I’m thrilled to share my absolute favorite comfort food that never fails to impress: Creamy Ricotta & Mozzarella Stuffed Shells.
That first bite—when the tender pasta gives way to the rich, herb-flecked cheese filling, all wrapped in tangy marinara sauce is always something special.
Even on my busiest days, this dish feels special without requiring culinary school skills.
Want to know the secret to perfectly stuffed shells that won’t break the bank or take all evening? The technique is simpler than you might think.
What Makes This Stuffed Shells Recipe Special
- Crowd-pleasing comfort that brings the whole family together around the dinner table, with that perfect combination of creamy ricotta, melted mozzarella, and rich marinara sauce that creates those satisfying “mmm” moments.
- Budget-friendly ingredients that won’t strain your grocery budget while still delivering a hearty, filling meal that satisfies everyone from picky eaters to hungry teenagers.
- Incredibly flexible preparation that works with your busy schedule—whether you forgot to defrost something, need a make-ahead option, or want to customize with whatever ingredients you have on hand.
- Freezer-friendly convenience perfect for meal prep and those hectic weeknights when you need a home-cooked dinner without the stress of starting from scratch.
- Nutritious and satisfying with protein-rich cheese, calcium from dairy, and the option to sneak in extra vegetables while still delivering the comfort food experience your family craves.
What Ingredients are in Stuffed Shells?
For my stuffed shells recipe, I’ve carefully selected ingredients that balance authentic Italian flavors with locally-sourced Wisconsin goodness. The beauty of this dish lies in its simple components working together to create something truly magnificent—creamy, cheesy filling nestled inside tender pasta shells, all blanketed in rich tomato sauce. It’s the kind of meal that brings my three daughters running to the table, even my picky 5-year-old, who normally negotiates every bite.
Ingredients:
- 1 box (12 oz) jumbo pasta shells
- 2 cups Wisconsin whole milk ricotta cheese
- 2 cups shredded Wisconsin mozzarella cheese, divided
- 1/2 cup grated Wisconsin parmesan cheese, plus extra for serving
- 2 large eggs from a local farm
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil (or 2 tablespoons fresh basil when in season)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce (homemade or quality store-bought)
- Optional: 1 cup cooked spinach, squeezed dry, for added nutrition
While the ingredient list looks lengthy, most of these items are pantry and refrigerator staples.
Don’t feel limited by what’s written here—the real magic of stuffed shells is their adaptability.
In summer, I might incorporate fresh herbs from my garden or add diced zucchini to the filling. During winter, I rely more on dried herbs and swap frozen spinach.
And if you’re looking to make this dish extra special, consider adding some browned Wisconsin ground beef or Italian sausage to your sauce, or drizzling a bit of our local honey over the finished dish for a surprising sweet contrast to the savory flavors.
How to Make This Stuffed Shells
Let’s start with the shells themselves. Bring a large pot of salted water to a rolling boil, then add the 12-oz box of jumbo pasta shells. Cook them for about 9 minutes—you want them al dente, still firm enough to hold their shape when stuffed. Nothing’s worse than shells that tear when you’re trying to fill them.
Once done, drain and rinse with cool water to stop the cooking process. I like to lay them out on a baking sheet lined with parchment paper so they don’t stick together while I prepare the filling.
For the filling, grab a large mixing bowl and combine 2 cups of rich Wisconsin ricotta cheese, 1 cup of shredded mozzarella (saving the other cup for topping), 1/2 cup of grated parmesan, and 2 large eggs.
Mix in 1/4 cup chopped fresh parsley, 2 minced garlic cloves, 1 teaspoon dried basil (or fresh if you have it), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If you’re adding the optional cup of cooked spinach, now’s the time. My 7-year-old calls this “the mushy part” with such delight that I can’t help but smile every time I mix it up.
For optimal results, consider preparing this dish in a cast-iron baking dish, which provides superior heat distribution and retention.
Stir everything until well combined but not overmixed—we’re making dinner, not whipping meringue.
Now for assembly, which my daughters love to help with. Spread 1 cup of marinara sauce over the bottom of a 9×13 baking dish. Fill each shell with a generous spoonful of the cheese mixture (about 1-2 tablespoons per shell) and arrange them in the dish, open side up.
Pour the remaining 2 cups of marinara over the shells, sprinkle with the reserved cup of mozzarella, and cover with foil. Bake at 375°F for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
Let it rest for 5 minutes before serving—a nearly impossible task with three hungry girls circling the kitchen like tiny sharks. That first bite, when the creamy filling meets the tangy sauce? Pure Wisconsin comfort on a plate.
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Stuffed Shells Substitutions and Variations
The beauty of stuffed shells lies in their versatility—you can adapt this recipe a dozen different ways depending on what’s in your fridge or your family’s preferences.
No ricotta? Cottage cheese works beautifully, especially when drained. For a Wisconsin twist, I love substituting local farmer’s cheese or mixing in some aged cheddar.
Vegetarians can skip the meat sauce for roasted vegetables, while busy parents might appreciate using frozen spinach instead of fresh.
My girls request different variations every time—my 9-year-old loves mushrooms, while the younger two prefer extra cheese.
For the smoothest and most uniform ricotta filling, use a potato ricer to ensure there are no lumps before mixing with other ingredients.
What to Serve with Stuffed Shells
When deciding what to pair with stuffed shells, I always consider balance—something fresh to complement the rich, cheesy pasta. A crisp garden salad with Wisconsin-grown greens and a light vinaigrette cuts through that decadent sauce perfectly. Trust me on this.
For bread, nothing beats a rustic garlic bread or simple focaccia to soak up extra sauce. My girls always fight over those last bites!
Having the right premium chef’s knife makes preparing side dishes much more efficient and enjoyable.
Roasted seasonal vegetables, such as asparagus in spring or zucchini in summer, add color and nutrition to round out the meal. A glass of local Wollersheim Prairie Fumé? Optional for adults, but highly recommended.
Wisconsin Pairing Ideas:
- Beer: A smooth Wisconsin lager like Spotted Cow from New Glarus Brewing pairs beautifully with the rich tomato sauce and melted cheese
- Cheese: Sprinkle some aged Wisconsin parmesan or add a side of fresh cheese curds for an extra touch of local flavor
Closing Thoughts
As you gather around your table, remember that cooking isn’t just about following recipes—it’s about creating moments.
These shells might become your family’s Sunday tradition or your go-to comfort food on rainy Wisconsin evenings.
The beauty of this dish? It’s endlessly adaptable to whatever seasonal produce your local farmers are harvesting.
