Skip to Content

Stuffed Shells

Sharing is caring!

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

I have always loved Stuffed Shells from the time I was small. I remember my mom making them and I would just keep eating and eating. There is something comforting about the warm, tender pasta shells filled with all of that yummy cheese.

Today’s Stuffed Shells are a slight variation to the ones I ate as a child using lemon zest and chives. You can easily use whatever fresh herb you want in place of the chives and leave the lemon zest out all together. I was trying to make them a little different than the usual Stuffed Shells you might usually make.

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

When I make these I like to use any leftover marinara sauce I have in the freezer or you can easily use your favorite store bought sauce. These pair really nicely with these Simple Garlic Parmesan Green Beans and a Massaged Kale Salad.

Another important part of making this dish is to make sure you don’t overcook your shells. You want them to be al dente otherwise they will become too soft and they will break when you try to stuff them.

Other than that this recipe is easy to make, just takes a little time. It’s a great recipe to make on a Sunday when you are having family over for a big meal. This makes enough to feed a crowd and will leave everyone satisfied!

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

 

Stuffed Shells

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

 

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

 

Ingredients

  • 1 - 16 ounce jar of marinara sauce {homemade or store-bought works}
  • 1 lemon, zested
  • 1 - 15 ounce container of ricotta cheese
  • 1 egg, beaten
  • 1 1/2 cups part skim mozzarella cheese, divided
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 3 Tablespoons minced chives {more for garnish}
  • 25-30 jumbo dried pasta shells

Garnish:

  • Minced chives

Instructions

Preheat your oven to 350 degrees F. Oil two small or one large baking dish or use non-stick baking dishes. Set aside. 

Bring a large pot of water to a boil and cook the shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}. 

In a large bowl combine the ricotta cheese and egg. Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Set aside.

In your baking dishes spread a thin layer of pasta sauce across the bottom. Fill each shell with the cheese mixture and arrange in a single layer in the pans. Cover the shells with the remaining sauce, cover with lid or foil and bake for 30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender. 

Garnish with fresh chives and extra lemon zest. 

Notes

Be careful how long you cook the shells; if you overcook them they will tear apart when you try to fill them and if you under cook them they will be too chewy. You want them to be tender, like you could eat them but not overcooked. 

If chives aren't your thing feel free to omit or add a different herb in its place. That is same for the lemon zest-feel free to leave that out as well if you like. 

 

Other recipes you might like:

Chicken Parmesan Stuffed Shells // A Spicy Perspective 

Mexican Stuffed Shells // The Girl Who Ate Everything 

Chicken and Broccoli Stuffed Shells // Life in the Lofthouse 

Stuffed Shells are a comforting, filling meal that makes the perfect meal for a large group. Large pasta shells are stuffed with a lemony-chive cheese mixture and topped with tomato sauce. They are baked to perfection and will warm you right up!

 This easy to make Italian Wedding Soup recipe is full of the simple, delicious flavors of healthy greens, vegetables and turkey meatballs in a light broth. If you are looking for comfort food that is lighter and healthier, this is for you! 
Italian Wedding Soup
← Read Last Post
Baked Apple Cinnamon Steel Cut Oat Cups make an easy, make-ahead breakfast or snack that is heart healthy and filling. Steel cut oats are mixed together with Greek yogurt, applesauce, cinnamon and apples to create a delicious oatmeal cup. 
Baked Apple Cinnamon Steel Cut Oat Cups
Read Next Post β†’

CommentLuv badge

Italian Dinner Party | Intentional Hospitality

Monday 3rd of May 2021

[…] mixture and topped with tomato sauce. They are baked to perfection and will warm you right up! GO TO THE RECIPE Baked Fazzoletti Pasta from Abruzzo (Fregnacce Abruzzesi). – The Pasta Project Fregnacce […]

Stacy

Tuesday 16th of October 2018

This is our favorite stuffed shells recipe. We add some parsley and basil.

Matt

Thursday 30th of August 2018

My family loves this recipe. It’s the only way I make stuffed shells and I double the recipe and make two large dishes of it. I use homemade spaghetti sauce as well. Thanks again!!!

Julia

Monday 3rd of September 2018

I am so happy to hear this! Thanks for sharing. I love this recipe to. It is so nice to double it and freeze some for later too!

Jaime

Saturday 29th of September 2012

Lovely and simple! x

Skip to Recipe