Name: Cheesy Stuffed Shells with Marinara Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 20 jumbo shells; 3 cups marinara sauce; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided (1 ½ cups for filling, ½ cup for topping); ⅓ cup grated parmesan cheese (plus additional for topping, if desired); 4 oz cream cheese, softened; 1 large egg, lightly beaten; 2 Tablespoons fresh parsley, finely chopped (or 2 teaspoons dried); ½ teaspoon dried oregano (optional); ½ teaspoon sea salt; ½ teaspoon ground pepper; 1 large garlic clove, pressed; Butter for greasing dish and foil

There’s something incredibly satisfying about a warm, cheesy Italian dish like this Cheesy Stuffed Shells with Marinara Recipe. The melty cheese fills plump pasta shells, all wrapped in rich marinara—a classic comfort food that always feels like a hug on a plate.

The image shows a white ceramic baking dish filled with large pasta shells stuffed with a creamy white cheese filling mixed with green herbs, topped with bright red tomato sauce and melted golden brown cheese. The dish is pictured on a white marbled surface, with some fresh green parsley beside it. A woman's hand is lifting one stuffed pasta shell with a silver fork, pulling melted cheese strands away from the dish. The cheese on top is bubbly and browned in spots. The background is blurred with hints of green, likely more herbs. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Stuffed Shells with Marinara Recipe
Top Tip
How to Serve Cheesy Stuffed Shells with Marinara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Stuffed Shells with Marinara Recipe

Why You'll Love This Recipe

This recipe is one I come back to over and over because it’s both simple to put together and seriously delicious. I love how the combination of cheeses creates a creamy filling that pairs perfectly with bright marinara. Plus, it’s a great crowd-pleaser—whether for a casual weeknight or an easy entertaining option.

Comfort Food Classic: Gooey cheese and hearty tomato sauce never fail to satisfy cravings.
Easy Prep: With under 20 minutes of hands-on time, it’s approachable for any cook.
Make-Ahead Friendly: Assemble in advance for stress-free dinners or guests.
Customizable: Swap cheeses or add herbs to make it your own.

Ingredients & Why They Work

Each ingredient plays its role in balancing flavors and textures—from creamy ricotta to gooey mozzarella, plus the tangy punch of marinara. Here’s the lowdown on what makes this dish so irresistible and some tips on picking quality ingredients.

Flat lay of a handful of large, pale golden jumbo pasta shells arranged neatly, a small white ceramic bowl filled with vibrant red marinara sauce, a mound of creamy white ricotta cheese, a small pile of shredded mozzarella cheese with some strands delicately spread out, a tiny heap of finely grated parmesan cheese, a small dollop of soft cream cheese, one whole large brown egg with a clean shell, a few fresh bright green parsley sprigs roughly chopped, one whole garlic clove with smooth white skin, and a small white bowl holding dried oregano powder next to a matching bowl containing sea salt and another with ground black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Jumbo pasta shells: Their size is perfect for holding generous cheese filling without bursting open.
Marinara sauce: Use a good quality store-bought or homemade sauce for the freshest flavor and a vibrant tomato base.
Ricotta cheese: Provides creamy texture and mild flavor to balance stronger cheeses.
Mozzarella cheese: Divided use helps meltiness inside and a golden, bubbly topping.
Parmesan cheese: Adds salty tang and depth; sprinkling more on top gives a lovely crust.
Cream cheese: Sneaky secret to ultra-smooth filling—makes a big difference in creaminess!
Egg: Binds the filling so it holds its shape when baked.
Fresh parsley: Brightens flavors and adds a hint of herbaceous freshness.
Dried oregano (optional): Classic Italian herb that pairs beautifully with tomato and cheese.
Sea salt and ground pepper: Seasonings that bring out the best of every ingredient.
Garlic clove: Pressed garlic adds just the right savory punch inside the filling.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Cheesy Stuffed Shells with Marinara Recipe over time, and honestly, it’s fun to make it your own. Whether you want to sneak in some spinach or swap out cheeses, there’s plenty of room to personalize without losing that classic comfort.

Spinach Variation: I love stirring in fresh chopped spinach or even kale to add a hit of green—plus it ups the nutritional game.
Meat Lover’s Version: Adding cooked Italian sausage or ground beef to the filling gives it a hearty twist that family members adore.
Herb Twists: Fresh basil or thyme can elevate the flavor profile if you want a different herbal touch.
Vegan Adaptation: Use dairy-free cheeses and a flax egg to make it vegan-friendly while still creamy and delicious.

Step-by-Step: How I Make Cheesy Stuffed Shells with Marinara Recipe

A white baking dish sits on a white marbled surface, with a layer of red tomato sauce spread evenly at the bottom. On top, there are seven large, yellow pasta shells arranged in a neat row, each one being filled with a creamy white cheese mixture that has small green herb bits in it. A woman's left hand holds one pasta shell open while her right hand uses a silver spoon to fill it with the creamy cheese. To the top left of the baking dish is a glass bowl with more of the white cheese filling inside. A few green parsley leaves are scattered on the white marbled surface around the baking dish. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Shells Just Right

I always boil jumbo shells just one minute less than the package directions say—this keeps them firm enough to stuff without tearing. After draining, I let them cool slightly on a baking sheet so they don’t stick together. Trust me, handling warm shells is much easier with a little patience here.

Step 2: Prep Your Pan & Sauce

While the shells are cooking, it’s a great time to prep your casserole dish by lightly buttering the bottom and sides. Then spoon a layer of marinara sauce over the base—just enough to cover the bottom; this prevents sticking and adds flavor from the start.

Step 3: Whip Up the Creamy Filling

This is where the magic happens. I mix ricotta, half the mozzarella, parmesan, softened cream cheese, egg, parsley, garlic, oregano, salt, and pepper until silky and combined. The cream cheese sneaks in an incredible smoothness that makes this filling stand out from your average stuffed shell.

Step 4: Stuff Those Shells

Spoon a generous heap of filling into each shell—don’t be shy! Nestle them close together in your prepared casserole dish. It’s a little like tucking cozy pillows into a bed of sauce, and by the time they bake, all the flavors marry beautifully.

Step 5: Top & Bake with Care

Cover the shells evenly with remaining marinara and then sprinkle with the last mozzarella and some extra parmesan if you like that golden crust. I lightly butter one side of foil to cover the dish gently—keeping the buttered side down to avoid sticking—and bake covered for 20 minutes before uncovering to let the top brown for 5-10 more. Keep an eye on that last step; the cheese should be bubbly and slightly golden.

Top Tip

After making this several times, I’ve learned a few little tricks that make all the difference. These tips help you get the perfect texture and flavor every time, and help you avoid the common pitfalls I used to run into—like soggy shells or bland filling.

Under-cook Your Pasta Shells: Boil shells just shy of package time to prevent mushiness once baked.
Use Cream Cheese in Filling: This adds creaminess without extra liquid that can make the filling watery.
Butter Foil for Covering: This prevents sticking and keeps the top moist during baking.
Don’t Overcrowd the Dish: Arrange shells snugly but not smashed to maintain their shape and even cooking.

How to Serve Cheesy Stuffed Shells with Marinara Recipe

cheesy stuffed shells - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley and a little extra parmesan right before serving—it adds a fresh pop of color and flavor that makes the dish look as good as it tastes. A drizzle of good olive oil also never hurts, adding richness and sheen.

Side Dishes

For sides, a crisp green salad with a zesty vinaigrette pairs beautifully to balance the richness. Garlic bread or a crusty loaf is perfect for mopping up the extra marinara sauce—and yes, it’s practically mandatory in my book!

Creative Ways to Present

For special dinners, I’ve arranged the stuffed shells in a circular pattern, sprinkled with edible flowers or microgreens for an elegant touch. Individual servings in mini casserole dishes also make for charming personal plates at holiday meals.

Make Ahead and Storage

Storing Leftovers

I cool leftovers to room temperature then cover tightly and refrigerate for up to 3 days. The shells hold up well and the sauce stays nice and saucy—not watery—making reheats delicious without losing texture.

Freezing

This recipe freezes wonderfully. I prepare and assemble the shells, then cover dish tightly with foil and plastic wrap to prevent freezer burn. When ready, bake covered at 350°F adding extra time until heated through, then uncover for that bubbly cheese finish.

Reheating

For leftovers, I reheat in the oven at 350°F, covered for about 15-20 minutes until warmed through, then uncover to crisp the cheese on top. Microwaving works in a pinch but can make the shells a bit softer than I prefer.

Frequently Asked Questions:

Can I make Cheesy Stuffed Shells with Marinara Recipe ahead of time?

Absolutely! You can prepare the entire dish and refrigerate it for up to 24 hours before baking. Just cover tightly and bake when ready, adding a few extra minutes to the cook time if baking straight from the fridge.

What type of marinara sauce works best?

A good quality marinara with a balance of acidity and sweetness works well. Homemade or store-bought options like Rao's or Classico are favorites because they have fresh flavors and aren’t too watery.

Can I freeze assembled stuffed shells?

Yes, after assembling, cover tightly with foil and plastic wrap and place in the freezer. When baking from frozen, bake covered for about 30 minutes, then uncover and bake another 10 minutes until heated through and bubbly.

How do I prevent the shells from becoming soggy?

Cooking the shells slightly under al dente and not overfilling them helps prevent sogginess. Also, using cream cheese in the filling adds moisture without excess liquid, keeping the filling stable during baking.

Final Thoughts

This Cheesy Stuffed Shells with Marinara Recipe is truly close to my heart—not just because it’s easy to make, but because it brings people together around the table every time I serve it. I hope you’ll love it as much as I do and find your own favorite way to enjoy these comforting, cheesy pockets of joy.