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 so comforting and inviting about a dish that combines tender pasta shells filled with creamy cheese, all smothered in rich tomato sauce. This Cheese Stuffed Shells with Marinara Recipe is exactly that—a crowd-pleaser that’s as satisfying as it is pretty on your dinner table.

This image shows a white baking dish filled with large pasta shells stuffed with creamy white cheese, topped with bright red tomato sauce and melted golden brown cheese. The pasta shells are arranged in layers, with the cheese melting and stretching as a spoon lifts one shell out, showing a mix of the soft cheese filling and the rich sauce. Small green herb pieces are scattered on top for color contrast. The dish rests on a white marbled surface, and a woman’s hand holds the spoon with a blurred green garnish 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 absolutely adore this recipe for its simplicity and the way it brings people together around the table. It’s one of those dishes that feels homemade with minimal fuss but tastes like you spent hours in the kitchen.

Ultimate Comfort Food: Creamy cheese meets tender pasta in a cozy tomato bath—you just can’t go wrong.
Easy to Prep: Less than 20 minutes to get your filling ready means you can have dinner on the table fast.
Customizable: Add your favorite herbs or swap cheeses to suit your taste or dietary needs.
Make-Ahead Friendly: Perfect for prepping in advance and baking when ready, great for busy weeknights or guests.

Ingredients & Why They Work

Each ingredient in this recipe plays a part to create that luscious texture and bold flavor. I always use a mix of cheeses for creaminess and tang, and the marinara sauce keeps things fresh and vibrant. Here’s why I love each item in the filling and topping:

Flat lay of jumbo pasta shells arranged neatly beside a small white ceramic bowl of bright red marinara sauce, a mound of fresh ricotta cheese on a white plate, a small white bowl filled with shredded mozzarella cheese, a small white bowl holding grated parmesan cheese, a smooth piece of cream cheese on a white dish, one large uncracked brown egg, a small bunch of fresh green parsley sprigs, a single large garlic clove, and tiny piles of dried oregano, sea salt, and ground black pepper on white ceramic dishes, all placed 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 pasta shells: Their size is perfect for stuffing; boil slightly less than package time for firm shells that hold filling well.
Marinara sauce: Choose a quality jar or homemade—its bright acidity balances the rich cheeses beautifully.
Ricotta cheese: The creamy base for the filling that lends softness without overpowering flavor.
Mozzarella cheese: Half folds into the filling for gooey stretchiness, and the rest melts on top for a golden crust.
Parmesan cheese: Adds salty, nutty notes—don’t skip on this one!
Cream cheese: A secret weapon that enriches the filling with silky smoothness and a subtle tang.
Egg: Acts like a binder to keep the filling intact after baking.
Fresh parsley: Brightens the filling with fresh herbaceousness and a splash of color.
Dried oregano (optional): Adds a classic Italian touch that complements the marinara.
Sea salt and ground pepper: Enhances the natural flavors throughout the dish.
Garlic clove: Just enough to give a gentle aromatic punch without overwhelming the cheese.

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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

I love playing around with this Cheese Stuffed Shells with Marinara Recipe depending on the season or the mood. It’s a forgiving dish that welcomes all sorts of tweaks to suit your pantry or dietary needs.

Variation: One of my favorite twists is adding sautéed spinach or mushrooms into the filling for a veggie boost—totally changes the dynamic but keeps that comforting vibe.
Dietary swaps: Use lactose-free ricotta or a plant-based cheese blend if you need a dairy-free version; just make sure the texture stays creamy.
Spice it up: A pinch of red pepper flakes in the filling or sprinkled on top can give a lovely kick without overpowering the tomato sauce.

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

The image shows a white baking dish placed on a white marbled surface. The dish contains a layer of thick, red tomato sauce spread evenly on the bottom. On top of the sauce, there are seven large, yellow pasta shells lined in two rows, each stuffed with a creamy, white ricotta cheese mixture with small green herb bits. A woman's hand is holding one pasta shell, while another woman's hand is using a spoon to fill the shell with more ricotta mixture from a clear glass bowl with some leftover cheese mixture. A few sprigs of fresh green parsley lie on the white marbled surface near the dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Boil the Shells Just Right

Start by boiling the jumbo shells according to the package instructions, but here's the trick: cook them for one minute less than the suggested time. This keeps them perfectly al dente, so they won’t get mushy once baked. Drain them carefully, spread out on a baking sheet, and let them cool for a few minutes so they're easier to handle when stuffing.

Step 2: Prepare the Baking Dish and Sauce

While the shells cook, lightly butter a 9x13-inch casserole dish—this helps prevent sticking and adds a nice flavor touch. Pour in several spoonfuls of marinara sauce to coat the bottom. This not only prevents the shells from drying out but infuses every bite with tangy tomato goodness.

Step 3: Mix Your Cheese Filling

In a large bowl, combine ricotta, half the mozzarella, parmesan, cream cheese, the beaten egg, fresh parsley, pressed garlic, oregano if using, salt, and pepper. Stir everything until it’s completely blended into a luscious and creamy filling. This step is where the magic happens—the cream cheese sneaks in to make it extra dreamy.

Step 4: Stuff and Layer

Generously fill each shell with a heaping spoonful of the cheese mixture—don’t be shy here; it’s the star of the show! Arrange them carefully in your sauced-up baking dish. Once all the shells are stuffed and nestled in place, spoon the remaining marinara sauce evenly over the top.

Step 5: Cheese It Up and Bake

Sprinkle the remaining mozzarella and a bit more parmesan over the saucy shells. Cover the dish loosely with foil (I lightly butter one side so it won’t stick to the cheese). Pop it in the preheated 350°F (175°C) oven for 20 minutes covered, then remove the foil and bake another 5–10 minutes until the cheese is melty and just starting to brown. That bubbling sound as it bakes? Pure happiness.

Top Tip

From my experience, a few little tweaks make all the difference when making Cheese Stuffed Shells with Marinara Recipe really shine. Trust me, these tips saved me from soggy shells and bland filling more than once!

Perfect Boil: Don’t overcook your pasta shells—al dente is your goal so they hold up during baking and don’t fall apart.
Butter the Foil: Lightly buttering or spraying the foil keeps it from sticking to the melted cheese—a small step that saves a messy cleanup.
Season the Filling Well: Don’t skimp on salt, pepper, and fresh herbs in the filling. They elevate the flavor beyond just cheesy—think fresh and balanced.
Use Cream Cheese: Adding cream cheese in the filling creates a smoother texture and richer taste without weighing it down.

How to Serve Cheese Stuffed Shells with Marinara Recipe

cheese stuffed shells - Serving Suggestion

Garnishes

I like to top mine with freshly chopped parsley or basil leaves for a pop of green and fresh flavor. Sometimes a light sprinkle of extra parmesan right before serving adds a lovely salty kick. You can even drizzle a bit of good quality olive oil for that final silky touch.

Side Dishes

Pair these shells with a crisp green salad with lemon vinaigrette to cut through the richness, or some roasted garlic bread to sop up every last bit of marinara. Steamed or roasted veggies like asparagus or green beans make a nice light side to keep things balanced.

Creative Ways to Present

For special occasions, I’ve arranged shells on a platter lined with fresh basil leaves for a pretty look before baking individual portions in mini casserole dishes—great for dinner parties. You can also bake in a cast-iron skillet for rustic charm and easier transport to the table.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store beautifully in an airtight container in the fridge for up to 3 days. I find they taste just as good reheated—and sometimes even better once the flavors have melded overnight.

Freezing

I often freeze extra portions before baking. Simply assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze. When ready, bake covered from frozen for about 45 minutes at 350°F (175°C), then uncover and bake another 10–15 minutes until bubbly and warmed through.

Reheating

Reheat leftovers in the oven at 350°F (175°C), covered with foil, for about 15–20 minutes, or until heated through. Avoid microwave reheating if possible—it tends to make the shells a bit soggy. A quick broil at the end brings back that lovely browned cheese top.

Frequently Asked Questions:

Can I make this Cheese Stuffed Shells with Marinara Recipe ahead of time?

Yes! You can assemble the stuffed shells up to a day in advance, cover tightly with foil, and keep refrigerated until ready to bake. It’s a great time-saver for busy nights or entertaining.

What type of marinara sauce should I use?

Use a good-quality store-bought marinara or homemade sauce for the best flavor. Look for one with simple ingredients and a bright tomato taste to complement rather than overpower the cheese filling.

Can I freeze the Cheese Stuffed Shells with Marinara Recipe?

Absolutely! Freeze stuffed but unbaked shells in a freezer-safe dish. Bake from frozen, just adding extra baking time until heated through and bubbly. This is perfect for make-ahead meals.

What’s the best way to reheat leftovers?

Reheat in the oven covered with foil at 350°F (175°C) until warmed through. For a golden cheese top, remove foil for the last few minutes. Avoid microwaves to keep texture intact.

Final Thoughts

This Cheese Stuffed Shells with Marinara Recipe is one of my go-to meals when I want something that’s both comforting and special without stress. It’s just so rewarding seeing those cheesy shells baked to bubbly perfection and sharing them with friends or family. I hope you enjoy making it as much as I do—it’s a recipe that always feels like a warm hug on a plate.