Classic Stuffed Shells

There is just something so warm and comforting about Italian food. I’m sure here in America, we really aren’t making it authentic either. I’m talking about straight from Italy. I grew up with my mom making Classic Stuffed Shells. A lot of my friends never knew what I was talking about if they’d come over for dinner. They were pleasantly surprised when they took their first bite. Now, I’ve carried on my mom’s tradition with my family.

Is It Easy to Make Stuffed Shells

As scrumptious as these look, stuffed shells are very easy to make. If I am making these for a crowd, I like to start a little early. Sometimes, I even begin the day before. You can use Authentic Italian Sunday Sauce that you have already canned or buy jarred sauce to save some time.

I like to boil the shells ahead of time. They only take 9-10 minutes to cook but they need time to dry and let the water drain. The filling is super easy. It’s a creamy blend of ricotta cheese, mozzarella and herbs. Once they are assembled, they just need to bake for 30 minutes in the oven.

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How To Make Stuffed Shells

1. Fill a stock pot with water. Place the shells in the pot and bring to a boil. I like to add a little bit of salt and olive oil. (See below on how to cook pasta so it doesn’t stick). 
2. Bring the water to a boil and continue to stir while cooking. 
3. Once the shells are done cooking, lay them flat on parchment paper or paper towels. Allow the water to drain.
4. While the shells are drying, start your meat sauce (if not using canned). I like to add in roasted garlic at this step.
5. Once your sauce is all ready, spread a nice layer on the bottom of your dish. I use a 9×13 or a sturdy foil pan or a baking dish. If I’m taking this to someone or we have a big crowd, the foil pan is nice. Makes for easy clean up.
6. Prepare your filling mixture.
7. Using an over large spoon (bigger than a tablespoon), fill each shell with the mixture. Place the shells on top of the sauce and layer as needed. 
8. Once the shells are in the pan, add a layer of the sauce on top.
9. Next, top it with the mozarella cheese. 
10. Bake in the oven for 30-45 minutes. The cheese should be nice and bubbly.  

Tip on Cooking Pasta

I know I’m probably breaking the rule on cooking pasta. My method really works, especially when I’m boiling pasta like these shells. I found that when I dropped the shells into boiling water, they would stick. This happened when I went to stir and then drain them.

• Fill your stock pot with water. Now, add the salt and olive oil.
• Drop the shells in the water and stir around.
• Turn the heat to the high setting and bring to a boil.
• Now, here is where you have to make sure they don’t stick. I stir them occasionally while they are boiling. These shells only take 9 minutes to cook so just stir them a few times.
• When the timer goes off, turn the heat off on the stove. I use a slotted spoon and lift them out one-by-one. They aren’t stuck together.
• You’ll put them on a parchment or paper towel lined cookie sheet, turned over as in the photo above. Once the water drains, they will be ready to be filled with the creamy cheese mixture.

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Homemade Sauce or Store Bought

I love making our family sauce recipe when I have time. For this stuffed shells recipe, it wouldn’t be that difficult. But, if I’m going to make the effort to prepare homemade sauce, I may as well make a large batch.

Homemade Sauce

Growing up, I had a 2nd cousin by marriage that was Italian. I mean real Italian. He married into our family and every Sunday, Cousin Bruno would make his homemade sauce. I remember going out to see them for lunch. They lived on a farm and I got so excited when we would go to visit. As I became older and started my own family, Bruno and my cousin Marylina passed away. We fortunately were able to retrieve his recipe. I’ve made a few tweaks to it but I’m happy to share my Authentic Italian Sunday Sauce recipe with you. It’s a marina sauce and can easily be jarred up and put on the pantry shelf for all year long. I’ll either grow my own tomatoes or buy them from a local market. It’s my favorite base to most of my Italian dishes I make. Just add meat of choice and you’ll feel like you are in Italy! Well, I’m not sure about that really since I’ve never been there haha. I can promise you that this sauce will be delicious no matter who is gathered around your table.

Store Bought Sauce

There’s nothing wrong with buying store bought sauce as long as it contains clean ingredients. Meaning, olive oil, fresh garlic, spices and tomatoes. There’s a few brands that I buy and keep on hand at all times. I love Rao’s and Paesana. They are both authentic Italian sauces. Raos’ (most grocery stores) has been around since 1896 and Paesana (Costco) has been around since 1902. These 2 sauces taste very similar to my homemade Italian sauce. When I’m in a hurry, these are my go-to’s. I keep them on hand in my pantry.

Although homemade is always best, it’s nice to be able to have some clean ingredient sauces to choose from. I’m sure there are lots more brands to choose from. Just make sure they are using real Italian ingredients like olive oil, tomatoes and spices. Watch for gums and fillers, and of course, seed oils (vegetable or canola oil).

Tools I Use

Organic Jumbo Shells – I found a few brands that are straight from Italy (HERE and HERE)

Non-GMO Jumbo Shells – I also like this brand.

USA Made Cookie Sheet

Disposable Foil Pans

Take a Family or Loved One a Pan of Stuffed Shells

This is a great dish to take someone in need. The recipient can either eat on it during the week or freeze for later. Grab the Best Drop-Off Meal Ideas for Loved Ones In Need.

Do Stuffed Shells Freeze Well

Yes, they do. When I make a big batch, I love separating around 8 of them (along with sauce) and place them in a freezer safe container. My husband and I can eat 3-4 for dinner, so 8 is perfect for us. They will store well in the freezer for 1-2 months.

Classic Stuffed Shells

These Classic Stuffed Shells are perfect for a large gathering. They are also easy to make and freeze for those crazy week night meals. Just pull out of the freezer and reheat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12 people

Ingredients

  

Sauce (Either Marina or Meat)

• 48 oz Marina or Meat Sauce
• 2-3 cloves Roasted Garlic (Optional)

Pasta

• 1 box Jumbo Shells

Filling

• 48 oz Ricotta Cheese
• 16 oz Shredded Mozzarella Cheese
• 1 tbsp (each) Italian Seasoning (Rosemary, Oregano, Thyme)

Instructions

 

• Fill a stock pot with water. Place the shells in the pot and bring to a boil. I like to add a little bit of salt and olive oil. (See below on how to cook pasta so it doesn’t stick).
• Bring the water to a boil and continue to stir while cooking.
• Once the shells are done cooking, lay them flat on parchment paper or paper towels and allow the water to drain.
• While the shells are drying, start your meat sauce (if not using canned). I like to add in roasted garlic at this step.
• Once your sauce is all ready, spread a nice layer on the bottom of your dish (a 9×13 or a sturdy foil pan if you are taking this to someone. Makes for easy clean up).
• Prepare your filling mixture.
• Using an over large spoon (bigger than a tablespoon), fill each shell with the mixture. Place the shells on top of the sauce and layer the shells (on top of each other, if needed).
• Once the shells are in the pan, add a layer of the sauce on top.
• Next, top it with the mozarella cheese. 
• Bake in the oven for 30-45 minutes. The cheese should be nice and bubbly.  

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.