The delicious stuffed shells are the perfect easy dinner of the week. Jumbo pasta shells are stuffed with a smooth, creamy, cheese-filled filling, flavoured with fresh herbs and baked to perfection. Don't forget to try these garlic and Parmesan sticks or the best buns to accompany these stuffed shells!


I love easy pasta dishes for dinners of the week and stuffed shellfish are one of my favorites. Stuffed shells have something welcoming and comforting. All this good cheese taste is hidden in the pasta shells and cooked to perfection in a tasty marinara sauce. Mix a good salad and serve with buns and you're off for the shopping.

Today, I share a classic recipe for stuffed shells with a fun touch. I love the versatility of this recipe and feel free to adapt it to your needs and preferences.


Filling stuffed shells

Filling these shells is super simple but easily customizable. Want to add spinach? No problem. Frozen and well-drained cooked spinach can be mixed directly. Do you have italian sausage or over-ground beef? This recipe is perfect for using them! You can either cook them and mix them with the sauce, or simply add them to the filling before stuffing the shells.


Instead of using ricotta cheese, I opted for Friendship Dairies' whipped white cheese for this recipe. With less calories and fat and a wonderfully smooth consistency, the white cheese creates a nice filling and the taste is just right. You can also use a small white cheese instead of whipped cheese if you prefer.


In addition, you'll find these ingredients in the filling:

  • Parmesan cheese - you can use Rarmigiano Reggiano, a mixture of Parmesan Romano, or any other real Parmesan product.
  • Egg
  • garlic - my recipe requires only one or two cloves, so be discerning.
  • fresh parsley
  • fresh basil leaves
  • salt and freshly ground pepper

How to fill the shells

Okay, so I'm definitely for efficiency and honestly, it would take me about 10 minutes to fill the shells with a spoon. I don't have that in me. Besides, it can be super messy.

I just pour the filling with a spoon into a large pastry bag or plastic bag and cut the tip. The shells fill up so well and you can say it's easy! The shells fill up in just a few minutes, maybe less. (Watch my video below to see how easy it is).

seashells filled with marinara

I often end up with more shells and toppings than my 9 x 13 baking dish can contain. In this case, I throw the surplus in a small baking dish or ramekin and try to make a good amount for lunch the next day. I love it!

baking dish in stuffed shells

Dinner won't be any easier than that and I know you'll love these delicious stuffed shells! Don't forget to use your favourite marinara or pasta sauce to get the best flavour!


  • 12 oz jumbo pasta shells
  • 1 tbsp kosher salt
  • 30 oz whipped white cheese
  • 6 oz grated Parmesan cheese
  • 1 egg
  • 1 to 2 garlic cloves, chopped
  • 1 tbsp chopped fresh parsley
  • 3/4 cup finely chopped fresh basil leaves (about 8 to 10 leaves)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground fresh pepper
  • 28 oz marinara sauce
  • 8 oz shredded mozzarella


  1. Preheat the oven to 350F.
  2. Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Book.
  3. Bring a large pot of salted water to a boil. Add the pasta shells and cook until they are al dente (3 minutes) - according to the package instructions.
  4. Drain the pasta shells and rinse them in cold water. Book.
  5. In a large bowl, combine whipped white cheese, parmesan, egg, garlic, parsley, basil, salt and pepper.
  6. Spoon the mixture into the shells and place the shells in a baking dish, nesting them in the sauce.
  7. Cover the shells with the remaining sauce and sprinkle with mozzarella.
  8. Bake for 25 minutes or until sauce is hot and bubbling. Serve immediately.

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