Do Share Recipe

Italian Stuffed Shells Recipe | Cheesy Classic Dinner

I recently made these big, cheesy pasta shells and wow—what a satisfying dinner it turned out to be. From boiling the shells to stuffing them with a rich meat-and-cheese filling and baking them until bubbly, I was hooked from start to finish. The aroma filled the kitchen, and my family was already gathered around the oven before I even plated the dish.

There’s something comforting about large pasta shells stuffed with savory goodness and drenched in tomato sauce. If you’re looking for a dinner that’s hearty, cozy, and perfect for sharing, this Italian stuffed shells recipe is it. You can also try my Gordon Ramsay Steak Marinade Recipe for another restaurant-quality dinner at home.

Ingredients

Here’s what you’ll need for the best flavor and texture. I’ve added a few tips along the way to make everything come together perfectly.

½ batch of tomato sauce (about 3–3½ cups) – Homemade sauce gives a deeper, richer flavor than jarred versions.
24 large pasta shells – Look for conchiglioni, the jumbo kind perfect for stuffing.
2 tablespoons salt (for pasta water) – Salting your water helps the pasta absorb seasoning as it cooks.
2 tablespoons extra-virgin olive oil – Use good-quality oil for sautéing; it enhances every bite.
1 large onion, chopped – Adds sweetness and depth to the filling.
2–3 cloves fresh garlic, chopped – Fresh garlic provides the perfect aromatic base.
A pinch of red pepper flakes (optional) – For just a touch of heat, if you like.
1 pound (≈ 454 g) lean ground meat (chicken, veal, or beef) – Leaner meat keeps the dish flavorful but not greasy.
2 tablespoons white wine – Deglazing with wine brings out subtle, savory notes.
2 cups ricotta (≈ 15 oz or 450 g) – Creamy and slightly sweet, this forms the heart of the filling.
2 eggs (slightly beaten, room-temp) – Bind the filling together so it stays intact while baking.
½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano – Freshly grated cheese melts beautifully and tastes stronger.
1 1⁄2 cups freshly grated mozzarella – Skip pre-shredded cheese; it contains additives that affect melting.
2 tablespoons fresh flat-leaf parsley, chopped – Adds brightness to the rich filling.
For topping: extra tomato sauce, fresh parsley, and a sprinkle of grated cheese – The finishing touch for presentation and flavor.

Note: several servings

Variations

This recipe is incredibly flexible—here’s how to tweak it to your taste or dietary needs:

Dairy-free version: Replace ricotta and mozzarella with plant-based cheese alternatives (cashew or almond-based work well).
Vegetarian version: Skip the meat and fill the shells with a mix of sautéed spinach, mushrooms, and zucchini for a hearty, veggie-packed option.
Flavor add-ins: Mix in chopped sun-dried tomatoes, roasted red peppers, or basil to the filling for an extra burst of flavor.
Spicy twist: Add a teaspoon of smoked paprika or chili flakes to the meat mixture for a subtle smoky kick.
Lighter option: Use part-skim ricotta and mozzarella for the same creamy taste with fewer calories.

If you love flavorful marinades and aromatic seasonings, you might also enjoy my Garlic Herb Steak Marinade Recipe — it’s full of rich, herby notes that pair beautifully with grilled meats or roasted vegetables.

Cooking Time

Prep Time: 1 hour 15 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 50 minutes

Equipment You Need

Having the right tools makes this recipe smoother and more enjoyable:

Large pot – For boiling the pasta shells evenly.
Baking dish (13 × 9 inches) – Perfect size for laying the shells in a single layer.
Mixing bowls – To prepare the cheese mixture and combine everything easily.
Sauté pan or skillet – For cooking the onions, garlic, and meat mixture.
Cheese grater – Freshly grated cheese melts better and tastes richer.
Parchment paper + aluminum foil – Covering the dish ensures even baking and prevents dryness.

How to Make Italian Stuffed Shells

Boil the Pasta Shells

Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions—just until al dente. Drain carefully and place the shells upside down on a clean towel so they don’t stick together or retain excess moisture. Slightly under-cooked shells work best since they’ll continue cooking in the oven.

Prepare the Meat Mixture

While the shells cook, heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and golden. Stir in garlic and red pepper flakes and sauté another minute. Add ground meat and cook, breaking it apart until fully browned. Deglaze the pan with white wine and let it simmer briefly to absorb flavor. Drain off excess fat and let the mixture cool.

Make the Cheese Filling

In a large bowl, combine ricotta, eggs, grated Parmesan, mozzarella, and chopped parsley. Stir until smooth. Once the meat mixture has cooled slightly, fold it into the cheese mixture. The filling should be thick, creamy, and easy to spoon into the shells.

Assemble and Bake

Preheat the oven to 400°F (200°C). Spread a thin layer of tomato sauce over the bottom of your baking dish. Fill each cooked shell generously with the meat-cheese mixture and place them open-side-up in the sauce.

Spoon more tomato sauce over the top, leaving a little filling visible for presentation. Cover the dish with parchment paper, then tightly with foil. Bake for about 25–30 minutes. Remove the foil and bake an additional 5 minutes until the cheese is slightly golden and bubbly.

Additional Tips for Making This Recipe Better

From my own experience, these little tweaks make a big difference:

I always undercook the shells by a minute—they hold up beautifully in the oven and stay al dente.
Let the meat mixture cool completely before mixing it into the cheese so it doesn’t make the filling watery.
Use freshly grated cheese—trust me, it melts better and tastes much richer.
Keep a few extra cooked shells aside; a couple often tear during filling.
Let the baked shells rest for 5 minutes before serving so the sauce thickens and the filling sets perfectly.

How to Serve Italian Stuffed Shells

To serve, spoon some warm tomato sauce onto each plate and top with two or three stuffed shells. Sprinkle with freshly chopped parsley and extra grated cheese for that restaurant-style finish. I like serving these shells with a side of crisp green salad and some crusty Italian bread to soak up the sauce. A light red wine or sparkling water with lemon makes a great pairing.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: ~329 kcal
Protein: ~19 g
Carbohydrates: ~16 g
Fat: ~20 g

A perfectly balanced, hearty meal that’s indulgent yet not over the top.

Make Ahead and Storage

Storage (Refrigerator):
After baking, allow the shells to cool, cover tightly, and refrigerate. They’ll stay fresh for about 3–4 days. Reheat covered in the oven at 375°F until hot all the way through.

Freezing:
You can freeze unbaked shells—arrange them on a tray until firm, then transfer to a freezer-safe container. They’ll last up to 2 months. Bake straight from frozen, covered, for about 50–60 minutes, then uncover for 5 minutes to brown the top.

Reheating:
If reheating from chilled, cover with foil and bake until thoroughly warmed. For frozen shells, increase the bake time slightly and let them rest before serving so the filling sets.

Why You’ll Love This Recipe

This dish has so much going for it—you’ll see why it’s a favorite every time I make it:

It’s comforting yet elegant. The big shells look impressive but are surprisingly easy to assemble.
Super versatile. You can go meaty, vegetarian, spicy, or mild—whatever suits your taste.
Family-friendly. Everyone loves cheesy baked pasta; it’s the perfect crowd-pleaser.
Great make-ahead option. You can prepare it in advance or freeze it for later, and it still tastes freshly baked.
Rich, authentic flavor. The combination of creamy cheese, tomato sauce, and herbs tastes like a classic Italian restaurant meal.

Final Thoughts

Making Italian stuffed shells is truly a labor of love—but it’s worth every minute. The balance of creamy cheese, tender pasta, and rich sauce creates that comforting, homemade taste everyone craves. Whether you’re cooking for family dinner or a special gathering, this dish is guaranteed to impress and satisfy.

Ben Carraoli