Delicious Stuffed Shells are the perfect easy, weeknight dinner. Jumbo pasta shells are stuffed with a smooth, creamy, cheesy filling flavored with fresh herbs and baked to absolute perfection. Make sure to try these Garlic Parmesan Breadsticks or The BEST Dinner Rolls to go with these Stuffed Shells!
This post is sponsored by Friendship Dairies cottage cheese.
Stuffed Shells
I’m a sucker for easy pasta dishes for weeknight dinners and Stuffed Shells is one of my favorites. There is just something so homey and comforting about stuffed shells. All that cheesy goodness tucked inside pasta shells and baked to perfection in a tasty marinara sauce. Toss together a nice salad and serve with some dinner rolls and you’re off to the races.
Today I’m sharing a classic stuffed shells recipe with a fun little twist. I love how versatile this recipe is and please, feel free to adapt it to suit your needs and preferences.
Stuffed Shells Filling
The filling in these shells is super simple but is easily customizable. Want to add spinach? No problem. Well drained frozen cooked spinach can be mixed right in. Have some extra Italian sausage or ground beef lying around? This recipe is perfect for using it up! You can either cook it and mix it into the sauce or simply add it to the filling before stuffing the shells.
Instead of using ricotta cheese, I opted for Friendship Dairies Whipped Cottage Cheese for this recipe. With less calories and fat and a wonderfully smooth consistency, the cottage cheese creates a lovely filling and the flavor is just right. You could also use a small curd cottage cheese instead of the whipped should you prefer.
In addition, you’ll find these ingredients in the filling:
- Parmesan cheese – you can use Rarmigiano Reggiano, a Parmesan Romano blend, or any other real Parmesan cheese product.
- egg
- garlic – my recipe calls for just one to two cloves so use your discretion.
- fresh parsley
- fresh basil leaves
- salt and fresh ground pepper
How To Stuff Shells
Okay, so I am definitely one for efficiency and honestly, it would take me about 10 minutes to fill the shells with a spoon. I just don’t have it in me. Besides, it can be super messy.
I’m all about spooning the filling into a large pastry bag or plastic bag and cutting off the tip. The shells fill up so beautifully and talk about easy! You’ll get the shells filled in just a couple minutes – maybe less. (Check out my video below to see how easy it is!)
I frequently end up with more shells and filling than will fit in my 9 x 13 baking dish. In these cases, I just throw the extra in a small baking dish or ramekin and try to make it a good amount for lunch the next day. Love it!
Dinner simply doesn’t get easier than this and I know you’re going to love these yummy stuffed shells! Make sure to use your favorite marinara or pasta sauce for the best flavor!
More Dinner Favorites
- Easy Chicken Stir Fry Recipe
- Easy Lazy Day Lasagna
- The Ultimate Crockpot Chili Recipe
- One Pot Olive Garden Zuppa Toscana Soup
- The Ultimate Chicken Fried Steak Recipe with Gravy
How To Make Stuffed Shells
Easy Stuffed Shells
Ingredients
- 12 oz jumbo pasta shells
- 1 tbsp kosher salt
- 30 oz whipped cottage cheese
- 6 oz Parmesan cheese grated
- 1 egg
- 1 to 2 garlic clove minced
- 1 tbsp fresh parsley minced
- 3/4 cup fresh basil leaves finely chopped (about 8 to 10 leaves)
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 28 oz marinara sauce
- 8 oz mozzarella cheese grated
Instructions
- Preheat oven to 350F.
- Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
- Bring a large pot of salted water to a boil. Add pasta shells and cook pasta shells until 3 minutes shy of al dente - according to the package directions.
- Drain pasta shells and rinse with cool water. Set aside.
- In a large bowl, combine whipped cottage cheese, Parmesan cheese, egg, garlic, parsley, basil, salt and pepper.
- Spoon mixture into shells and place shells in baking dish, nestling them in the sauce.
- Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
- Bake for 25 minutes or until hot and bubbly. Serve immediately.
Video
Nutrition
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Dane says
Great recipe. I used my own homemade marinara sauce and our fresh parsley and basil from the garden. Used 2 year aged parmesean grated off the block and added a second egg. In place of basil if you don’t have it handy you can substitute some pesto which also tastes great. In place of all the cottage cheese I use half (about 14 oz) of Tvorig. It is a Russian cheese that is about a mix between Ricotta and Cottage without the whey. Works great in lasagna also. I pick it up at an eastern european market. We love it making this although with all my changes it deviates from yours a bit. Thanks for sharing.
Jennifer says
Hi Trish! Thank you for making dinner tonight at my house a success. I was so tired from work and was very unmotivated to cook. However once I saw your recipe I immediately ordered groceries to my house while at work. I just finished putting them in oven. Im so excited!!!!
Trish - Mom On Timeout says
Oooh! I’m so glad you gave them a try! Enjoy!
Amy &kailey says
Thank you I made the dinner with my daughter it was so much fun and enjoyable I hope it taste as good as enjoyable ideas thank you Trish .🙏💜😉💐🌹🦋👑
Trish - Mom On Timeout says
I’m so, so glad! Thank you for stopping by!
Judy says
Made your stuffed shells. My family loved them. They said to say thank you. My daughter time the left overs to work the next day and said they were even better. Just wanted to thank you for all your recipes I’ve used and enjoyed. You are the greatest!
Trish - Mom On Timeout says
Thank you so much Judy! I’m so glad you enjoyed them!
Mary Frazee says
I’ve not made your stuffed shells yet, but I am sure I will! They look delicious as ALL your recipes do! Your site is my “go-to” for any recipe. I’ve made so many of them I can’t keep count and my family (including grandchildren!) love them! Your carrot cake was my all time favorite…YUM!
I’ve been a cook/baker my entire life (I’m 60) and am always on the hunt for something new for my family since we get together often and they depend on mom/grandma having something delicious to enjoy. 🙂
Thank you Trish for your creative, easy, and delicious recipes! I’ve told all my friends about your site was well.
Mary
from Ohio
Trish - Mom On Timeout says
Mary! You just made my day! Nicest comment EVER. I hope you have an amazing weekend! ?
Martina Crews says
Can I come and live with you?? LOL I loved cooking.. I started at 12.. I am 46 now.. but I broke my hip at 27.. and I have never been able to get around like I used to. And I know I don’t have to explain to you the importance of maneuverability when you are rustling up something in the kitchen I can do it of course, but it takes a lot out of me.. and it just isn’t fun anymore.. but o my do I miss my own cooking! I can’t imagine living with someone that is like me and loves to cook! That would be AMAZING! lol I have to try this recipe.. I love most Italian recipes I do so hope your family appreciates you =))
Kim says
I tried this recipe, for dinner this evening. It was DELICIOUS, I used half Ricotta Chesse & Cottage Cheese in this recipe.
Barb says
Where do you find whipped cottage chees
Trish - Mom On Timeout says
I got mine at Whole Foods. You can also use ricotta or just pop your cottage cheese in the food processor for a couple of pulses. Hope that helps!
Donna Browning says
Thanks for telling us how to pop it in the blender. I had thought of that or using a mixture to do it. Wonderful wonderful idea .
Mccarleyqt
Sheila Benard says
Good morning I like your recipe for this but I will be using Ricotta cheese and will be making enough for 60 people can you give me some ideas thanks Sheila Benard
Susan Mackenzie says
Could you substitute some of the whipped cottage cheese with ricotta cheese?
Trish - Mom On Timeout says
Absolutely Susan!
Lois says
Your recipe calls for 3/4 cup basil and the video doesn’t show using basil at all. I cut the basil to 1/2 cup and it was still way to much. When I make it again should I use basil at all? It was eatable but needed much less basil..
Trish - Mom On Timeout says
Hi Lois! The video does show the basil being added it’s right after the garlic and parsley. I think you maybe measured out the chopped basil instead of basil leaves? That would make a really big difference. It’s about 8 to 10 leaves, finely chopped. Thanks!