Stuffed shells are one of those meals that feel like way more work than they are. They look fancy, they fill a big dish, and once they’re baked and bubbling with cheese and sauce, they pretty much sell themselves. Whether we’re cooking for a holiday, a group, or just stocking up on leftovers, stuffed shell bakes are one of the most satisfying ways to pull together a big dinner.
They’re flexible, too. We can fill them with classic ricotta, shredded chicken, creamy spinach, spicy sausage, or even butternut squash—whatever vibe we’re going for. And once they’re in the oven, they do all the work. These 17 recipes are easy to prep, built to feed a table, and 100% worth adding to the rotation.
1. Classic Three-Cheese Stuffed Shells
Ricotta, mozzarella, and parmesan in a bubbling dish of marinara—it’s the one we always come back to.
These are the shells we make when we want something that feels homemade but totally unfussy. We fill cooked jumbo shells with a smooth blend of ricotta, shredded mozzarella, and parmesan, then line them up in a pan with marinara and bake until golden and bubbling.
Why it works
- Creamy filling meets gooey, stretchy cheese
- Simple ingredients that deliver every time
- Great for prepping ahead or freezing
What we need
- Jumbo pasta shells
- Ricotta cheese
- Shredded mozzarella
- Parmesan cheese
- Marinara sauce
2. Spinach and Ricotta Stuffed Shells
All the cozy flavor of classic shells—with greens folded in for balance.
We mix sautéed spinach into the ricotta filling for extra texture and color. It adds just enough earthiness to balance the richness of the cheese, and the whole thing still bakes up golden and satisfying. It’s a smart, feel-good way to sneak in some greens.
Why it works
- Spinach adds flavor and structure
- Makes a great vegetarian main
- Feels lighter, but still totally filling
What we need
- Jumbo shells
- Ricotta cheese
- Frozen spinach (thawed and drained)
- Mozzarella cheese
- Marinara sauce
3. Sausage and Ricotta Stuffed Shells
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Savory, meaty, and packed with flavor—the perfect weeknight upgrade.
We brown Italian sausage and fold it into the ricotta mixture before stuffing the shells. The sausage adds a hit of spice and richness that plays perfectly with the creamy filling and tomato sauce. We like this one for weekends or casual dinner guests—it always disappears fast.
Why it works
- Sausage brings bold flavor without extra steps
- Melts into the cheese and sauce as it bakes
- Hearty enough to stand alone
What we need
- Jumbo shells
- Italian sausage
- Ricotta cheese
- Mozzarella cheese
- Marinara or tomato sauce
4. Chicken Alfredo Stuffed Shells
Creamy, garlicky, and loaded with shredded chicken—this one’s a crowd favorite.
We fill the shells with a mix of ricotta, chicken, and mozzarella, then cover the whole thing in homemade (or store-bought) Alfredo sauce. It’s rich, cheesy, and makes dinner feel like something special without adding much work.
Why it works
- Chicken makes it heartier and meal-worthy
- Alfredo gives it a silky, savory sauce
- Easy to double for a bigger crowd
What we need
- Shredded cooked chicken
- Jumbo pasta shells
- Alfredo sauce
- Ricotta cheese
- Mozzarella cheese
5. Pesto Chicken Stuffed Shells
Bright, herby, and totally satisfying—perfect for spring dinners or weeknight changeups.
We mix cooked chicken with pesto and ricotta, stuff the shells, and bake them in a light Alfredo or white sauce. The pesto adds a punch of flavor and keeps the whole thing tasting fresh.
Why it works
- Pesto brings herby brightness and a little garlic
- Chicken makes it filling but not heavy
- Works great with a white or creamy tomato sauce
What we need
- Cooked chicken
- Basil pesto
- Jumbo shells
- Ricotta or cream cheese
- White or Alfredo sauce
6. Butternut Squash and Sage Stuffed Shells
Sweet roasted squash and creamy cheese meet crispy sage and brown butter—definitely not your usual pasta bake.
We blend roasted butternut squash with ricotta for a smooth, slightly sweet filling, then top it with sage-infused brown butter and bake until golden. It’s cozy, fall-friendly, and feels just a little fancy without trying too hard.
Why it works
- Squash adds a natural creaminess and subtle sweetness
- Sage and brown butter bring a rich, nutty depth
- Pairs great with white sauce or just melted butter
What we need
- Roasted butternut squash
- Ricotta cheese
- Jumbo pasta shells
- Fresh sage
- Butter
7. Baked Caprese Stuffed Shells
Tomato, mozzarella, and basil baked into pasta—like turning a caprese salad into a full meal.
We layer fresh mozzarella and cherry tomatoes into the filling with a scoop of ricotta, then top with marinara and a few fresh basil leaves. It’s bright, gooey, and totally made for summer nights or lighter meals.
Why it works
- Melty mozzarella makes every bite creamy
- Tomatoes burst and mix into the sauce
- Basil keeps it fresh and light
What we need
- Fresh mozzarella
- Ricotta cheese
- Cherry tomatoes
- Jumbo shells
- Marinara sauce
8. Philly Cheesesteak Stuffed Shells
Cheesy beef, caramelized onions, and peppers baked into a pan of shells—it’s comfort food stacked on more comfort.
We fill the shells with sautéed steak or ground beef, onions, and bell peppers, then top with provolone and bake until bubbling. It tastes like a cheesesteak but somehow even more satisfying.
Why it works
- Savory filling that mimics a classic sandwich
- Provolone melts smooth and mild
- Feels indulgent but easy to assemble
What we need
- Shaved steak or ground beef
- Bell peppers
- Onion
- Provolone cheese
- Jumbo shells
9. Tex-Mex Taco Stuffed Shells
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Taco night and pasta night combine—and honestly, it just works.
We season ground beef or turkey with taco seasoning, stir in black beans and cheese, then fill and bake with salsa and more cheese on top. It’s zesty, cheesy, and great with sour cream or avocado at the table.
Why it works
- Bold flavors keep things interesting
- Holds up well to spicy sauces and toppings
- Kid-friendly, freezer-friendly, party-friendly
What we need
- Ground beef or turkey
- Black beans
- Cheddar or Mexican blend cheese
- Salsa or enchilada sauce
- Jumbo shells
10. Spinach Artichoke Dip Stuffed Shells
It’s our favorite dip—baked into pasta and turned into dinner.
We take chopped spinach, artichokes, cream cheese, and mozzarella, and mix them into a rich, dip-style filling. Stuff the shells, cover with white sauce or Alfredo, and bake until bubbly and browned.
Why it works
- Super creamy and indulgent
- Artichokes give it a briny, savory kick
- Feels like party food, but in meal form
What we need
- Frozen spinach
- Artichokes (jarred or canned)
- Cream cheese
- Mozzarella cheese
- Jumbo shells
11. French Onion Stuffed Shells
All the richness of French onion soup, packed inside pasta and baked with melty cheese on top.
We caramelize onions until deep golden, then mix them into a creamy filling with ricotta and mozzarella. Topped with shredded gruyère or Swiss cheese and baked until golden, this one’s cozy, savory, and packed with flavor.
Why it works
- Caramelized onions bring deep sweetness
- Gruyère gives it that classic French onion flavor
- Creamy center + crisp top = perfect texture combo
What we need
- Caramelized onions
- Ricotta cheese
- Gruyère or Swiss cheese
- Jumbo pasta shells
- Mozzarella cheese
12. Chicken Bacon Ranch Stuffed Shells
Savory, smoky, and packed with crowd-pleasing flavor—this one never lasts long.
Shredded chicken, crispy bacon, and ranch dressing get folded into a creamy cheese filling. We top it all with a light layer of mozzarella and bake until everything melts together. It’s got just the right balance of salty and creamy.
Why it works
- Bacon adds crunch and bold flavor
- Ranch keeps it tangy and creamy
- Works well with leftover rotisserie chicken
What we need
- Cooked chicken
- Cooked bacon
- Ranch dressing
- Ricotta or cream cheese
- Jumbo shells
13. Mushroom and Ricotta Cheese Stuffed Shells
Earthy, creamy, and a little fancy without being fussy.
We sauté mushrooms until they’re browned and mix them with tangy goat cheese and ricotta for a rich, savory filling. It’s great with a white wine cream sauce or even just melted butter and herbs.
Why it works
- Mushrooms bring deep umami flavor
- Goat cheese adds brightness
- Elegant enough for dinner guests
What we need
- Mixed mushrooms (cremini, shiitake, etc.)
- Goat cheese
- Ricotta cheese
- Jumbo shells
- Olive oil or butter
14. Roasted Veggie Stuffed Shells
Colorful, flavorful, and packed with roasted vegetables in every bite.
We chop zucchini, bell peppers, and mushrooms, roast them until caramelized, then fold them into a ricotta-based filling. It’s fresh and hearty without being heavy—great for vegetarian mains.
Why it works
- Roasted veggies bring texture and flavor
- Can be customized with whatever we have on hand
- Bakes well with tomato or cream sauce
What we need
- Zucchini or squash
- Bell peppers
- Ricotta cheese
- Mozzarella cheese
- Jumbo shells
15. Butternut Squash and Sausage Stuffed Shells
Sweet meets savory in this fall favorite with roasted squash and crumbled sausage.
We roast butternut squash and mash it into a smooth filling with ricotta, then layer in spicy or sweet Italian sausage. Top it with béchamel or Alfredo, and the result is pure cozy comfort.
Why it works
- Butternut squash adds creaminess without needing lots of cheese
- Sausage gives it heartiness and contrast
- Works great as a make-ahead meal
What we need
- Butternut squash
- Italian sausage
- Ricotta cheese
- Alfredo or white sauce
- Jumbo shells
16. Ricotta and Sun-Dried Tomato Stuffed Shells
Bright, tangy, and full of flavor even without meat.
Sun-dried tomatoes bring a concentrated sweetness that balances the creamy ricotta filling. We layer everything with a simple tomato sauce and finish with a bit of mozzarella on top. It’s easy and packed with flavor.
Why it works
- Sun-dried tomatoes add bold flavor
- Ricotta keeps it light and creamy
- Great for weeknights or vegetarian dinners
What we need
- Sun-dried tomatoes
- Ricotta cheese
- Mozzarella cheese
- Marinara sauce
- Jumbo pasta shells
17. Lasagna-Inspired Stuffed Shells
Everything we love about lasagna—just in a quicker, easier format.
We layer ricotta, cooked beef, marinara, and mozzarella inside shells, then bake them in a dish just like we would a lasagna. It’s hearty, classic, and way faster to assemble.
Why it works
- Same ingredients as lasagna, but less time and effort
- Perfect for freezing and reheating
- Always a hit with a big group
What we need
- Ground beef
- Ricotta cheese
- Marinara sauce
- Mozzarella cheese
- Jumbo shells
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