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Stuffed Shells

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Servings: 5
  • Course: Main Dish

Craving something cheesy? This Stuffed Shells recipe calls for three different kinds! Ricotta, mozzarella, parmesan, and pasta come together to make a quick and easy family favorite.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Make it once, eat it twice! Take leftover Stuffed Shells to work in a Reynolds Heat & Eat container for a quick and cheesy lunch. They’re disposable for easy cleanup and made from plant-based materials, which means you can ditch the plastic!


  • 1 pound box large shell pasta
  • 1 1/2 cups ricotta cheese, store bought or homemade
  • 1/2 cup freshly grated parmesan
  • 1/3 cup fresh parsley, chopped, plus more for garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 cups freshly grated mozzarella
  • 3 1/2 cups tomato sauce, store bought or homemade
  • Lemon Zest


Step 1

Preheat the oven to 350 degrees F.

Step 2

Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dente.

Step 3

Gently fold together the ricotta, parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl.

Step 4

Fill the cooked shells with 1 tablespoon of the ricotta mixture each.

Step 5

Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Placed the filled shells on top of the sauce; do not overcrowd.

Step 6

Top the shells with the remaining 1 cup tomato sauce, sprinkle with the remaining 1 cup mozzarella.

Step 7

Cover with foil and bake for 25 minutes; remove the foil and cook until the cheese is fully melted and browned on top, an additional 5 minutes.

Step 8

Finish with chopped parsley and serve.

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