18 Delicious Stuffed Shells Recipes for Every Occasion

Craving something cozy yet impressive for your next meal? Stuffed shells are the ultimate comfort food, versatile enough to suit any occasion—from quick weeknight dinners to festive gatherings. Whether you’re in the mood for classic cheesy goodness, lean protein-packed versions, or seasonal veggie delights, we’ve got you covered. Dive into our roundup of 18 delicious stuffed shells recipes that promise to delight every palate!

Cheesy Spinach and Ricotta Stuffed Shells

Ready to dive into a dish that combines comfort with a touch of elegance? These cheesy spinach and ricotta stuffed shells are a crowd-pleaser, perfect for any night of the week.

Ingredients

• 12 oz jumbo pasta shells (I like to have a few extra in case some break during cooking)
• 15 oz whole milk ricotta cheese (the creamier, the better)
• 10 oz frozen chopped spinach, thawed and squeezed dry (trust me, no one likes soggy spinach)
• 1 cup shredded mozzarella cheese (plus a little extra for sprinkling on top)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 large egg, room temperature (it blends smoother with the ricotta)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a large bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Fill each shell with the ricotta mixture using a spoon, then place them seam side up in the dish.
6. Pour the remaining marinara sauce over the shells, then sprinkle with extra mozzarella.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
8. Let stand for 5 minutes before serving. This helps the filling set.

Ultimate comfort in every bite, these stuffed shells boast a creamy interior with a slightly crispy top. Serve with a side of garlic bread to soak up any extra sauce.

Three Cheese Stuffed Shells with Marinara Sauce

These Three Cheese Stuffed Shells with Marinara Sauce are a crowd-pleaser. Tender pasta shells filled with a rich cheese mixture, smothered in homemade marinara.

Ingredients

• 12 oz jumbo pasta shells – go for the ones with ridges, they hold the sauce better.
• 15 oz ricotta cheese – whole milk ricotta for creaminess.
• 1 cup shredded mozzarella cheese – I like to shred my own for better melt.
• 1/2 cup grated Parmesan cheese – freshly grated makes a difference.
• 1 large egg – room temp binds the filling better.
• 2 tbsp fresh basil – chopped, adds a fresh pop.
• 1 tsp garlic powder – for that essential garlicky punch.
• 24 oz marinara sauce – homemade or your favorite jarred.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• Salt and pepper – to season the filling.

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix ricotta, mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper until well combined.
4. Fill each shell with the cheese mixture using a spoon. Place in the prepared dish.
5. Pour marinara sauce over the stuffed shells, covering evenly.
6. Drizzle with olive oil. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for another 10 minutes until bubbly and slightly golden.
8. Let rest for 5 minutes before serving. This helps the filling set.

Ultimate comfort food with a creamy, cheesy center and tangy marinara. Serve with a crisp green salad and garlic bread for a complete meal.

Beef and Sausage Stuffed Shells

Overloaded with flavor, these Beef and Sausage Stuffed Shells are a hearty meal that’s perfect for any night of the week.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb Italian sausage (hot or mild, your choice)
• 1 box (12 oz) jumbo pasta shells (I always grab an extra box, just in case)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 egg (room temp blends better)
• 2 cloves garlic (minced, because fresh is best)
• 1 jar (24 oz) marinara sauce (homemade or your favorite brand)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper (freshly ground)
• 1 tsp dried basil (or fresh if you have it)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add jumbo shells and cook for 9 minutes, just until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic, sauté for 30 seconds until fragrant.
4. Add ground beef and Italian sausage to the skillet. Cook until browned, about 5-7 minutes. Drain excess fat.
5. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and basil. Stir in the cooked meat mixture.
6. Stuff each shell with the meat and cheese mixture. Place in the prepared baking dish.
7. Pour marinara sauce over the stuffed shells. Sprinkle with additional mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving. This helps the shells set.

Zesty and rich, these stuffed shells offer a perfect blend of textures from the tender pasta to the creamy, meaty filling. Serve with a side of garlic bread to soak up any extra sauce.

Vegetable Stuffed Shells with Pesto

These vegetable stuffed shells with pesto are a hearty, flavorful dish perfect for any night of the week. Toss together your favorite veggies and cheese for a filling that’s both nutritious and delicious.

Ingredients

• 12 jumbo pasta shells – I like to cook a few extra in case some tear.
• 1 cup ricotta cheese – Whole milk ricotta gives the creamiest texture.
• 1/2 cup grated Parmesan cheese – Freshly grated makes all the difference.
• 1 cup chopped spinach – Squeeze out excess water to prevent soggy shells.
• 1/2 cup diced zucchini – Small dice ensures even cooking.
• 1/4 cup pesto – Homemade or store-bought, both work great here.
• 1 tbsp olive oil – Extra virgin is my go-to for its fruity flavor.
• 1/2 tsp salt – Kosher salt distributes evenly.
• 1/4 tsp black pepper – Freshly ground for the best taste.
• 1 cup marinara sauce – Choose a brand you love, as it’s the base of the dish.

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix ricotta, Parmesan, spinach, zucchini, pesto, salt, and pepper.
4. Fill each shell with the cheese mixture. Place them in the prepared dish.
5. Pour marinara sauce over the shells. Cover with foil.
6. Bake for 25 minutes. Remove foil and bake for 5 more minutes until bubbly.
7. Let stand for 5 minutes before serving. This helps the filling set.

Vegetable stuffed shells with pesto offer a delightful contrast of creamy filling and tender pasta. Serve with a crisp green salad for a complete meal.

Creamy Mushroom and Garlic Stuffed Shells

Every home cook needs a reliable stuffed shells recipe, and this one delivers with creamy mushroom and garlic filling.

Ingredients

• 12 oz jumbo pasta shells (I like Barilla for their perfect al dente texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb cremini mushrooms, finely chopped (baby bellas work too)
• 4 cloves garlic, minced (fresh is best here)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 egg, room temperature (helps bind the filling)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a kick)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 1 cup shredded mozzarella cheese (for that golden top)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their juices and brown, about 8 minutes.
4. Add garlic to the skillet and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
5. In a bowl, mix ricotta, Parmesan, egg, salt, pepper, and the mushroom mixture until well combined.
6. Fill each pasta shell with the mushroom mixture and place in the prepared baking dish.
7. Pour marinara sauce over the stuffed shells and sprinkle with mozzarella.
8. Bake for 25 minutes until the cheese is bubbly and golden.
9. Let stand for 5 minutes before serving to set the filling.

Kindly note the shells emerge creamy inside with a satisfying bite. The garlic and mushroom combo offers a earthy depth, perfect paired with a crisp green salad.

Chicken Alfredo Stuffed Shells

Zesty and comforting, these Chicken Alfredo Stuffed Shells combine creamy Alfredo sauce with tender chicken, all tucked into pasta shells. Perfect for a cozy dinner, they’re a hit with both kids and adults.

Ingredients

• 12 oz jumbo pasta shells – go for the ones with ridges to hold more filling.
• 2 cups cooked chicken, shredded – I like using rotisserie chicken for its flavor.
• 15 oz ricotta cheese – full-fat for the creamiest texture.
• 1 cup grated Parmesan cheese – freshly grated melts better.
• 2 cups Alfredo sauce – homemade or store-bought, your choice.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1 tsp garlic powder – for that quick flavor boost.
• 1/2 tsp salt – to season the filling just right.
• 1/4 tsp black pepper – freshly ground for the best taste.

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Boil the pasta shells according to package instructions until al dente, about 9 minutes. Tip: Add a splash of olive oil to prevent sticking.
3. Drain the shells and let them cool slightly. Handling them warm is easier.
4. In a bowl, mix chicken, ricotta, 1/2 cup Parmesan, garlic powder, salt, and pepper. Tip: Taste the filling and adjust seasoning if needed.
5. Stuff each shell with the chicken mixture. A small spoon works best here.
6. Spread a thin layer of Alfredo sauce in a 9×13 inch baking dish.
7. Arrange the stuffed shells in the dish, seam side up.
8. Pour the remaining Alfredo sauce over the shells, covering them evenly.
9. Sprinkle the remaining Parmesan on top for a golden crust.
10. Bake for 25 minutes, until bubbly and lightly browned. Tip: Broil for the last 2 minutes for extra crispiness.

Fluffy shells with a creamy, cheesy center make every bite satisfying. Serve with a crisp green salad to balance the richness.

Spicy Italian Stuffed Shells

Outstanding for a cozy dinner, these Spicy Italian Stuffed Shells pack a punch with every bite. Perfect for feeding a crowd or meal prepping.

Ingredients

• 24 jumbo pasta shells – go for the ones with ridges to hold more filling.
• 1 lb spicy Italian sausage – remove casings for easier mixing.
• 15 oz ricotta cheese – whole milk for creaminess.
• 1 cup shredded mozzarella – plus extra for topping.
• 1/2 cup grated Parmesan – the real deal, not the powdered stuff.
• 1 egg – I prefer room temp eggs here for smoother blending.
• 2 cloves garlic – minced, because fresh is best.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 24 oz marinara sauce – homemade or your favorite jarred.
• 1 tsp red pepper flakes – adjust based on your heat preference.
• 1/2 tsp salt – to bring all the flavors together.
• 1/4 tsp black pepper – freshly ground, if possible.

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Boil the pasta shells in salted water for 9 minutes until al dente. Drain and set aside.
3. Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Add the Italian sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and red pepper flakes. Stir in the cooked sausage.
6. Spread 1 cup of marinara sauce at the bottom of a 9×13 baking dish.
7. Stuff each shell with the cheese and sausage mixture. Arrange them in the dish.
8. Pour the remaining marinara over the shells. Sprinkle extra mozzarella on top.
9. Bake for 25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Delightfully cheesy with a spicy kick, these shells are a crowd-pleaser. Serve with a crisp salad and garlic bread for a complete meal.

Pumpkin and Sage Stuffed Shells

Oven-baked Pumpkin and Sage Stuffed Shells are a cozy, flavorful dish perfect for fall. This recipe combines creamy pumpkin with aromatic sage for a comforting meal.

Ingredients

– 12 oz jumbo pasta shells (I like Barilla for their perfect al dente texture)
– 15 oz canned pumpkin puree (not pie filling)
– 1 cup ricotta cheese (whole milk for creaminess)
– 1/2 cup grated Parmesan cheese (freshly grated tastes best)
– 1 tbsp fresh sage, finely chopped (dried works in a pinch but fresh is ideal)
– 1 tsp garlic powder (for that subtle kick)
– 1/2 tsp nutmeg (a little goes a long way)
– Salt and pepper to taste (I start with 1/2 tsp salt and adjust)
– 2 cups marinara sauce (homemade or your favorite jarred)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish with olive oil.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix pumpkin puree, ricotta, Parmesan, sage, garlic powder, nutmeg, salt, and pepper until well combined.
4. Spoon the pumpkin mixture into each shell, filling generously. Arrange shells in the prepared dish.
5. Pour marinara sauce evenly over the stuffed shells. Cover with foil.
6. Bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly.
7. Let sit for 5 minutes before serving to allow flavors to meld.

Unbelievably creamy and rich, these stuffed shells have a perfect balance of sweet and savory. Serve with a sprinkle of fresh sage on top for an elegant touch.

Lobster and Crab Stuffed Shells

Zesty and luxurious, these Lobster and Crab Stuffed Shells combine the best of the sea with creamy, cheesy goodness. Perfect for a special dinner that feels gourmet but is surprisingly straightforward to make.

Ingredients

• 12 jumbo pasta shells – go for the ones with ridges, they hold the filling better.
• 1 cup lump crab meat – fresh is best, but canned works in a pinch.
• 1 cup cooked lobster meat – chop it roughly for texture.
• 8 oz ricotta cheese – full fat for creaminess.
• 1/2 cup grated Parmesan – the real deal, not the powdered stuff.
• 1 egg – I prefer room temp eggs here for easier mixing.
• 1 tbsp fresh parsley – finely chopped, it adds a fresh pop.
• 1 tsp garlic powder – for that essential kick.
• 1 cup marinara sauce – homemade or your favorite jarred.
• 1/2 cup shredded mozzarella – for that golden, bubbly top.

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Boil the pasta shells in salted water for 9 minutes until al dente. They’ll finish cooking in the oven.
3. Drain the shells and let them cool slightly. Handling them while hot can tear the pasta.
4. In a bowl, mix crab, lobster, ricotta, Parmesan, egg, parsley, and garlic powder. Combine gently to keep the seafood chunks intact.
5. Spread marinara sauce at the bottom of a baking dish. This prevents sticking and adds moisture.
6. Stuff each shell with the seafood mixture and place in the dish. Pack them snugly to prevent rolling.
7. Sprinkle mozzarella over the shells. More cheese means a more decadent dish.
8. Bake for 20 minutes until the cheese is golden and bubbly. Let it sit for 5 minutes before serving.

Yielded are shells with a creamy interior and a slightly crisp top. The seafood stays tender, contrasting beautifully with the cheesy richness. Serve with a crisp green salad to cut through the decadence.

Mexican Style Stuffed Shells with Chipotle Sauce

Mexican Style Stuffed Shells with Chipotle Sauce bring a spicy twist to your pasta night. Must-try for anyone who loves bold flavors.

Ingredients

• 12 oz jumbo pasta shells – I find these hold the filling best.
• 1 lb ground beef – Lean for less grease.
• 1 cup shredded cheddar cheese – Sharp for extra flavor.
• 1/2 cup ricotta cheese – Whole milk ricotta is creamier.
• 1 tbsp chipotle in adobo sauce – Adjust for heat preference.
• 1 tsp cumin – Toasted and ground fresh if possible.
• 1/2 tsp salt – I use sea salt for a cleaner taste.
• 2 cups tomato sauce – Homemade or your favorite brand.
• 1/4 cup chopped cilantro – Adds a fresh finish.

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Boil pasta shells for 9 minutes until al dente. They’ll cook more in the oven.
3. Brown ground beef in a skillet over medium heat, 5-7 minutes. Drain excess fat.
4. Mix beef with cheddar, ricotta, chipotle, cumin, and salt in a bowl. Taste and adjust seasoning.
5. Stuff each shell with the beef mixture. A small spoon works best.
6. Spread tomato sauce in a baking dish. Layer stuffed shells on top.
7. Cover with foil and bake for 20 minutes. Then uncover and bake 10 more minutes.
8. Garnish with cilantro before serving. Adds color and freshness.

Perfectly baked shells offer a creamy, spicy filling with a tangy sauce. Pair with a crisp salad for a complete meal.

Greek Stuffed Shells with Feta and Olives

Unbelievably delicious, these Greek Stuffed Shells combine the tang of feta and the briny punch of olives in a comforting pasta dish.

Ingredients

• 12 oz jumbo pasta shells – go for the ones with ridges to hold the filling better.
• 2 cups ricotta cheese – full fat for creaminess.
• 1 cup crumbled feta cheese – I love the extra tangy variety.
• 1/2 cup chopped kalamata olives – pitted, because no one likes a surprise crunch.
• 1 egg – room temp blends smoother.
• 2 cloves garlic – minced, fresh is best.
• 1 tsp dried oregano – rub between your fingers to wake up the flavor.
• 2 cups marinara sauce – homemade or your favorite jarred.
• 1/4 cup extra virgin olive oil – my go-to for richness.
• Salt and pepper – just a pinch, the cheeses bring enough salt.

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Boil pasta shells according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix ricotta, feta, olives, egg, garlic, and oregano. Season lightly.
4. Stuff each shell with the cheese mixture. Arrange in the baking dish.
5. Pour marinara over the shells. Drizzle with olive oil.
6. Bake for 25 minutes, until bubbly and golden at the edges.
7. Let sit for 5 minutes before serving – this helps the filling set.

Perfectly creamy inside with a slight bite from the shells, these are a hit. Try serving with a crisp Greek salad for contrast.

Buffalo Chicken Stuffed Shells

A bold twist on classic Italian stuffed shells, this recipe packs the fiery punch of Buffalo chicken into every bite. Perfect for game day or a cozy night in, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

– 12 oz jumbo pasta shells (I find Barilla holds its shape best)
– 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
– 1/2 cup Buffalo sauce (Frank’s RedHot is my go-to for that authentic tang)
– 8 oz cream cheese, softened (room temp blends smoother)
– 1 cup shredded mozzarella cheese (for that perfect melt)
– 1/2 cup blue cheese crumbles (optional, but adds a nice sharp contrast)
– 1/4 cup green onions, chopped (for a fresh finish)
– 1/2 cup ranch dressing (homemade or store-bought, your choice)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix the shredded chicken, Buffalo sauce, and cream cheese until well combined. Tip: Let the cream cheese soften to avoid lumps.
4. Stuff each shell with the chicken mixture and place in the prepared baking dish.
5. Sprinkle the stuffed shells evenly with mozzarella and blue cheese crumbles.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for extra crispiness.
7. Remove from oven and drizzle with ranch dressing. Garnish with green onions.
8. Serve immediately. Tip: Let them sit for 5 minutes before serving to avoid burns from the hot filling.
Yummy doesn’t begin to describe these shells. The creamy, spicy filling contrasts beautifully with the tender pasta, while the cool ranch drizzle ties it all together. Try serving with extra Buffalo sauce on the side for those who dare.

Eggplant and Mozzarella Stuffed Shells

Eggplant and mozzarella stuffed shells are a hearty, vegetarian-friendly dish that packs flavor in every bite. Easy to make ahead, they’re perfect for busy weeknights or entertaining.

Ingredients

• 12 jumbo pasta shells – go for the ridged ones; they hold the filling better.
• 1 medium eggplant, diced into 1/2-inch pieces – I like to leave the skin on for texture.
• 2 cups shredded mozzarella cheese – freshly shredded melts smoother.
• 1/2 cup ricotta cheese – whole milk ricotta gives a creamier texture.
• 1/4 cup grated Parmesan cheese – the real deal, not the powdered stuff.
• 2 tbsp extra virgin olive oil – my go-to for sautéing.
• 2 cloves garlic, minced – more if you’re a garlic lover like me.
• 1 tsp salt – kosher salt distributes flavor more evenly.
• 1/2 tsp black pepper – freshly ground for the best taste.
• 2 cups marinara sauce – homemade or your favorite store-bought brand.

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add eggplant and sauté until soft, about 8 minutes.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. Remove skillet from heat. Stir in ricotta, 1 cup mozzarella, Parmesan, salt, and pepper.
6. Spread 1 cup marinara sauce on the bottom of the prepared baking dish.
7. Fill each pasta shell with the eggplant mixture and place in the dish.
8. Top shells with remaining marinara sauce and mozzarella cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
10. Let stand for 5 minutes before serving. Garnish with fresh basil if desired.

Golden and cheesy, these stuffed shells offer a satisfying bite with the creamy eggplant filling. Serve with a crisp green salad for a complete meal.

Sweet Potato and Black Bean Stuffed Shells

You won’t believe how these Sweet Potato and Black Bean Stuffed Shells turn pantry staples into a showstopper.

Ingredients

– 12 jumbo pasta shells (I like Barilla for their sturdy texture) – 1 cup mashed sweet potato (roast it the day before for deeper flavor) – 1/2 cup black beans, rinsed and drained (go for low-sodium if you’re watching salt) – 1/2 cup ricotta cheese (whole milk ricotta makes it creamier) – 1/4 cup shredded mozzarella (I always grab part-skim for a lighter touch) – 1 tbsp olive oil (extra virgin is my kitchen staple) – 1 tsp garlic powder (fresh minced garlic works too, but powder is quicker) – 1/2 tsp smoked paprika (this adds a nice kick) – Salt to taste (I use sea salt for a cleaner flavor)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking. 2. Boil the pasta shells for 9 minutes until al dente. They’ll finish cooking in the oven. 3. While shells cook, mix sweet potato, black beans, ricotta, mozzarella, olive oil, garlic powder, and smoked paprika in a bowl. Taste and adjust salt if needed. 4. Drain shells and let them cool slightly. Stuff each shell with the sweet potato mixture. 5. Place stuffed shells in a baking dish. Bake for 20 minutes until tops are golden. 6. Let them sit for 5 minutes before serving. This helps the filling set. 7. Serve with a sprinkle of fresh herbs or a drizzle of hot sauce for extra flair. Leftovers taste even better the next day as the flavors meld. The shells are creamy inside with a slight crunch on top.

Artichoke and Sun-Dried Tomato Stuffed Shells

Make these Artichoke and Sun-Dried Tomato Stuffed Shells for a flavorful twist on classic pasta. Perfect for dinner parties or a cozy night in.

Ingredients

• 12 oz jumbo pasta shells – go for the ones with ridges for better sauce adherence.
• 1 cup ricotta cheese – full-fat for creaminess.
• 1/2 cup grated Parmesan – freshly grated beats pre-packaged any day.
• 1 cup chopped artichoke hearts – marinated adds extra flavor.
• 1/2 cup chopped sun-dried tomatoes – oil-packed for richness.
• 2 cloves garlic, minced – because more garlic is always better.
• 1 tbsp extra virgin olive oil – my kitchen staple.
• 1/2 tsp salt – to balance the flavors.
• 1/4 tsp black pepper – freshly ground, please.
• 2 cups marinara sauce – homemade or your favorite store-bought.
• 1 cup shredded mozzarella – for that perfect melt.

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a bowl, mix ricotta, Parmesan, artichokes, sun-dried tomatoes, garlic, olive oil, salt, and pepper.
4. Stuff each shell with the ricotta mixture and place in the baking dish.
5. Pour marinara sauce over the shells, covering evenly.
6. Sprinkle mozzarella on top.
7. Bake for 25 minutes, or until cheese is bubbly and golden.
8. Let sit for 5 minutes before serving.

Velvety ricotta and tangy sun-dried tomatoes create a rich filling, while the artichokes add a subtle earthiness. Serve with a crisp green salad to cut through the richness.

Pesto and Goat Cheese Stuffed Shells

Deliciously creamy and herby, these stuffed shells are a crowd-pleaser. Perfect for a cozy dinner or a fancy potluck.

Ingredients

• 12 oz jumbo pasta shells – go for the ridged ones; they hold the filling better.
• 1 cup pesto – homemade or store-bought, but fresh basil makes a difference.
• 8 oz goat cheese – creamy and tangy, at room temperature for easy mixing.
• 1/2 cup grated Parmesan – the sharper, the better.
• 1 tbsp extra virgin olive oil – my go-to for a fruity note.
• 1/4 tsp salt – just enough to enhance the flavors.
• 1/4 tsp black pepper – freshly ground, if possible.

Instructions

1. Preheat oven to 375°F. A properly heated oven ensures even cooking.
2. Boil pasta shells in salted water for 9 minutes until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain shells and toss with olive oil to prevent clumping. Let them cool slightly.
4. In a bowl, mix pesto, goat cheese, Parmesan, salt, and pepper until smooth. Tip: Use a fork to break up the goat cheese easily.
5. Stuff each shell with the pesto mixture. A small spoon or piping bag works best here.
6. Arrange stuffed shells in a greased baking dish. Cover with foil.
7. Bake for 20 minutes. Remove foil and bake for another 5 minutes until tops are golden. Tip: Watch closely to avoid over-browning.

Yield: The shells are creamy inside with a slight bite from the pasta. Serve with a crisp salad or garlic bread for a complete meal.

BBQ Pulled Pork Stuffed Shells

Craving something that combines comfort with a twist? These BBQ pulled pork stuffed shells merge classic flavors in a fun, fork-friendly package.

Ingredients

• 1 lb cooked pulled pork (I love using leftovers from last night’s dinner)
• 1 cup BBQ sauce (go for a smoky, sweet blend)
• 20 jumbo pasta shells (cooked al dente, they hold up better)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup sour cream (full fat for creaminess)
• 2 tbsp chopped green onions (for a fresh crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix the pulled pork with 3/4 cup BBQ sauce. Save the rest for topping.
3. Stuff each pasta shell with the pork mixture. Pack them snugly in the dish.
4. Drizzle the remaining BBQ sauce over the shells. Tip: Use a spoon for even coverage.
5. Sprinkle shredded cheddar on top. For extra flavor, let some cheese fall between the shells.
6. Bake for 15 minutes, until the cheese is bubbly and slightly golden.
7. Remove from oven. Let sit for 5 minutes—this helps the shells set.
8. Garnish with dollops of sour cream and green onions. Tip: Serve with extra BBQ sauce on the side.

Rich in flavor, these shells offer a delightful contrast between the tender pork and the pasta’s slight chew. Try serving them atop a crisp salad for a hearty meal that doesn’t skimp on freshness.

Shrimp and Scallop Stuffed Shells

Get ready to impress with these Shrimp and Scallop Stuffed Shells. Perfect for a cozy dinner or a fancy gathering, this dish is a seafood lover’s dream.

Ingredients

• 12 jumbo pasta shells – go for the ones that hold their shape well.
• 1/2 lb shrimp, peeled and deveined – I like using wild-caught for better flavor.
• 1/2 lb scallops – fresh bay scallops work best here.
• 1 cup ricotta cheese – whole milk ricotta makes it creamier.
• 1/2 cup grated Parmesan cheese – freshly grated, please.
• 1 egg – room temperature blends smoother.
• 2 cloves garlic, minced – because garlic is life.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 1/2 tsp salt – to bring out the flavors.
• 1/4 tsp black pepper – freshly ground is always better.
• 1 cup marinara sauce – homemade or your favorite store-bought.
• 1/2 cup shredded mozzarella cheese – for that perfect melt.

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Boil the pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic, shrimp, and scallops. Cook until shrimp is pink and scallops are opaque, about 3 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Chop the cooked shrimp and scallops into small pieces. Let them cool slightly.
5. In a bowl, mix ricotta, Parmesan, egg, salt, pepper, and the chopped seafood. Tip: Mix gently to keep the filling light.
6. Stuff each pasta shell with the seafood mixture. Place them in a baking dish.
7. Pour marinara sauce over the stuffed shells. Sprinkle with mozzarella.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Enjoy the creamy, cheesy filling paired with the tender seafood. Serve with a crisp green salad for a complete meal.

Conclusion

Culinary adventures await with these 18 Delicious Stuffed Shells Recipes, perfect for any occasion! Whether you’re craving comfort food or something gourmet, this roundup has you covered. We’d love to hear which recipes you try—drop a comment with your favorites. Loved this collection? Share the joy by pinning it on Pinterest for fellow foodies to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.