Stuffed Shells

Stuffed Shells Recipe

Stuffed Shells Recipe

Stuffed Shells

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


  • 1 (16 oz.) box jumbo pasta shells or manicotti
  • 1 (28 oz.) jar marinara sauce
  • 3 cups Ricotta cheese
  • ½ cup Parmesan cheese
  • 1 egg
  • 2 Tbsp parsley
  • 1 tsp salt
  • ½ tsp pepper
  • 4 cups Mozzarella cheese, shredded


Preheat oven to 350°F. Cook pasta according to package directions. In a medium sized bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together until thoroughly blended. Stuff shells or manicotti with cheese mixture. Place stuffed shells in a 13″ x 9″ baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese. Bake for 20-30 minutes or until bubbly.

  • Method: Oven
  • Cuisine: Italian

Keywords: pasta, oven, vegetarian

Stuffed Shells Recipe


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking, she enjoys reading, researching genealogy, and traveling.


  1. I liked this although not much of a fan of tomato based sauces. I actually used some leftover pizza sauce I had on hand. My daughter loved this dish.

    • Mary Ann (Menus4Moms) says

      I like pizza sauces as well – I think it’s the higher content of tomato paste which makes a richer sauce. You might get the same result for less money by keeping some tomato paste on hand – I have some in a tube (in the refrigerator) which seems to last longer than the canned version. Thanks for the feedback!

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