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Stuffed Shells Recipe from Spinach Tiger 3
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Stuffed Shells Recipe

Authentic Stuffed Shells Recipe with Tips for Stuffing Pasta Shells
Prep Time20 mins
Cook Time30 mins
Tomato Sauce2 hrs
Course: Entree, Pasta
Cuisine: Italian
Keyword: Stuffed Shells
Servings: 6 Servings


  • 12 ounces Large Pasta Shells
  • 1 cup Shredded mozzarella
  • 3 cups Tomato sauce recipe here
  • Parmesan or Pecorino Romano for serving

Ricotta Filling

  • 16 ounces Ricotta Cheese
  • 1/2 cup flat Italian parsley chopped
  • 1/2 cup Mozzarella Cheese shredded
  • 1/4 cup Pecorino Romano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash freshly ground nutmeg


Ricotta Filling

  • Mix together all ingredients and refrigerate until needed.
  • Make shells according to instructions minus one minute. Use plenty of water in pot. Add salt to water before putting shells in. Drain immediately. Allow to cool before filling.
  • Preheat oven to 375 degrees F. (190 C.)
  • If you don't have a pastry bag, use a plastic baggie (food safe) and cut a hole in tip. Do not over-fill. You should be able to close the shell. If using pastry bag, only fill it half-way. You can also spoon in your ricotta cheese, using a small spoon.
  • Once all the shells are filled, layer tomato sauce on a baking dish. Place each filled shell in pan. Cover with more sauce.
  • Add mozzarella cheese.
  • Cover completely with foil and bake for 30 minutes or until all cheese is melted. You can take off the foil and bake for another five minutes, but I cover with foil to keep the edges of shells from burning.
  • Serve with parmesan cheese or pecorino romano.


Use sauce as needed. You may have some left over.