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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.
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
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.
Recipe Ingredients You’ll Need
- Pasta: This recipe uses jump pasta shells. Make sure to only cook the shells to al dente so they don’t fall apart when you stuff them.
- Sauce: You can use your favorite store-bought sauce or make your own! You also can add protein like ground beef or ground turkey if you would like.
- Lemon: The lemon zest adds a nice sweet, citrus flavor to the stuffed shells. You can skip this if you want.
- Cheese: The cheese that is used in these stuffed shells is ricotta cheese, mozzarella and Parmesan cheese.
- Egg: The egg helps bind together the cheese mixture.
- Spices & Herbs: There is a mixture of dried basil, oregano and chives in these shells. You also could use parsley or basil.
How to Make Stuffed Shells
Step 1: Cook Pasta: 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}.
Step 2: Create Cheese Mixture: 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.
Step 3: Assemble the Shells: 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.
Step 4: Bake: 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.
Recipe FAQ
You want to make sure to cook them to al dente (usually 1-2 minutes less than the package instructions) and stir gently while boiling. Once they are done rinse them with cool water after draining to stop the cooking process.
Yes you can! You can add cooked ground beef, Italian sausage, or shredded chicken that you can mix with the cheese mixture.
Yes you can! You can assemble them up to a day in advance and refrigerate until ready to bake.
Other Pasta Recipes
Mediterranean
One Pot Chickpea Kale Pasta Recipe
Chicken
Italian Sausage Pasta Bake
Mediterranean
Mediterranean Orzo Pasta Recipe
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Stuffed Shells
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I liked the cheese proportions very nice. I added chopped spinach to the cheese mixture. It was very good
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I am glad you liked it! I like the idea of adding spinach.
This is our favorite stuffed shells recipe. We add some parsley and basil.
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!!!
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!
Lovely and simple! x