Easy Stuffed Shells

There’s something irresistibly nostalgic about a bubbling dish of cheesy stuffed shells fresh out of the oven. I still remember the first time I made this dish as a new cook—it was a cold evening, I was craving something warm and comforting, and the smell of garlic and basil wafting through the kitchen made my tiny apartment feel like home. That night, a simple pan of stuffed pasta shells taught me the joy of creating something hearty and satisfying from scratch.

This easy stuffed shells recipe is perfect for beginner cooks. It’s simple to prepare, doesn’t require any fancy kitchen equipment, and delivers big on flavor. With a creamy filling tucked inside tender pasta shells and a rich marinara blanket baked to perfection, this dish offers everything we love about Italian comfort food—without the fuss. Even better, it’s a quick and healthy meal option when using cottage cheese instead of ricotta, cutting back on fat while still delivering a creamy texture.

Why This Recipe is Special

This isn’t just another pasta recipe—it’s your gateway to easy sheet pan dinners and quick and healthy meals that look impressive but are foolproof. What sets this recipe apart is its versatility. It’s designed for flexibility: swap ingredients, adjust flavors, and still end up with a delicious result. Whether you’re feeding picky eaters or need to clean out your fridge, this lemon herb chicken-inspired stuffed shells dish is here for it. Plus, it bakes in under 30 minutes, making it a go-to for busy weeknights.

Ingredients and Preparation

• Jumbo Pasta Shells
  These form the edible vessel that holds all the creamy goodness. Their ridged surface helps trap sauce and cheese, enhancing each bite.
  Alternative: Large manicotti tubes or lasagna sheets rolled into bundles.
• Cottage Cheese or Ricotta Cheese
  Cottage cheese brings a lighter texture and fewer calories, perfect for a healthier take. Ricotta offers a richer flavor if preferred.
  Alternative: Blended silken tofu for a dairy-free option.
• Parmesan Cheese
  This sharp, nutty cheese adds a rich umami base to the filling.
  Alternative: Asiago or a grated Parmesan-Romano blend.
• Egg
  Acts as a binder to keep the filling from oozing out during baking.
  Alternative: Omit for egg-free or use flaxseed meal with water.
• Garlic
  Adds a subtle aromatic depth—fresh cloves deliver the best punch.
  Alternative: Garlic powder (1/4 tsp per clove).
• Fresh Parsley and Basil
  These herbs provide a fresh, garden-bright note to contrast the cheese’s richness.
  Alternative: Dried herbs (use 1/3 the amount).
• Salt and Fresh Ground Pepper
  Essential for seasoning and bringing all the ingredients to life.
• Marinara Sauce
  A tangy, tomato-based sauce that ties everything together.
  Alternative: Homemade sauce or your favorite store-bought variety.
• Mozzarella Cheese
  Melts beautifully on top, creating that irresistible golden layer.
  Alternative: Provolone or Italian cheese blend.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and spread half of the marinara sauce on the bottom. This keeps the shells moist and adds a base layer of flavor.

Step 2
Boil a large pot of salted water and cook the pasta shells until just shy of al dente—about 3 minutes less than the package instructions. Drain and rinse with cool water to stop the cooking process and prevent sticking.

Step 3
In a mixing bowl, combine cottage cheese, Parmesan cheese, a lightly beaten egg, minced garlic, chopped parsley, finely chopped basil, salt, and pepper. Stir until everything is well blended into a smooth filling.

Step 4
Fill each shell using a spoon or, for less mess and more speed, scoop the mixture into a piping bag or zip-top bag with the tip snipped off. Gently squeeze the filling into each shell.

Step 5
Place the filled shells into the prepared baking dish, nestling them into the marinara base. Cover with the remaining sauce and top with shredded mozzarella.

Step 6
Bake uncovered for 25 minutes or until the sauce is bubbling and the cheese is melted and lightly golden. Serve hot, garnished with extra basil if desired.

Beginner Tips and Notes

• Overcooked Shells: If your pasta is too soft, it can tear during stuffing. Undercook slightly and handle gently.
• Browning Too Quickly: If the cheese browns too much before the center is hot, tent the dish with foil during the last 10 minutes.
• Filling Tip: Using a bag to pipe the filling reduces mess and is faster than spooning.
• Make-Ahead Hack: Assemble the dish the night before and bake when ready to serve. You can also freeze it for future meals.
• Tool Substitutes: No piping bag? Use a plastic sandwich bag with the corner cut off.

Serving Suggestions

Pair this dish with a crisp green salad dressed in balsamic vinaigrette or a simple Caesar salad for balance. Garlic breadsticks or crusty rolls are perfect for soaking up the marinara. Want extra protein? Serve alongside grilled chicken or Italian sausage.

Leftovers: Store any remaining shells in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. This dish also freezes well—just defrost overnight before baking.

Conclusion

Easy stuffed shells are a delicious gateway into home cooking—comforting, forgiving, and endlessly customizable. If you’re just starting out in the kitchen, this lemon herb chicken-inspired recipe checks all the boxes for a quick and healthy meal. I’d love to hear how your version turned out. Did you try a new filling twist? Share your experience in the comments below and let’s keep cooking simple, joyful, and full of flavor!

FAQ About Easy Stuffed Shells

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• The Best Easy Ricotta Stuffed Shells
• Stuffed Pasta Shells with Ground Beef Ricotta and Spinach
• Chicken Scampi Stuffed Pasta Shells

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