Q1: Can I make stuffed shells ahead of time?

Yes! You can assemble the stuffed shells up to 24 hours in advance. Cover and refrigerate, then bake as directed when ready. If baking straight from the fridge, add an extra 5–10 minutes to the bake time.

Q2: Can I freeze stuffed shells?

Absolutely. You can freeze the shells before or after baking. If freezing before baking, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 375°F for about 45–50 minutes.

Q3: What can I use instead of cottage cheese or ricotta?

For a dairy-free or alternative option, you can use blended silken tofu, cream cheese, or a vegan ricotta substitute. Adjust seasonings to taste for the best results.

Easy Stuffed Shells - Superb Recipe

Name: Easy Stuffed Shells
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 1 tablespoon kosher salt; 30 ounces whipped cottage cheese or ricotta cheese; 6 ounces Parmesan cheese, grated; 1 egg; 1 to 2 garlic cloves, minced; 1 tablespoon fresh parsley, minced; 3/4 cup fresh basil leaves, finely chopped (about 8 to 10 leaves); 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 28 ounces marinara sauce; 8 ounces mozzarella cheese, grated

Description

Creamy, cheesy stuffed shells baked in marinara sauce, perfect for an easy, comforting weeknight dinner. Ideal for beginner cooks.

Ingredients

Scale

12 ounces jumbo pasta shells
1 tablespoon kosher salt
30 ounces whipped cottage cheese or ricotta cheese
6 ounces Parmesan cheese, grated
1 egg
1 to 2 garlic cloves, minced
1 tablespoon fresh parsley, minced
3/4 cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
28 ounces marinara sauce
8 ounces mozzarella cheese, grated

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Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and spread half of the marinara sauce on the bottom. Set aside.
Bring a large pot of salted water to a boil. Add the pasta shells and cook until 3 minutes shy of al dente. Drain and rinse with cool water.
In a large mixing bowl, combine whipped cottage cheese, Parmesan cheese, egg, minced garlic, chopped parsley, chopped basil, salt, and pepper until well blended.
Fill each shell with the cheese mixture using a spoon or a piping bag. Place the filled shells in the baking dish over the sauce.
Pour the remaining marinara sauce over the stuffed shells and sprinkle mozzarella cheese evenly on top.
Bake for 25 minutes or until the dish is hot and bubbly. Serve immediately.

Notes

Use a piping or zip-top bag for faster, less messy filling.
You can make this dish ahead of time and refrigerate or freeze it before baking.
For a meatier version, add cooked Italian sausage or ground beef to the filling or sauce.
Undercook shells slightly to prevent tearing when filling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner, Entree, Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 348
Sugar: 6g
Sodium: 1933mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 36g
Fiber: 2g
Protein: 26g
Cholesterol: 51mg