Stuffed Shells
This post may contain affiliate links. Read my full disclosure policy. Learn how to make classic Italain stuffed shells. With a rich, cheesy filling and tender pasta baked right in the sauce, this dish is sure to become a family favorite, with no fuss and plenty of flavor. Stuffed shells make me think of cozy Sunday dinners with family—a classic Italian comfort food everyone loves. While most recipes require parboiling the shells, this version, adapted from Big Flavors from Italian America, skips that step. The shells bake right in the sauce, becoming tender and flavorful, with a rich, cheesy filling and topping that’s every bit as satisfying as the heartiest lasagna or baked ziti. To stuff the shells, disposable pastry bags come in handy. If you don’t have them, a ziplock bag with a snipped corner does the job well. “Well, this is one of the best Italian-style meals that I’ve ever made…Raves all around.” What You’ll Need To Make Stuffed Shells Extra-Virgin Olive Oil: Used to sauté the onion and garlic, it creates a rich, flavorful base for the sauce. Yellow Onion and Garlic: The flavor foundation for the sauce. Crushed Red Pepper Flakes: Add a subtle kick of heat, balancing the richness of the cheese and tomatoes. Crushed Tomatoes: Form the heart of the sauce, providing a thick texture and fresh tomato flavor. Water: Ensures the sauce simmers to the perfect consistency while maintaining balance. Sugar: Adds a touch of sweetness to offset the tomatoes’ natural acidity. Ricotta, Fontina or Mozzarella, and Pecorino Romano: Combine to create a creamy, melty, and slightly tangy filling for the shells. Make sure to buy whole milk ricotta for a smooth, creamy texture. Parmesan can be used in place of the Pecorino. Eggs: Bind the filling, ensuring it holds its shape and doesn’t ooze out during baking. Cornstarch: Stabilizes the filling. Fresh Basil and Dried Oregano: These herbs infuse both the filling and sauce with bright and earthy notes. Jumbo Pasta Shells: Their sturdy shape holds the rich filling and absorbs the flavorful sauce during baking. Jump to the printable recipe for precise measurements Extra-Virgin Olive Oil: Used to sauté the onion and garlic, it creates a rich, flavorful base for the sauce. Yellow Onion and Garlic: The flavor foundation for the sauce. Crushed Red Pepper Flakes: Add a subtle kick of heat, balancing the richness of the cheese and tomatoes. Crushed Tomatoes: Form the heart of the sauce, providing a thick texture and fresh tomato flavor. Water: Ensures the sauce simmers to the perfect consistency while maintaining balance. Sugar: Adds a touch of sweetness to offset the tomatoes’ natural acidity. Ricotta, Fontina or Mozzarella, and Pecorino Romano: Combine to create a creamy, melty, and slightly tangy filling for the shells. Make sure to buy whole milk ricotta for a smooth, creamy texture. Parmesan can be used in place of the Pecorino. Eggs: Bind the filling, ensuring it holds its shape and doesn’t ooze out during baking. Cornstarch: Stabilizes the filling. Fresh Basil and Dried Oregano: These herbs infuse both the filling and sauce with bright and earthy notes. Jumbo Pasta Shells: Their sturdy shape holds the rich filling and absorbs the flavorful sauce during baking. Jump to the printable recipe for precise measurements Step-By-Step Instructions Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned. Stir in the garlic and red pepper flakes and cook until fragrant. Stir in the crushed tomatoes, water, and sugar and bring to a gentle boil. Reduce the heat to medium-low and cook for 5 minutes. (The cooled sauce can be refrigerated for up to 3 days.) To make the filling, cmbine the ricotta cheese, shredded fontina (or whole-milk mozzarella) cheese, Pecorino Romano cheese, eggs, basil, cornstarch, garlic, oregano, and salt in a bowl. Mix until thoroughly combined. Transfer the filling to pastry bag or large zipper-lock bag. Place the shells open-side up on the counter. Cut ½-inch off of the tip or corner of the bag. Pipe the filling into shells until each is full. Spread 1 cup of the sauce over the bottom of a 9×13-inch baking dish. Transfer the shells, open side up, to the dish. Pour the remaining sauce evenly over the shells to completely cover. Cover the dish tightly with aluminum foil. Bake until the shells are tender and the sauce is boiling rapidly, about 45 minutes. Discard the foil and sprinkle the fontina over top. Return to the oven and bake, uncovered, until the cheese is lightly browned, about 15 minutes. Let the dish cool for 15 to 20 minutes before serving. The shells can be assembled and refrigerated up to 1 day ahead of time, or frozen for up to 3 months. You May Also Like RecipeComments (70)Add Comment Recipe Comments (70) Add Comment Ingredients For the Sauce 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped ¾ teaspoon salt ½ teaspoon freshly ground black pepper 4 large cloves garlic, minced ¼ teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes 2 cups water 1 teaspoon sugar 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped ¾ teaspoon salt ½ teaspoon freshly ground black pepper 4 large cloves garlic, minced ¼ teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes 2 cups water 1 teaspoon sugar For the Filling 1¼ cups (10 oz) whole-milk ricotta cheese 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese 1 cup (3.5 oz) grated Pecorino Romano cheese 2 large eggs 3 tablespoons chopped fresh basil 1½ tablespoons cornstarch 2 cloves garlic, minced 1 teaspoon dried oregano ½ teaspoon salt 1¼ cups (10 oz) whole-milk ricotta cheese 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese 1 cup (3.5 oz) grated Pecorino Romano cheese 2 large eggs 3 tablespoons chopped fresh basil 1½ tablespoons cornstarch 2 cloves garlic, minced 1 teaspoon dried oregano ½ teaspoon salt For the Shells 25 to 30 jumbo pasta shells, from a 1-lb box (use only open, unbroken shells) 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese 1 tablespoon chopped fresh basil 25 to 30 jumbo pasta shells, from a 1-lb box (use only open, unbroken shells) 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese 1 tablespoon chopped fresh basil Instructions For the sauce: Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds (don’t brown the garlic). Stir in the crushed tomatoes, water, and sugar and bring to a gentle boil. Reduce the heat to medium-low and cook, uncovered, until flavors have melded, about 5 minutes. (The cooled sauce can be refrigerated for up to 3 days.) For the filling: Stir all the ingredients in a medium bowl until thoroughly combined. Transfer the filling to pastry bag or large zipper-lock bag, and cut ½-inch off of the tip or corner of the bag. (If using a zipper-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) For the shells: Adjust the oven rack to middle position and preheat the oven to 400°F. Place the shells open side up on the counter. Pipe the filling into shells until each is full. Spread 1 cup of the sauce over the bottom of 9x13-inch baking dish. Transfer the shells, open side up, to the prepared dish. Pour the remaining sauce evenly over the shells to completely cover. Cover the dish tightly with aluminum foil. Bake until the shells are tender and the sauce is boiling rapidly, about 45 minutes. Remove the dish from the oven and discard the foil; sprinkle the fontina or mozzarella over top. Return to the oven and bake, uncovered, until the cheese is lightly browned, about 15 minutes. Let the dish cool, uncovered, for 15 to 20 minutes (this rest is essential to fully cook the pasta). Sprinkle with the basil and serve. Make-Ahead/Freezing Instructions: The stuffed shells can be assembled and refrigerated up to 1 day ahead of time, or frozen for up to 3 months. Defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. Leftover stuffed shells can also be frozen; if time allows, thaw before reheating, then cover with foil, and heat in a 325°F oven until hot. For the sauce: Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds (don’t brown the garlic). Stir in the crushed tomatoes, water, and sugar and bring to a gentle boil. Reduce the heat to medium-low and cook, uncovered, until flavors have melded, about 5 minutes. (The cooled sauce can be refrigerated for up to 3 days.) For the filling: Stir all the ingredients in a medium bowl until thoroughly combined. Transfer the filling to pastry bag or large zipper-lock bag, and cut ½-inch off of the tip or corner of the bag. (If using a zipper-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) For the shells: Adjust the oven rack to middle position and preheat the oven to 400°F. Place the shells open side up on the counter. Pipe the filling into shells until each is full. Spread 1 cup of the sauce over the bottom of 9x13-inch baking dish. Transfer the shells, open side up, to the prepared dish. Pour the remaining sauce evenly over the shells to completely cover. Cover the dish tightly with aluminum foil. Bake until the shells are tender and the sauce is boiling rapidly, about 45 minutes. Remove the dish from the oven and discard the foil; sprinkle the fontina or mozzarella over top. Return to the oven and bake, uncovered, until the cheese is lightly browned, about 15 minutes. Let the dish cool, uncovered, for 15 to 20 minutes (this rest is essential to fully cook the pasta). Sprinkle with the basil and serve. Make-Ahead/Freezing Instructions: The stuffed shells can be assembled and refrigerated up to 1 day ahead of time, or frozen for up to 3 months. Defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. Leftover stuffed shells can also be frozen; if time allows, thaw before reheating, then cover with foil, and heat in a 325°F oven until hot. Pair with Nutrition Information Powered by Per serving (8 servings) Calories: 563 Fat: 26 g Saturated fat: 13 g Carbohydrates: 56 g Sugar: 8 g Fiber: 4 g Protein: 28 g Sodium: 783 mg Cholesterol: 121 mg Per serving (8 servings) Calories: 563 Fat: 26 g Saturated fat: 13 g Carbohydrates: 56 g Sugar: 8 g Fiber: 4 g Protein: 28 g Sodium: 783 mg Cholesterol: 121 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerPizza, Pasta & VegetarianVegetarianItalian Dinner Pizza, Pasta & Vegetarian Vegetarian Italian