Name: Cheese-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); 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 parsley; ½ teaspoon dried oregano (optional); ½ teaspoon sea salt; ½ teaspoon ground pepper; 1 large garlic clove (pressed)

There’s something incredibly satisfying about a plate full of warm, cheesy pasta shells smothered in rich tomato sauce. This Cheese-Stuffed Shells with Marinara Recipe hits all those cozy comfort food notes, making it a go-to dish for weeknight dinners or casual gatherings that everyone will love.

A white square baking dish filled with baked pasta shells stacked in layers, each shell stuffed with creamy white cheese and covered in red tomato sauce. The top layer is golden brown with melted cheese that stretches as a silver fork lifts one shell out, showing a mix of melted white cheese and red sauce with some small green herb pieces. The dish sits on a white marbled surface with a blurred green plant in the background. 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 Cheese-Stuffed Shells with Marinara Recipe
Top Tip
How to Serve Cheese-Stuffed Shells with Marinara Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese-Stuffed Shells with Marinara Recipe

Why You'll Love This Recipe

I still remember the first time I made these cheese-stuffed shells—how the cheesy filling melted into the perfect cozy bite paired with tangy marinara had me hooked immediately. You’re about to discover a dish that’s not only delicious but also pretty straightforward to make—even if you’re a busy bee.

Simple Yet Impressive: This recipe transforms basic pantry staples into a hearty Italian-American favorite that feels homemade and special.
Make-Ahead Friendly: Prep it in advance and bake when you’re ready, perfect for busy weeknights or entertaining.
Customizable Comfort: You can easily swap cheeses, add herbs, or throw in veggies to make it your own.
Kid-Approved and Crowd-Pleasing: It’s a guaranteed winner for picky eaters and pasta lovers alike.

Ingredients & Why They Work

Each ingredient plays its role in making these shells irresistibly creamy and flavorful. Choosing quality cheese and a good marinara sauce truly elevates the entire dish. I always recommend fresh herbs when you can get them, but dried work in a pinch too.

Flat lay of uncooked jumbo pasta shells spread neatly, a small white ceramic bowl of smooth ricotta cheese, a small white bowl filled with shredded mozzarella cheese, a small white bowl holding grated parmesan cheese, a small white bowl with softened cream cheese, a whole uncracked large egg with a clean shell, a small white bowl of vibrant red marinara sauce, a few fresh bright green parsley sprigs, a single large garlic clove peeled and whole, all arranged in perfect symmetry 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 shells: The perfect pasta vessel, large enough to hold the filling and keep its shape without falling apart.
Marinara sauce: A rich, tangy tomato base that complements the creamy filling wonderfully—homemade or store-bought both work.
Ricotta cheese: Gives the filling that signature creamy texture; look for whole milk ricotta for extra richness.
Mozzarella cheese: Partly mixed inside and partly sprinkled on top to get that melty, bubbly goodness.
Parmesan cheese: Adds a salty, nutty punch and helps bind the filling.
Cream cheese: My sneaky secret for extra creaminess and a lush texture in the filling.
Egg: Acts as a binder to keep everything together while baking.
Fresh parsley: Brightens the filling with fresh herbal notes.
Dried oregano: Optional but adds a lovely classic Italian spice.
Sea salt and ground pepper: Essential for seasoning and balancing the flavors.
Garlic clove: Fresh garlic amps up the savory depth of the filling brilliantly.

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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

One of the things I love most about this Cheese-Stuffed Shells with Marinara Recipe is how flexible it is. I often tweak it based on what I have on hand, or to suit my mood (and sometimes my guests’ preferences!). Feel free to get creative.

Variation: I’ve swapped out mozzarella for a blend of mozzarella and provolone for a sharper, more complex cheese flavor. It’s fantastic.
Vegetable Addition: Sometimes I add sautéed spinach, mushrooms, or zucchini to the cheese filling to sneak in some extra greens.
Herb Boost: Fresh basil or thyme in place of, or alongside, parsley can elevate the herbal note beautifully.
Make it Meatless or Meat-Loaded: For a heartier dish, toss in cooked Italian sausage or ground beef into the marinara sauce before layering.

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

In a white rectangular baking dish sitting on a white marbled surface, there is a spread of thick red tomato sauce covering the bottom. On top, seven large pale yellow pasta shells are placed in a neat row, each filled with a creamy white mixture that has small green herbs visible inside. A woman's hand holds one pasta shell over the dish while the other woman's hand uses a spoon to fill it with the creamy mixture. To the left on the surface, there is a glass bowl filled with more of the creamy white filling. A couple of green parsley leaves lie loosely nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Perfect Pasta Shells

Start by boiling your jumbo shells, but here’s a tip I swear by: cook them just one minute less than the package says. This keeps them firm enough to stuff without getting mushy during baking. Once cooked, drain and spread them out on a baking sheet to cool, so they don’t stick together. I usually time this while prepping my filling and greasing my baking dish.

Step 2: Whipping Up That Creamy Filling

Grab a large bowl and combine ricotta, half the mozzarella, parmesan, softened cream cheese, the beaten egg, parsley, garlic, oregano (if using), salt, and pepper. Stir it all together until it’s smooth and evenly mixed. The cream cheese is my secret here—it turns the filling extra creamy and smooth without being too dense.

Step 3: Assembling Your Shells

Butter a 9x13 casserole dish lightly, then spread a thin layer of marinara sauce on the bottom—just enough to cover it lightly. This prevents sticking and infuses flavor from below. Using a spoon, fill each shell generously with the cheese mixture and place them snugly in the dish. Once all shells are filled, pour the remaining marinara sauce evenly on top, followed by the rest of your shredded mozzarella and a sprinkle of parmesan if you like.

Step 4: Baking to Cheesy, Saucy Perfection

Lightly butter one side of a piece of foil—or spray with cooking spray—and tent it over the dish with the buttered side down. This trap of steam keeps the shells tender and the cheese from drying out. Bake at 350°F (175°C) covered for 20 minutes, then remove the foil and bake for another 5-10 minutes until the cheese on top is bubbly and slightly golden. You’ll know it’s ready when the sauce is bubbling around the edges and the cheese has that perfect melt and slight crisp on top.

Top Tip

I’ve made this recipe dozens of times, and these tips really helped me avoid some common pitfalls. They’ll help you get that perfect texture and flavor every time, plus save you some stress!

Don’t Overcook Pasta: Undercooking shells slightly keeps them from turning mushy after baking.
Room Temperature Cheese: Softening your cream cheese and mixing all cheeses at room temp ensures a smooth filling—no lumps!
Cover Tightly: Tenting with foil buttered side down locks in steam so shells become tender without drying out.
Use Fresh Garlic: Freshly pressed garlic really makes a difference in boosting that savory depth of the filling.

How to Serve Cheese-Stuffed Shells with Marinara Recipe

cheese-stuffed shells - Serving Suggestion

Garnishes

I love to finish these shells with a sprinkle of fresh chopped parsley to add a pop of color and freshness. Sometimes I’ll grate extra parmesan on top right before serving for that salty finish, and if I’m feeling fancy, a drizzle of good olive oil adds a luscious touch.

Side Dishes

A fresh green salad with a bright vinaigrette balances the richness of the shells perfectly. Garlic bread or a crusty Italian loaf is my go-to for soaking up any leftover marinara. For veggies, roasted broccoli or asparagus pairs beautifully, adding a bit of crunch and healthiness.

Creative Ways to Present

For special occasions, I’ve lined the shells neatly in individual ramekins for single servings—super cute and elegant. Or try layering in a large deep dish and topping with fresh basil leaves for an impressive centerpiece. You can also switch up the cheese blend or add colorful veggies inside for a vibrant visual appeal.

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftovers in an airtight container in the fridge for up to 3 days. To keep shells moist, I spoon a little extra marinara on top before sealing. It reheats beautifully and tastes almost as good as freshly baked.

Freezing

I’ve frozen fully assembled, unbaked stuffed shells covered tightly in foil or freezer wrap. When you want to eat, thaw overnight in the fridge and bake as usual—with maybe an extra 5 minutes to make sure it’s heated through. It’s a lifesaver for meal prep!

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 15-20 minutes until warmed through. This keeps the shells moist and cheese melty without drying out. Alternatively, microwave on medium power with a small bowl of water to retain moisture.

Frequently Asked Questions:

Can I use frozen pasta shells for this Cheese-Stuffed Shells with Marinara Recipe?

Yes! Just thaw the frozen pasta shells completely before boiling according to the instructions. Since frozen shells might cook faster, keep an eye on them and boil slightly less time to prevent mushiness.

What’s the secret ingredient in this Cheese-Stuffed Shells with Marinara Recipe?

The addition of cream cheese in the filling makes a big difference. It adds a luscious, creamy texture that traditional ricotta fillings sometimes lack, making each bite sumptuous without overpowering the other cheeses.

Can I make Cheese-Stuffed Shells with Marinara Recipe vegan or dairy-free?

Absolutely! Swap the ricotta and cream cheese for vegan cheese alternatives, and use a dairy-free shredded cheese blend. Just be sure your marinara sauce is free of animal products too. The cooking process remains the same, and you’ll have a delicious plant-based version.

How do I prevent the shells from sticking together after boiling?

Once drained, spread the cooked shells on a lightly oiled baking sheet or tray in a single layer and let them cool completely before stuffing. This prevents sticking and makes them easier to handle during assembly.

Final Thoughts

This Cheese-Stuffed Shells with Marinara Recipe has become one of my family's favorites because it’s a reliable crowd-pleaser that’s comforting but doesn’t take hours to make. Whether you’re cooking for a cozy night in or a casual dinner party, these shells deliver gooey, saucy satisfaction every time. I promise once you try this recipe, you’ll keep coming back to it—just like I did!