Stuffed shells, also known as jumbo shells or conchiglioni, are a type of pasta dish that features large pasta shells filled with a variety of ingredients. The shells are typically cooked until al dente, then carefully stuffed with a mixture of cheese, meat, vegetables, or a combination of these. The filled shells are usually baked in the oven with sauce and additional cheese until hot and bubbly.

The filling for stuffed shells can vary depending on personal preference and regional variations. One common filling is a combination of ricotta cheese, shredded mozzarella, Parmesan cheese, and herbs like basil and parsley. Other ingredients such as cooked ground meat, spinach, mushrooms, or diced vegetables can be added for extra flavor and texture.

Once the shells are filled, they are placed in a baking dish and covered with marinara sauce, tomato sauce, or a creamy Alfredo sauce. Additional shredded cheese is often sprinkled on top before baking to create a cheesy, golden crust. The dish is then baked in the oven until the cheese is melted and the shells are heated through.

Stuffed Shells

Recipe by caion


Prep time


Cooking time



Stuffed shells are a popular Italian-American dish and are often served as a main course for dinner. They can be accompanied by a side salad and garlic bread for a complete meal. The dish is known for its rich and comforting flavors and is enjoyed by pasta lovers around the world.


  • 20-24 jumbo pasta shells

  • 2 cups ricotta cheese

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1 egg, beaten

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups marinara sauce


  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, Parmesan cheese, beaten egg, parsley, basil, oregano, salt, and black pepper. Mix well until all the ingredients are thoroughly combined. If using optional ingredients like cooked ground meat or vegetables, add them to the cheese mixture as well.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Carefully stuff each cooked pasta shell with a generous amount of the cheese mixture. Place the filled shells in the baking dish, arranging them in a single layer.
  • Once all the shells are filled and in the baking dish, pour the remaining marinara sauce evenly over the top. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once cooked, remove the stuffed shells from the oven and let them cool for a few minutes before serving. Garnish with additional fresh parsley, if desired.
  • Serve the stuffed shells warm as a main course. They pair well with a side salad and garlic bread.

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