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Easy Stuffed Shells recipe

Easy Stuffed Shells Recipe

Course Main Course, Pasta
Cuisine American, Italian Inspired
Keyword easy-stuffed-shells-recipe, stuffed shells
Prep Time 15 minutes
Cook Time 30 minutes
Stand time 5 minutes
Total Time 50 minutes
Servings 12 (2 shells)
Calories 329kcal


  • 24 jumbo pasta shells
  • 1 30 oz whole milk ricotta cheese
  • 1 8 oz container chive and onion cream cheese softened
  • 1 tablespoon prepared basil pesto
  • 2 teaspoon dry Italian seasoning
  • 1 ½ teaspoon granulated garlic or garlic powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 2 large eggs
  • 3 tablespoon chopped fresh Italian parsley divided
  • 3 cups shredded mozzarella cheese divided
  • ¾ cup grated Parmesan cheese divided
  • 4 cups good quality marinara sauce i.e. Bertolli Four Cheese


  • Preheat the oven to 350°F. Spray a deep 13x9 inch baking dish with cooking spray. Set aside.
  • Cook pasta shells in salted water for half the time recommended on the box. Drain well.
  • In a medium size mixing bowl, use an electric mixer to whip together ricotta, cream cheese, pesto, Italian seasoning, garlic, salt, pepper flakes and eggs just until fully combined. Mix 2 tablespoon Italian parsley, 2 cups mozzarella and ½ cup Parmesan cheese by hand until evenly distributed.
  • To assemble: Pour 2 cups marinara sauce in bottom of dish. Divide filling among shells and arrange side by side in dish seam side up. Drizzle tops with remaining marinara sauce then sprinkle with mozzarella and reserved Parmesan cheese.
  • Bake for 30-40 minutes or until bubbly and cheese is lightly golden.
  • Let stand for 5 minutes, then serve garnished with parsley.


Serving: 1serving (2 shells) | Calories: 329kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1076mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 236mg | Iron: 1mg