Ina Garten Stuffed Shells Recipe is warm, cheesy and very comforting. It is perfect for family dinners and friendly gatherings. The pasta shells hold creamy cheese and tasty sauce.
The smell fills your home with joy. In this post, you will learn how to make Ina Garten Stuffed Shells in easy steps.
I also share the Ingredients for Ina Garten Stuffed Shells and helpful tips for success. This recipe is simple, cozy and always loved by guests.
My Experience With This Recipe
The first time I made these stuffed shells, my kitchen felt like a small Italian café. The cheese filling was rich and smooth. The marinara sauce bubbled gently in the oven.
The shells came out golden and perfect. My family could not wait to try them. Every bite tasted creamy and full of flavor. The recipe looked fancy but was actually very easy. It became one of my most trusted dinner dishes.
Recipe Card info
- Recipe Name: Ina Garten Stuffed Shells
- Servings: 6
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 60 mins
- Course: Main Course
- Cuisine: Italian American
- Calories: about 420 kcal per serving
Equipment List
- Large pot
- Strainer
- Mixing bowls
- Baking dish
- Oven
- Measuring cups and spoons
- Large spoon
- Aluminum foil
Ingredients You Need for Ina Garten Stuffed Shells Recipe
- 20 to 24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried basil
- Salt to taste
- Black pepper to taste
Step-by-Step Guide
- Cook the pasta shells
Boil water in a large pot, add salt, cook jumbo shells until tender but still firm, then drain carefully and cool slightly. - Prepare the baking dish
Spread some marinara sauce on bottom of baking dish, just enough to lightly cover surface and prevent shells sticking during baking. - Mix the cheese filling
In a large bowl combine ricotta, mozzarella, parmesan, egg, parsley, basil, salt and pepper until smooth, creamy and well blended together. - Stuff the shells
Spoon cheese filling into each shell gently, filling generously but not overflowing and place stuffed shells open side up neatly. - Add sauce on top
Pour remaining marinara sauce over shells evenly, covering lightly so pasta stays moist and cheese filling bakes perfectly inside. - Cover and bake
Cover dish with foil, place in preheated oven, and bake until hot and bubbly, letting flavors melt together beautifully inside. - Uncover and finish baking
Remove foil for last minutes, let cheese brown slightly on top, and allow sauce to thicken gently around shells while finishing. - Rest before serving
Let dish rest a few minutes after baking so shells set slightly, making serving easier and flavors more balanced and rich.
Tips to Make the Best Ina Garten Stuffed Shells Recipe
- Cook shells until just tender
- Do not overfill the shells
- Use good quality marinara sauce
- Fresh herbs give brighter flavor
- Let shells rest before serving
- Add extra cheese on top for golden color
Common Mistakes to Avoid
- Overcooking pasta until mushy
- Skipping salt in pasta water
- Stuffing shells while very hot
- Using watery ricotta without draining
- Baking without covering, leading to dry shells
Serving Suggestions
Serve these stuffed shells hot with extra sauce on the side. A green salad or garlic bread makes a lovely match. You can also add roasted vegetables for color and balance.
This dish works for weeknight dinners, potlucks or holiday meals. It feels special but is easy enough for simple home cooking. Place it in the center of the table and watch everyone smile.
Variations You Can Try
- Add cooked spinach to cheese filling
- Use spicy marinara for heat
- Add browned ground beef or sausage
- Replace parsley with fresh basil leaves
- Add mushrooms for earthy taste
Storage and Reheating Tips
- Store leftovers in an airtight container
- Refrigerate for up to three days
- Reheat in oven until warm through
- You can also reheat gently in microwave
- Freeze unbaked stuffed shells for later meals
Nutrition Information
| Item | Amount per serving |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | ~45 g |
| Protein | ~20 g |
| Fat | ~18 g |
| Fiber | ~3 g |
| Sugar | ~6 g |
Health Benefits
Stuffed shells offer protein from cheese and energy from pasta. Tomatoes in marinara sauce give helpful antioxidants. Fresh herbs add vitamins and bright flavor.
When served with salad or vegetables, the meal feels balanced and satisfying. You can also control portions and ingredients at home. It is a comforting dish that can still fit into mindful eating.
Ina Garten Stuffed Shells Recipe
Ingredients
- 20 to 24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried basil
- Salt to taste
- Black pepper to taste
Instructions
Cook the pasta shells
- Boil water in a large pot, add salt, cook jumbo shells until tender but still firm, then drain carefully and cool slightly.
Prepare the baking dish
- Spread some marinara sauce on bottom of baking dish, just enough to lightly cover surface and prevent shells sticking during baking.
Mix the cheese filling
- In a large bowl combine ricotta, mozzarella, parmesan, egg, parsley, basil, salt, and pepper until smooth, creamy and well blended together.
Stuff the shells
- Spoon cheese filling into each shell gently, filling generously but not overflowing and place stuffed shells open side up neatly.
Add sauce on top
- Pour remaining marinara sauce over shells evenly, covering lightly so pasta stays moist and cheese filling bakes perfectly inside.
Cover and bake
- Cover dish with foil, place in preheated oven, and bake until hot and bubbly, letting flavors melt together beautifully inside.
Uncover and finish baking
- Remove foil for last minutes, let cheese brown slightly on top, and allow sauce to thicken gently around shells while finishing.
Rest before serving
- Let dish rest a few minutes after baking so shells set slightly, making serving easier and flavors more balanced and rich.
Notes
- Cook shells until just tender
- Do not overfill the shells
- Use good quality marinara sauce
- Fresh herbs give brighter flavor
- Let shells rest before serving
- Add extra cheese on top for golden color
FAQs about Ina Garten Stuffed Shells Recipe
1. Can I make stuffed shells ahead of time?
Yes, you can assemble the dish earlier, cover it and keep it in the fridge. Bake it later when needed, adding a few extra minutes for chilled casserole to heat fully and evenly.
2. Can I freeze stuffed shells?
Yes, stuffed shells freeze very well before baking. Place them in a covered dish and freeze. When ready, bake from frozen, adding extra time until hot, bubbly, and safely heated through.
3. What cheese mix works best for this recipe?
Ricotta gives creaminess, mozzarella gives stretch and parmesan adds sharp flavor. This mix makes the best texture balance. You can adjust amounts to taste without losing the classic stuffed shells feel.
4. Do I need jumbo shells only?
Yes, jumbo shells work best because they hold filling easily. Smaller shells are hard to stuff and break quickly. Jumbo shells give neat portions and a pretty look in the baking dish.
Final Thoughts
Ina Garten Stuffed Shells Recipe brings comfort, flavor and family joy to the table. Now you know how to make Ina Garten Stuffed Shells with simple steps. Use good cheese, tasty sauce and tender pasta shells.
This dish is perfect for cozy nights or special dinners. Share it with people you love or enjoy leftovers the next day. It is a warm and happy recipe you will want to make again.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!