Glad you enjoyed it.
I’ve been dying to make this for so long but I’ve been so confused on which type of ricotta to buy. I have 3 options double cream, part skim or deli style.
Hi Wendy, we use either whole or part skim milk ricotta for this recipe.
What is the strainer or rack you have in your sink in this video?
Hi Cynthia, it’s a sink rack. It protects the bottom of your sink and is easy to clean. Helps with easy Drainage. It also doubles as a Dish Rack. I hope this helps!
Totally FAB recipe. My husband loves it. So simple and really tasty.
Glad to hear that, Claire. Thank you for the nice review!
Would love to try this! I am not able to eat ricotta, could you recommend a substitution?
Hi Joleen, the best substitute for ricotta is drained and mashed plain cottage cheese. I haven’t tried any other substitute to advise.
Hi Natasha, I finally tried this tonight with the cottage cheese substitution. It was very good, your recipes are always excellent!
Thank you so much for sharing that with me, Joleen!
Hi Joleen,
I don’t like ricotta or cottage cheese, so I use a mixture of mozzarella and some fresh parmesan. I’m sure it’s a different taste than the regular recipe, but we love it. I also add some chopped chicken breast and bell peppers to the filling (sauteed before adding). It’s one of our favorite meals.
LOVELY !!! this recipe was delicious & we all loved it.
Will be making it again & again
That’s so great, Aurélia! Thank you so much for sharing that with me.
You have a typo in the beginning of the recipe. In the first step you say: “Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to pacakge instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.” The word package is spelled wrong. With that said, great recipe it was amazing!
Thank you so much for bringing that to my attention. I have updated the recipe card.
I made this and it was great. I love the instructions because you give little extras “hints” which I really use and appreciate. I did cut back on the parsley after reading some of the comments.
I used to have to do a low sodium high protein diet for my Mom and I went with salt substitutes like Mrs. Dash. Tasted just as good as if I had used salt.
Thank you so much for sharing that with me, Pam! I’m so glad you enjoyed it!
Natasha it was so good lol. I didn’t have oregano 🌿 but I even recommended to my mom! Thank you!
So glad you enjoyed it! Thank you for sharing the recipe! I hope your mom loves it as well.
Super delicious recipe another favorite recipe from natasha’s
I’m happy to hear that you love this recipe!
If I am usung dried parsley (easier for me, although lazy lol) how much should I use? Read in the comments that someone used the amount for fresh and it was overpowering.
Hi, fresh parsley is usually pretty mild and enhances the flavors without being overpowering, I would follow the dry to fresh parsley ratio guide on the container to ensure you don’t add too much.
Have you tried adding shredded chicken? Going to make this tonight and thinking about adding chicken!
Hi Ilana, I haven’t tried adding chicken to it, but I imagine that may work. If you experiment, let me know how you liked the recipe!
I made your stuffed shells 😊
They are fabulous!!!! My husband loved them. He said it was the best I have ever made !!!
Thank you for a fantastic dinner 🥰
That’s just awesome! Thank you for sharing your wonderful review, Rachel!
Can I add ground beef for stuffing and how to do it? How big is the pasta shell? Thanks
Hi Mary Lou, yes, you can sautee 1/2 lb of ground beef with the onion. Also, push the shells down into the sauce afterward. The shells go in easier without the meat in the sauce, but both taste great. Can you tell I’ve experimented with a meat sauce? I hope you love the recipe!
For me, and a lot of other people, I tend to own a grater that is both easy to clean and cheap. I’ve usually dealt with the standard 4-sided “cowbell” grater, but I have a soft spot for the box set. Sure, it is a bit more hectic to store, but it’s very simple to clean. Plus, you can see where the shreds go without having to worry about spilling over a tower of cheese that lies underneath.
Totally understand. Thanks for sharing that with us!
Terrible. Someone must’ve made a mistake. 1/4 cup of parsley was way, way too much. Ruined the whole thing.
Hi Frank, that should not be too much unless you were using dried parsley, or accidentally added cilantro? Fresh parsley is usually pretty mild and and enhances the flavors without being overpowering.
OMG…I just made this recipe and while making, I noticed the aroma of the parsley was strong. I added a little less because of that. After reading these comments, I checked and I added CILANTRO!! 🙂 Well, they looked great and can’t wait to try them. Thanks for the recipe
You’re welcome! I’m so happy you enjoyed it and still loved it Dawn!
Pretty much love everything I have made from your recipes. If I make your homemade marinara sauce I don’t want to add extra onion and garlic that is on the recipe for stuffed shells do I?
Thank you
You do not have to but I feel like they add to really get the best flavor.
Mike
Hi Natasha
I are this today thanks for the recipe big hit
Love to make another time
And try try one of your other recipes
Take care
Hi Mike, I hope you’ll love all the recipes that you will try. Thanks for the review!
Since I found your Chicken Pot Pie recipe and love it, I’m a follower for. Have enjoyed your shrimp scampi, lasagna, and tonight is going to be stuffed shells, salad and garlic toast.
Love the videos. Keep the delicious recipes coming.
I’m so glad it’s a keeper, Patricia! Thank you so much for sharing that with me.
Hi Natasha, I made your stuffed shells tonight for dinner. My husband said he could only eat 2 because of the cheese. When the dish was finished he ended up eating eating 5 shells. It was so delicious, Thank you. I wish you all the success in the world. I always thought my Mom was the best cook in the world until I started watching you.
That’s so great! It sounds like you have a new favorite, Joyce!
Yummy. Made this with your homemade marinara. Totally best recipe for cheese lovers.
My grocery store didn’t have Jumbo shells so I went for Manicotti instead. Worked perfectly. But shells look nicer:))
Hi Susanna, I’m glad that worked out so well!
Love your recipes. In the nutrition facts it would be nice to know what the serving size/portion is. Never know how much/many you are allowed in a serving. Thank you
Hi Loretta, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 6. Since we make 20 shells that’s about 3 shells per serving. I hope that helps!
I made these stuffed shells for Christmas and got rave reviews…delicious! Serving = ?
Great to hear that, Ethel. The serving size for this whole recipe is for 6 people.
I haven’t made this recipe yet but wow the sodium is off the charts, 1545mg for one serving approximately 3 shells. No one especially health conscious peeps should consume that much sodium in one dish. I will not be adding any of the salt in this recipe. I am sure it will be just as delicious without the added salt.
Feel free to omit the salt in this recipe. It won’t be as tasty as the original recipe but should be fine too. Please let us know how it turns out if you happen to try that, Denise.
I made these stuffed shells for Christmas and got rave reviews…delicious! On your recipes how much is considered a serving as there’s no indication of 10 shells/grams etc.
I didn’t really measure it that way but the whole recipe is for 6 people. Just divide the whole recipe into 6 to get an approximate or an idea on how much per serving size is.
Hi there. Can I double the recipe ? Do I just stack them on top ?
Hy Kathy, I bet you can double this recipe! I don’t think stacking them will work since they may get stuck together. If you experiment, let me know how you liked the recipe.
Was very good, the family ate together for the first time in years because of this. You are really bringing my family back together with the amazing recipes 🙂
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, can I make this with Italian sausage? I’m thinking add it into the marinara and add half into the cheese mixture and put on top of shells with cheese!
Hi Terryn, I haven’t tried that, but I imagine it may work with a few changes. If you experiment, I would love to know how you like that!
Super easy and delicious weeknight recipe –I used Rao’s marinara and added a combo of shredded mozzarella provolone parm to ricotta filling.
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I’m so happy you enjoyed that. Thank you for sharing that with us, Jen!
If I am going on a trip and I get to the place I am staying at and I don’t know what to really cook besides some kind of pasta I like, then Can I make this pasta at the place I am staying at?
Sure, I hope you love it!
Love love you and your recipes!
My crew loves meat sauce or meatballs. Could this be made with the Meat Balls on the side?
I’m sure it can but wanted your input. 🤔
Hi Diana, yes this would be great with meatballs on the side since there is no meat in this recipe. That pairing would work well. I’ve made it with meatsauce underneath but the stuffed shells don’t sink into the sauce the same way which is why we prefer not to make it a meat sauce.
Ohhh Natasha…I made this for dinner and I’m in LOVE! Hubby is a huge fan too. Do you suppose that I could freeze the cooked dish for another meal?Or do you think it would be mushy? Thanks so much…I’m becoming a better cook watching you 💕
Hello Ronda, that is awesome feedback. Thank you for sharing! Yes, you can freeze and make this ahead but I haven’t tried freezing it after it has been cooked. To make ahead, Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, and freeze for up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes.
Hi Natasha
Is there any other pasta that I can use instead?
Hi Amreen! I bet this could work with other past! I haven’t tried a substitution myself. If you do, I’d love to know how you like that!
I recently made this for my family of picky eaters and they absolutely loved it. The only difference is we add lots of hamburger meat to it. Soo delicious!
I’m happy to hear that it was a hit with your family, Danielle. Thank you for sharing!
It appears that the freezing instructions are for your Lasagna roll ups. Are they the same to freeze the cooked stuffed jumbo shells? Thanks
Hi Ann Marie, yes, those are the same instructions cross posted. You can freeze and cook them the same.
I made this on the weekend when my parents came to visit. It was super convenient as I was able to prepare it the day before then just pop it in the oven! Oh, and the taste was amazing! We served it with a caesar salad and crusty bread. Definitely something I will be making again.
I’m so happy to hear that! Thank you for sharing your great review, Krystal!
Love this dish! What if I forget to cover it will the cooking time change?
Hi Rachel, you can still cover it if you just placed it into the oven. It will likely be a bit drier if not covered and may take longer to cook
This was delicious and had 2 meals out of it. (For two people) Thank you for this wonderful recipe.
That’s so great! Thank you for your lovely comment, Goldie!
Simple and delicious….a hit for sure
I’m so glad this was a hit, Wendy!
Made it for family gathering. It was a bomb! Everybody loved it. My husband looked at me and asked if I was Italian..lol
LOL great job! Great to hear that your husband enjoyed this recipe. Hope you’ll both enjoy every recipe that you will try.
Natasha what can I substitute instead of the marinara sauce ?
Hi Vitaliya, we love using our homemade marinara. I haven’t tried another substitute here. We’re you thinking like a white sauce?
Our new favorite Italian recipe. I made along with your marinara sauce…. delicious.
My question is what are freezing instructions? Do you cook pasta, add cheese mixture and sauce as if your cooking? Or is it uncooked pasta stuffed with cheese, not adding sauce. I’m not sure and want to taste as good as fresh!
Hi Robin, we have the freezing instructions listed in the recipe under the header make-ahead. “Freezing: Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45 minutes.” I hope this is helpful!
Your recipe appears good-BUT TOO MANY ADDS SLOW DOWN MY COMPUTER!!!! i HOPE OTHERS READ THIS TOO!
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site. We find that most people would rather see the ads than pay to see the recipes. Ads don’t also slow down your computer, it might be hardware or computer-related. I appreciate your feedback and I hope you love every recipe you try.
what about adding rotisserie chicken to the recipe? Just a thought.
Hi Jodie, I think that would work. Please share with us how it goes if you give that a try!
This is hands down the best recipe for stuffed shells I’ve ever used. Since discovering this a few months ago, it has become one of my most requested dishes!
Thank you, Kelley. That is great feedback, we appreciate you sharing that with us!
I made these last week and they are amazing!!! Hubby and I loved them and had enough for 3 meals!!! Thank you for the wonderful recipes!!!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Annette! It sounds like you have a new favorite!
What pasta shells did you use?
Hi Amber, I use these pasta shells available in my Amazon Affiliate Shop.
That’s double what I pay in grocery store !
This was excellent
Would there be a way to incorporate spinach into the filling?
I bet that could work, Sarah! If you test that out I’d like to know how it goes
Wondering if I could put together today and bake tomorrow?
Hi Marilyn, yes that would work as a make-ahead option. It also reheats well if you wanted to go that route.
What heat do we put the noodles to? My noodles don’t have the instructions…which is weird. Also, in the video, you said bake the shells on high heat…what is high heat? Oh and by the way when I ask what is high heat, I don’t mean give an explanation, I just wanna know what heat you put the stove to, to make it high heat. Thanks so much! 🙂
Hi Justine, we make sure to cook it in boiling water. Here are the instructions from our shells box – Bring 4-6 quarts of water to a boil, add salt to taste. Add pasta to boiling water. Boil uncovered for 9 minutes, stirring occasionally. Drain. Since these will be baked they boil for 9 minutes.
In the ricotta mixture for the stuffed shells what can you substitute fir the egg or is it ok to leave out ?
Hi Kate, the recipe would still work if you leave out the egg and make it as eggless stuffed shells.
Natasha – I made this recipe as is and OMG it is now my favorite pasta recipe! It was so delicious and the curly parsley adds such good flavor. It looks beautiful coming out of the oven after broiling and the whole family ate it up! I did have some leftover just now and wow is it delicious the next day! 🙂 Thank you for sharing your recipe and talents! Can’t wait to make more.
That’s so great Mark! I’m happy you enjoyed this recipe!!
what can I substitute the ricotta cheese with, not cottage cheese. Don’t like either one thank you
The best substitute for ricotta is drained and mashed plain cottage cheese. I haven’t tried any other substitute to advise.
Natasha,
I love fresh basil with my pasta. Can I use it instead of parsley? I love your recipes😉
Hi Traci, I haven’t tried it in this recipe, but I bet that could work!
Getting ready to make this. Do I need to drain the ricotta before using?
Hi Karen, it usually depends on the brand but to eliminate the excess moisture, you may drain it.
Hi Natasha, I’ve made these stuffed shells twice, they are a favourite. What brand of ricotta cheese do you use. In the video your cheese looks more dense. My looks my chunky and watery.
Thanks again
Delicious 😋
Hi LeeAnne, Galbani is our go-to and favorite ricotta cheese brand.
Made these tonight and enjoyed them!
Great to hear that, Jeannie! Thank you for your awesome review.
They came out perfect..not a parsely fan so substituted with 250g well strained frozen Spinach…awesome..
That’s nice, Lisa. Thank you so much for your great comments and feedback!
I am making the stuffed shells. If I make your marinara do I have to add the onion, garlic and other stuff that you add to the jar sauce? Need it for Easter tomorrow and I have the sauce made.
Hi Patti, if using homemade marinara, it already has those things in it, so you don’t have to add it twice.
Hi Natasha! Just made this for supper tonight! Hubby is excited! We have enjoyed ever recipe of yours I have made! Hubby has even started asking if this is Natasha’s recipe? Like your part of the family! Thank you so much!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Made this tonight for the first time for dinner guests. It was Easy and Delicious! Love your Facebook videos!
Glad you loved it! Thank you for watching my videos, I appreciate it.
This is a staple recipe for our family. Everyone loves this even my picky toddler. Thank you for sharing your recipes with us. I’m looking forward to trying something else 😊
You’re welcome!! That is the best when kids love what we moms make. That’s so great!
thank you Natasha for your easy instructions. Delicious!!
I will try manicotti next.
You’re welcome, Mayra. I hope you’ll love every recipe that you will try!
I’m having trouble finding jumbo shells. Will large ones work?
Hi Tina, I imagine that will work too. If you try that out, please share with us how it goes!
Delicious recipe once again! Soooo good! Highly recommend. I made the recipe but since I had cooked too many shells I whipped up more filling and made another batch. No one will be complaining about these leftovers!
Aren’t they so great!! Just like you said, these reheat really well! I’m happy you enjoyed this!
There are 21 Fat Grams, what is the serving size for those 21g
Hi Ursula, the serving size is about 3 shells.
This looks scrumptious, and I can’t wait to try it! I love all of your videos so much! I’m curious about what video editing software you use? Thanks so much for all of your recipes!
Hi Kelly, thank you! We use Final Cut Pro to edit all of our recipe videos.
Another week, another star turn for a Natasha’s Kitchen meal! Tonight’s stuffed shells were awesome — everyone had second helpings — and it turned out exactly like the photos! Next up, next week: Chicken Florentine. Thanks, Natasha!
Wuhoo fantastic! I hope you’ll love every recipe that you will try from my website and videos.
Do I need to drain the ricotta before using?
Hi Karen, it usually depends on the brand but to eliminate the excess moisture, you may drain it.
Do you think it would work to add some italian sausage to the stuffing?
Hi Kelly, I imagine that will work. I haven’t tried that yet but I think it’s worth experimenting with. Please share with us how it goes if you do an experiment.
Seriously could not fault it! My husband and I have been trying to incorporate more vegetarian meals to our diet and this one is here to stay! God bless you and your family
Oops, I’m sure having this every now and then won’t hurt. God bless you and your family too!
Love watching U! I was already going to make ratouille stuffed shells so will make half your way and then add ratouille to it! Yummy in the tummy.
Sounds great! Please let us know how it goes. I hope you love it!
Could I make this dish the night before and keep it in the fridge to bake the next day?
Hi Sue, yes you can make this recipe ahead. You can check the Make-Ahead portion in the recipe for more info.
Everyone in my entire family loved this recipe!! This is now a family favorite. Thanks so much for sharing.
I’m very happy with your comments and feedback. Thank you so much for sharing, Sue!
Oh. My. Goodness!! The Stuffed Shells is the bomb! The dish was very easy to make, and my kitchen smelled heavenly while baking. I served the Stuffed Shells with some cheesy garlic bread and a salad. I will be making this dish again since I am now making vegetarian dinners to save some money. Thank you so much for sharing Miss Natasha!!
Sounds perfect! I’m very happy to hear that you enjoyed this recipe. Thanks for your awesome feedback, Shawnae.
Just threw this into the oven and I’m sure it’ll turn out delicious (as always!) I noticed that in the printable version of the recipe it says 375 degrees for the oven temp but in the recipe above it, it says to preheat to 350.. I’m sure it doesn’t make much of a difference but just wanted to let you know 😁
Hi Lidiya, thank you for letting me know. I fixed the typo and 375 is correct. Thank you again!
This sounds so good! I have two big boys at home and I’d like to make these a little more filling. Could I add cooked chicken and cooked broccoli to the ricotta filling? Would I need to add or take away any of the cheeses? Thank you for all your wonderful recipes. When I’m stumped for something to make for dinner, I head straight to your website!!
Hi Monica, I think that would work. Please share with us how it goes if you give that a try
I made this tonight for Valentine’s Day dinner at home ❤️😋
So easy and yummy. Natasha, thank you again for another great recipe! I posted my picture on your Facebook comments of this recipe!
Thanks for your great review and for sharing a photo too. I’ll definitely check that out, Stephanie!
Hi Natasha.
My husband and I made the Stuffed Shells and they turned out wonderful great flavor.
Hi Mary, great to hear that you both enjoyed it!
I’m making this tonight! So excited!
Exciting! Please share with us how it goes, Corinne.
They were so good! I love how customizable they are as well. Thank you, Natasha!
Isn’t it great! I’m so glad you enjoyed this recipe, Corinne!
What can you substitute parsley for?
Hi Alia, you can try tarragon or basil if you like those better
My family and kids loved this! It will be a staple in my household. Im glad that doesn’t have meat but taste so good! Thank you Natasha! ❤️👍🏽😁
That is the best when kids love what we parents make. That’s so great!
I made this for dinner last week. It was delicious and easy to make. I will definitely make it again. I really love your recipes they are easy to make and I love the videos.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I made this recipe and it is amazing. Except my question is you used 12 jumbo shells. Did you use up all the ricotta cheese mix and the marinara sauce??? My dish fit about 8/9 shells, and I still had so much cheese mix and so much sauce. When I baked my dish the taste was good and I felt the sauce was too much. The left over cheese mix I made another dish with 9 shells, and used sauce and froze it. I still have cheese mixture and still have enough sauce ! I used exactly the same amount ingredients in the list.
Hi Mona, I did use 20 jumbo shells and it was a 13×9 casserole dish. A smaller dish would fit less and it is enough sauce to fill 20 jumbo shells. There should not be any extra after filling 20 of them.
Thank you!! Now I realized my mistake, you have 20 shells listed I somehow read it 12 🤦♀️🤦♀️🤦♀️ Sorry!!! But it sure is a good dish! I have one frozen for another time
Hi Natasha!! I made this for dinner the other night and to say that my family loved it is an understatement!!! They couldn’t stop raving about it! It’s been a few days and all of us are still talking about it. I’m sure that I will be making it for dinner again very soon!! Thanks so much!
Very nice! So good to know that you and your family enjoyed this recipe. Thank you for sharing!
I cooked this recipe yesterday for Sunday supper. My family really enjoyed the meal.
I servered with the shells a salad and garlic bread. In the future, I will add more sauce. I really enjoy watching your videos..
Very nice, Belle. Thanks for sharing that with us!
Serves 6 people but makes 20? 😂 lol who gets the other 2?
The lucky ones. ha ha!! I figured if I can fit 2 more in the casserole dish, why not?
Came back to write a comment after making last night for dinner. This was the best cheesy pasta dish I’ve ever had – at home, or in a restaurant! Better than my favorite lasagna or manicotti. Thank you sincerely for this recipe! Even my picky daughter said “Mom this is so good. You should make this more.”
It is currently 5:00 am and I am up for work. I couldn’t resist two more warmed up for breakfast. I seriously dreamed of these little babies! You are amazing Natasha!
That’s an awesome feedback, Heather. Thank you for sharing your great comments with us, we appreciate it!
I love your recipes!!
Great to hear that!
My wife is really into broccoli lately. Would it be possible to use broccoli instead of the parsley?
Hi Randy, it will probably be easy to overstuff the shells by adding broccoli since it has more bulk, but I have had a reader report sneaking in veggies into stuffed shells for their kids to eat them.
Love your recipes! So easy to follow- things I like to cook and eat!
Hi Peggy, I’m so happy to hear that!
Absolutely delicious
Making tonight and I can’t wait! Think I’ll add ground beef to the sauce to make my meat eater hubs happy!
I hope you love this stuffed shells recipe.
Delicious, the family loved this recipe.
That’s just awesome! Thank you for sharing your wonderful review!
It’s in the oven now. Can’t wait to taste it.
In making this comment I’m not going to get hundreds of commercial emails am I? Lol I have 24oo emails as of now.
Definitely not. I hope you love the recipe!
looks great. you should use Italian parsley to be somewhat authentic
Thank you, Sharyn. I imagine that should work too!
Hi Natasha,
Thank you for your wonderful and delicious recipes! All I can say is YUMMY!! I’ve made so many of them and they are delicious.
btw, you seem to think that you need to be smiling and happy and funny in every video. But you can relax and be yourself. You are wonderful as is!
Can’t wait to make this recipe!
Thanks for your good feedback and suggestion. I appreciate it!
Can you please share the link to the parmesan cheese grater? I couldnt find in the shop. Thanks!
HI Summer, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha,
A question….instead of these being filled with cheese, could I use a ground beef mixture for about half of them for a variation of this meal to make it a one dish meal?
Hi Lorna, this recipe is pretty versatile, it’s hard to say with an experiment, but if you do test that out, I would love to know how you like that.
I have added hot or sweet sausage to the cheese mixture and even ground beef. I also have made them with a hearty meat sauce on the bottom of the shell and top with cheese layer, both with good results.
I’m going to try cooked chicken in this as well. Thanks for all recipes. You and hubby are a super team.
That sounds delicious! I hope you love the stuffed shells!
photo looks better than all other posts. very nice recipe should say flat leaf parsley rub dry herbs in palms add with onion to create release of more herb oils really Nice Job Natasha “Good Eating” Joseph , really love the job you do. !!!
I’m so glad you’re enjoying our recipes, Joseph! Thank you for that thoughtful review.
JOSEPH, I have been rubbing my herbs in the palm of my hands for over 55 yrs to release flavor & oils. My home exc teacher taught us that when I was in the 8th grade. Glad to see a guy does this
Hi Natasha,
Love your recipes! Question on the sauce in this one… if you use your homemade marinara, do you still add another 1/2 onion and 3 cloves garlic to that? Or is that only if using a plain store bought one? Can’t wait to try this! Thank you!
Thank you, Linda! I used homemade marinara sauce too in the recipe and still used onion and garlic to the recipe.
Hi Natasha, made this last night and my family loved it! My son thanked me for making such a delicious meal! I will definitely be making this again. Thank you!
I’m so happy to hear that, Linda. I hope you and your family will love every recipe that you will try!
Hi Natasha,
This looks fantastic. I’ve always had great success with your recipes so I’m excited for this one as well. For the cheese filling, would it be possible to leave out the egg or replace it with something else? One member of our family cannot have eggs.
Hi Aman, the recipe would still work if you leave out the egg and make it as eggless stuffed shells.
Hi Natasha, i want to try this one but i dont have oven. Can i use turbo boiler or microwave for this? And how many minutes to bake it. It’s really mouthwatering when i watch this so yummy 🤤
Hi Joanna, I haven’t tried either of these with this recipe. I think the oven is best for a recipe like this.
Can a pound of ground beef be added to the marinara?
Hi Sim, yes, you can sautee 1/2 lb of ground beef with the onion. Also, push the shells down into the sauce afterward. The shells go in easier without the meat in the sauce, but both taste great. Can you tell I’ve experimented with a meat sauce? I hope you love the recipe!
if ya add meat it aint Marinara just make meat balls
Your recipes is so yummy thanks for that
You are so welcome!
I saw someone requested in YouTube for Orange bundt cake recipe also I want to see this recipe from you
Hi Salma, I don’t have one yet but thank you for the reminder.
This has always been one of my favorite recipes, thank you so much! I am definitely making this again!
That’s just awesome! Thank you for sharing your wonderful review!
This is a very family-friendly recipe!! They are filled with everything we like. My kids love how cheesy they are!
I’m so happy to hear that! Thank you for sharing your great review!
It was a really huge hit for our dinner last night! Can’t wait to make it again!
Hi Toni, I’m so glad to hear that! Thank you for sharing your great review.