Stuffed Shells

Cheesy stuffed shells are the perfect family-friendly comfort food. They're packed with ingredients you probably already have — and they're easy to customize when you want something new.

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How to Make Stuffed Shells

Stuffed shells are incredibly easy to prep in just 15 minutes, so here's what you can expect from this recipe:

Cook the Shells

Cook the pasta shells to al dente, about 8-10 minutes.

Make the Filling

Combine ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper in a bowl. Set aside.

Make the Sauce

Combine pasta sauce, mushrooms, mozzarella, and Parmesan in a bowl. Set aside.

Stuff the Shells

Stuff each shell with ricotta mixture and place in a baking dish. Cover the shells with the sauce mixture.

Bake

Bake until golden brown and bubbly.

Can You Make Stuffed Shells Ahead of Time?

Yes! Stuffed shells are a great make-ahead meal. Fully assemble the stuffed shells in a baking dish and cover the unbaked stuffed shells with foil. Store the baking dish in the fridge for one to two days, then bake as directed. You may need to add a few extra minutes to the bake time to account for the chilled temperature.

What to Serve with Stuffed Shells

Stuffed shells make a delicious, hearty main dish. So, you may want to serve them with a lighter side, like Caesar salad or roasted vegetables. We also like to pair these stuffed shells with buttered Italian bread or garlic knots.

How to Store Stuffed Shells

Store leftover stuffed shells in an airtight container in the fridge for up to four days. Reheat in the microwave.

Can You Freeze Stuffed Shells?

You can freeze both baked and unbaked stuffed shells.

To freeze baked stuffed shells, simply place the leftover shells in an airtight container or zip-top freezer bag. Freeze for up to three months. Thaw in the fridge overnight.

To freeze unbaked stuffed shells, assemble the shells in a baking dish, then wrap the entire dish (pan and all) with a layer of storage wrap, then a layer of foil. Freeze for up to three months. Thaw in the fridge overnight, then bake as directed. You may need to add extra time to the bake to account for the frozen temperature.

Allrecipes Community Tips and Praise

"Soooo good, definitely a keeper. I prepared it the night before (w/o baking) and just covered it and put it in the fridge. When I got home the next day, I just threw it in the oven for 50 minutes and it came out perfect," says Alex L.

"This is a wonderful recipe. I do not like cottage cheese in my shells so this was exactly what I was looking for. Only changes: I use homemade sauce, I add a package of frozen chopped spinach to the filling (defrosted and well drained of water) and I omit the mushrooms. All of the above are just my personal preferences. The recipe is still great exactly as written," according to WILSKA50.

"I've made this so many times now, my almost 2 year old and Husband absolutely love this recipe! I leave the mushrooms out but do everything else the same and it's always amazing! Prepping is so easy also which is a big bonus in my opinion," raves Amanda Geiger.

Editorial contributions by Bailey Fink