Stuffed shells have been a staple in my life for as long as I can remember. My mom used to make them all the time when I was growing up, and they quickly became one of my favorite comfort meals. There’s something about the combination of tender pasta, creamy ricotta filling, and rich marinara sauce that always feels like home. Now, my wife and I make them regularly, especially when we want something cozy and satisfying for dinner.
This version is a little lighter than the one I grew up with since we use ground chicken instead of traditional beef or sausage. It still has all the classic flavors, with a filling made from ricotta, parmesan, mozzarella, and fresh herbs to give it that perfect balance of creamy and savory. The marinara sauce, simmered with garlic and onions, brings everything together into a dish that’s both hearty and full of flavor.
One of the things I love most about stuffed shells is how easy they are to make in big batches. Growing up, my mom would always make extra, and we’ve kept that tradition alive. We enjoy them fresh out of the oven, but they also make fantastic leftovers for lunch or dinner later in the week. They freeze well, too, so having a tray ready to bake on a busy night is always a lifesaver.
If you’ve never made stuffed shells before, don’t worry—they’re much easier than they look. With just a few simple steps, you’ll have a bubbling, cheesy dish ready to go. Serve them with a side of garlic bread or a fresh salad, and you’ve got a meal that feels both special and effortless. It’s the kind of dish that always brings back memories, and I hope it becomes a staple in your home, too.
IN THIS RECIPE...
What do I need to make these Stuffed Shells?
- JUMBO PASTA SHELLS – The perfect shape for holding all that creamy ricotta filling.
- OLIVE OIL – Used to sauté the aromatics and develop deep flavor.
- ONION & GARLIC – Essential for adding a savory depth to the sauce.
- KOSHER SALT & BLACK PEPPER – Helps season each layer of the dish.
- DRIED OREGANO – Brings a subtle earthiness and classic Italian flavor.
- GROUND CHICKEN – A leaner protein option that still adds plenty of heartiness.
- MARINARA SAUCE – The rich, tomato-based sauce that ties everything together. Use store-bought or homemade.
- FRESH BASIL – Adds a bright, fresh contrast to the sauce and filling.
- RICOTTA CHEESE – The creamy base of the filling that makes every bite indulgent.
- EGG – Helps bind the ricotta filling so it holds its shape inside the shells.
- PARMESAN CHEESE – Adds a salty, nutty flavor to the filling.
- MOZZARELLA CHEESE – Melts beautifully on top, giving that perfect cheesy finish.
- FRESH PARSLEY – Adds freshness and color to the dish, both inside the filling and as a garnish.
Step-By-Step Instructions
1. PREHEAT THE OVEN & COOK THE PASTA SHELLS
Set your oven to 375°F. Cook the jumbo pasta shells in a large pot of heavily salted boiling water according to package instructions. Drain and immediately fill the pot with cold water to stop the cooking process and prevent the shells from sticking together.
2. PREPARE THE SAUCE
Heat olive oil in a deep pan over medium-high heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Stir in the garlic, salt, black pepper, and oregano, cooking for another minute until fragrant.
3. COOK THE CHICKEN & SIMMER THE SAUCE
Add the ground chicken to the pan, breaking it up as it cooks. Once no pink remains, stir in the marinara sauce and fresh basil. Let the mixture simmer for 3-5 minutes to allow the flavors to meld, then remove from heat.
4. MAKE THE CHEESE FILLING
In a large bowl, mix the ricotta, 2 cups of mozzarella, parmesan, egg, parsley, salt, and black pepper. Stir until everything is well combined.
5. STUFF THE SHELLS & ASSEMBLE
Spread a thin layer of sauce at the bottom of a 9×13 casserole dish. Fill each shell with the ricotta mixture and place them seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the remaining mozzarella cheese.
6. BAKE & BROIL
Cover the dish with foil and bake for 30 minutes, until the sauce starts bubbling. Remove the foil and broil on high for 2-4 minutes, just until the cheese is golden brown. Keep an eye on it so it doesn’t burn!
7. GARNISH & SERVE
Let the dish cool slightly before serving. Garnish with fresh parsley, serve warm, and enjoy!
Related Recipes
Easy Baked Stuffed Shells
Ingredients
- 20 jumbo pasta shells cooked to package instructions
- 1 tablespoon olive oil
- ½ medium onion diced
- 5 garlic cloves minced or crushed
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 pound ground chicken
- 3 cups marinara sauce
- ¼ cup basil roughly chopped
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup parmesan cheese grated
- 3 cups mozzarella cheese shredded
- ¼ cup parsley finely minced plus more to garnish
Instructions
- Preheat oven to 375°F. While the oven is preheating, cook the shells in heavily salted water according to the package instructions. Once cooked, drain the pot and fill it with cold water to both stop the cooking and to keep the shells from sticking to each other.20 jumbo pasta shells
- Heat the olive oil over medium-high heat in a pot or deep pan. Once heated, add the chopped onion and sauté until translucent, about 3-5 minutes. Add the garlic, 1 teaspoon salt, black pepper, and dried oregano. Sauté for another 1 minute until the garlic is fragrant, stirring frequently.1 tablespoon olive oil, ½ medium onion, 5 garlic cloves, 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon dried oregano
- Add the ground chicken and cook until no longer pink, breaking it apart as it cooks. Once there is no more pink, add in the marinara sauce and chopped basil and stir to combine. Allow the entire mixture to simmer for 3-5 minutes then remove from the heat.1 pound ground chicken, 3 cups marinara sauce, ¼ cup basil
- Meanwhile, in a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, parmesan cheese, 1 egg, parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.15 ounces ricotta cheese, 1 large egg, ½ cup parmesan cheese, 3 cups mozzarella cheese
- Spread a few spoonfulls of sauce in a single layer in the bottom of a 9x13 casserole dish. Stuff the shells with the ricotta mixture until they are just filled (try not to overstuff) and place them seam side down into the prepared casserole dish.
- Once you’ve placed all shells in your casserole dish, cover them with the remaining sauce and mozzarella cheese.
- Cover with dish with foil and bake for 30 minutes. You should see the sauce beginning to bubble around the edges. Uncover the dish and broil on high for an additional 2-4 minutes, allowing the cheese to brown. Be careful to watch carefully while broiling because it will be quick to burn!
- Remove from the oven, garnish with parsley, serve warm, and enjoy!¼ cup parsley