These Italian stuffed shells, adapted from Cook's Country, are all you want in a comforting, cozy meal. With a rich tomato sauce, creamy ricotta filling, and plenty of melted cheese.
They're deliciously satisfying—and there's no need to boil the pasta! Just fill, bake, and let the oven do the work.
Serve with garlic bread, soda bread, or a fresh salad for a meal everyone will love. Plus, leftovers are even better the next day!
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🛒 Ingredients You'll Need
- Olive oil: Adds a rich base to the sauce.
- Yellow onion: Brings natural sweetness and depth.
- Salt and black pepper: Essential for balanced seasoning.
- Garlic: Adds flavor.
- Red pepper flakes: A touch of heat.
- Crushed tomatoes: The foundation of a hearty sauce.
- Ricotta cheese: Makes the filling rich and creamy.
- Mozzarella Cheese: Melts smoothly for a perfect cheesy texture.
- Pecorino Romano: Adds a salty, savory flavor.
- Eggs: Bind everything together.
- Fresh basil: Adds a touch of freshness.
- Cornstarch: Keeps the filling creamy and stable.
- Dried oregano: Brings a classic Italian flavor.
- Jumbo pasta shells: Ideal for holding the creamy filling.
See the recipe card for quantities.
👩🍳 How to Make Cheesy Stuffed Shells
1. Make the sauce: Heat olive oil, add onion, salt, and pepper, and cook until softened. Stir in garlic, red pepper flakes, tomatoes, and sugar. Simmer for 5 minutes.
2. Prepare the Filling: Mix ricotta, fontina or mozzarella, Pecorino Romano, eggs, basil, cornstarch, and oregano. Transfer to a piping bag.
3. Assemble the Shells: Preheat oven to 400°F. Spread 1 cup sauce in a baking dish. Fill uncooked shells with filling, place in the dish, and cover with remaining sauce.
4. Bake: Cover with foil and bake for 45 minutes. Uncover, add cheese, and bake for 15 more minutes.
5. Cool and Serve: Let cool for 15–20 minutes, garnish with basil. Serve!
Hint: Use a pastry bag(or a zipper-lock bag with one corner snipped off) to pipe in the cheese mixture until it is about three-quarters full, and divide the remaining filling amount into the shells. I like to use this pastry bag for piping.
🫙 Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Make Ahead: Cooled sauce can be refrigerated for up to 3 days. You can also prepare the stuffed shells up to 1 day in advance; cover and refrigerate until ready to bake.
Freezing: Freeze unbaked shells for up to 3 months. Thaw overnight in the refrigerator before baking, then proceed with the baking instructions in the recipe. Reheat in a preheated oven 325°F oven until hot.
📝 Camila's Tips & Variations
- Extra Flavor: Add ¼ cup of olive brine to the sauce for extra depth.
- Make it Spicy: For a little heat, sprinkle more crushed red pepper flakes into the sauce.
🛠️ Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can use part-skim ricotta for a lighter filling or blend mozzarella and provolone for a different, rich flavor. Grana Padano or Parmesan are great alternatives if you don't have Pecorino.
Why is my filling too runny?
If your filling seems too loose, check that you measured the ricotta accurately and included cornstarch, as it helps stabilize the mixture. Make sure not to add any extra liquid, and try chilling the filling briefly to help it firm up.
How can I prevent the cheese from browning too much on top?
To avoid over-browning, cover the dish with foil for most of the baking time. Remove it during the last 15 minutes to allow the cheese to melt and brown just slightly.
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📖 Recipe
Cheesy Stuffed Shells
Ingredients
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion , chopped
- 6 large cloves garlic , minced
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 1 teaspoon sugar
For the Filling
- 1 ¼ cups (10 oz) whole-milk ricotta cheese
- 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese
- 1 cup (2 oz) grated Pecorino Romano cheese (or Grana Padano or Parmesan)
- 2 large eggs
- 4 tablespoons chopped fresh basil or parsley
- 1 ½ tablespoons cornstarch
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
For the Shells
- 25 to 30 jumbo pasta shells (from a 1-lb box; use only open, unbroken shells)
- 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
- 1 tablespoon chopped fresh basil
Instructions
- Make the Sauce: Heat olive oil in a large saucepan over medium heat. Add the onion, salt, and black pepper, cooking until softened and lightly browned, about 10 minutes. Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes.
- Prepare the Filling: In a medium bowl, mix the ricotta, shredded fontina or mozzarella, Pecorino Romano, eggs, fresh basil, cornstarch, and oregano until smooth. Spoon the filling into a piping or large zipper-lock bag with a ½-inch cut off the corner.
- Assemble the Shells: Preheat the oven to 400°F. Spread 1 cup of sauce over the bottom of a 9x13-inch baking dish. Pipe the filling into uncooked jumbo shells, filling each generously. Place the stuffed shells in the baking dish, open side up, then pour the remaining sauce evenly over them.
- Bake: Cover the dish tightly with aluminum foil and set on a rimmed baking sheet. Bake for 45 minutes until the shells are tender and the sauce is bubbling rapidly. Remove the foil, sprinkle the mozzarella on top, and bake uncovered for 15 minutes until the cheese is melted and lightly browned.
- Cool and Serve: Let the shells cool for 15–20 minutes before serving. Garnish with fresh basil, and serve.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
