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10 Comforting Stuffed Shells Recipes for Cozy Dinners

Warm, Cheesy, and Always Inviting

A Shell to Hold the Moment

There’s a quiet kind of joy in stuffing pasta shells. The way they cradle the filling like little boats of comfort, waiting to be nestled into sauce and baked until bubbly and golden. It’s the kind of cooking that feels unrushed—a kitchen rhythm that’s equal parts meditation and anticipation.

I love making stuffed shells when I want to create a dish that’s both generous and deeply satisfying. You fill them by hand, and you feel that connection. Whether you’re folding creamy ricotta, stirring bright pesto, or tucking in ribbons of spinach, every shell is a little pocket of promise.

This collection gathers my favorite variations, from classic ricotta and spinach to playful twists like Mexican-spiced shells or butternut squash with sage. They’re made for gathering around the table, for second helpings, and for that first moment when you crack into the baked cheese and feel the warmth rise up to meet you.

Why You’ll Love These Stuffed Shell Recipes:

Cozy, creamy, and full of comforting flavors
Perfect for make-ahead meals or sharing with loved ones
A variety of fillings to suit every craving: from classic to creative
Great for weeknights, special occasions, or slow weekend cooking

1. Classic Ricotta & Spinach Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 ½ cups ricotta cheese (360 g)
1 cup baby spinach, finely chopped (30 g)
½ cup grated parmesan (50 g)
1 egg
1 ½ cups marinara sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente, about 8 minutes. Drain and set aside to cool slightly.

In a mixing bowl, combine ricotta cheese, chopped spinach, parmesan, and egg. Season with salt and pepper, then stir until smooth and well blended.

Spoon a generous amount of the filling into each shell and arrange them snugly in a baking dish coated with a layer of marinara sauce.

Pour the remaining marinara over the top of the filled shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for an additional 5 minutes until bubbling.

Serve warm, with extra parmesan if desired.

Tip: Add a sprinkle of freshly grated nutmeg to the ricotta mixture for subtle warmth.

2. Chicken Alfredo Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup cooked, shredded chicken (150 g)
1 ½ cups ricotta cheese (360 g)
½ cup grated mozzarella (60 g)
1 ½ cups Alfredo sauce (360 mL)
1 clove garlic, minced
Salt and pepper to taste

Step-by-Step:
Cook the pasta shells in salted boiling water until just al dente, about 8 minutes. Drain and set aside to cool slightly.

In a bowl, mix shredded chicken with ricotta, mozzarella, minced garlic, salt, and pepper. Stir until creamy and well combined.

Spread a thin layer of Alfredo sauce over the bottom of your baking dish.

Stuff each shell with the chicken and cheese mixture and arrange them in the dish.

Pour the remaining Alfredo sauce evenly over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake an additional 5–7 minutes until the sauce is bubbling.

Serve with a sprinkle of chopped parsley for freshness.

Tip: Add a pinch of crushed red pepper flakes to the filling for a gentle heat that balances the creamy sauce.

3. Butternut Squash & Sage Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup roasted butternut squash purée (240 g)
1 cup ricotta cheese (240 g)
2 tbsp grated parmesan (15 g)
1 tbsp finely chopped fresh sage (2 g)
1 ½ cups béchamel sauce or Alfredo sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Cook the jumbo shells in salted boiling water until al dente, about 8 minutes. Drain and set aside to cool slightly.

In a bowl, combine the butternut squash purée with ricotta, parmesan, chopped sage, salt, and pepper. Stir until smooth and creamy.

Spread a layer of béchamel sauce over the base of your baking dish.

Spoon the squash and ricotta mixture into the shells and arrange them in the dish.

Pour the remaining sauce over the stuffed shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for 5 more minutes until golden at the edges.

Serve with a few crispy sage leaves on top for a fragrant finish.

Tip: Drizzle with browned butter just before serving for an extra layer of richness.

4. Spinach & Ricotta Stuffed Shells with Tuna

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup ricotta cheese (240 g)
1 can tuna in olive oil, drained (5 oz / 140 g)
1 cup baby spinach, finely chopped (30 g)
2 tbsp grated parmesan (15 g)
1 egg
1 ½ cups marinara sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Cook the pasta shells in a large pot of salted boiling water until al dente, about 8 minutes. Drain and let them cool slightly.

In a bowl, combine the ricotta, drained tuna, chopped spinach, parmesan, and egg. Season with salt and pepper, and mix until creamy and evenly blended.

Spread a layer of marinara sauce in the bottom of your baking dish.

Fill each shell generously with the tuna-spinach-ricotta mixture and nestle them into the sauce.

Spoon the remaining marinara over the stuffed shells. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 5 minutes until bubbly and golden at the edges.

Serve warm with an extra sprinkle of parmesan if desired.

Tip: Add a squeeze of fresh lemon juice to the filling for brightness that balances the richness of the tuna.

5. Pesto Chicken Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup cooked, shredded chicken (150 g)
½ cup ricotta cheese (120 g)
¼ cup basil pesto (60 mL)
½ cup shredded mozzarella (60 g)
1 ½ cups béchamel or Alfredo sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Cook the pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside.

In a mixing bowl, combine shredded chicken, ricotta, basil pesto, mozzarella, salt, and pepper. Stir until creamy and well incorporated.

Spread a thin layer of béchamel sauce in the bottom of your baking dish.

Stuff each shell with the pesto chicken mixture and place them snugly in the dish.

Pour the remaining sauce over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for an additional 5 minutes until golden and bubbling.

Serve garnished with fresh basil for a fragrant finish.

Tip: Add a few pine nuts or a drizzle of extra pesto before serving for an extra pop of flavor.

6. Broccoli & Cheese Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup cooked, finely chopped broccoli (150 g)
1 cup ricotta cheese (240 g)
½ cup shredded cheddar cheese (60 g)
¼ cup grated parmesan (20 g)
1 egg
1 ½ cups béchamel sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Bring a large pot of salted water to a boil and cook the pasta shells until al dente, about 8 minutes. Drain and set aside to cool slightly.

In a bowl, mix together the ricotta, chopped broccoli, cheddar, parmesan, and egg. Season with salt and pepper and stir until smooth and well combined.

Spread a layer of béchamel sauce in the base of your baking dish.

Fill each shell with the broccoli-cheese mixture and arrange them in the dish.

Pour the remaining béchamel sauce over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for an additional 5 minutes until bubbling and golden.

Serve warm, with an extra sprinkle of cheddar or parmesan if you like.

Tip: Add a pinch of nutmeg to the béchamel sauce for a subtle, warming flavor.

7. Three-Cheese Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup ricotta cheese (240 g)
½ cup shredded mozzarella (60 g)
¼ cup grated parmesan (20 g)
1 egg
1 ½ cups marinara sauce (360 mL)
Salt and pepper to taste
Fresh basil, for garnish (optional)

Step-by-Step:
Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente, about 8 minutes. Drain and let them cool slightly.

In a bowl, combine ricotta, mozzarella, parmesan, egg, salt, and pepper. Stir until smooth and creamy.

Spread a layer of marinara sauce across the bottom of your baking dish.

Generously fill each shell with the three-cheese mixture and arrange them snugly in the dish.

Pour the remaining marinara over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 5 minutes until golden and bubbling.

Serve with fresh basil leaves for a bright, aromatic touch.

Tip: Add a pinch of dried Italian herbs to the cheese filling for extra flavor depth.

8. Mexican-Style Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup cooked ground beef or turkey (150 g)
1 cup black beans, rinsed and drained (170 g)
½ cup shredded cheddar cheese (60 g)
1 cup salsa (240 mL)
1 ½ cups enchilada sauce (360 mL)
1 tsp cumin (2 g)
Salt and pepper to taste
Chopped cilantro, for garnish

Step-by-Step:
Cook the pasta shells in salted water until al dente, about 8 minutes. Drain and set aside.

In a mixing bowl, combine cooked ground meat, black beans, cheddar cheese, salsa, cumin, salt, and pepper. Stir until well mixed.

Spread a layer of enchilada sauce in your baking dish.

Fill each shell with the Mexican-style filling and arrange them in the dish.

Pour the remaining enchilada sauce over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 5 minutes until bubbling.

Garnish with fresh cilantro and serve with lime wedges on the side.

Tip: Top with a dollop of sour cream or avocado slices just before serving for a creamy finish.

9. Shrimp & Ricotta Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 cup cooked, chopped shrimp (150 g)
1 cup ricotta cheese (240 g)
½ cup shredded mozzarella (60 g)
1 clove garlic, minced
1 ½ cups creamy tomato sauce (360 mL)
Salt and pepper to taste
Chopped parsley, for garnish

Step-by-Step:
Bring a large pot of salted water to a boil. Cook the pasta shells until al dente, about 8 minutes. Drain and let them cool slightly.

In a bowl, mix together the cooked shrimp, ricotta, mozzarella, minced garlic, salt, and pepper until well combined.

Spread a layer of creamy tomato sauce in the base of your baking dish.

Generously fill each shell with the shrimp and ricotta mixture and place them in the dish.

Pour the remaining sauce over the top. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 5 minutes until golden and bubbling.

Sprinkle with fresh parsley and serve warm.

Tip: Add a little lemon zest to the filling for a fresh, bright contrast to the creamy sauce.

10. Vegan Spinach & Tofu “Ricotta” Stuffed Shells

Ingredients (Serves 3–4):

16 jumbo pasta shells
1 block firm tofu, pressed and crumbled (14 oz / 400 g)
1 cup baby spinach, finely chopped (30 g)
2 tbsp nutritional yeast (15 g)
2 tbsp olive oil (30 mL)
Juice of ½ lemon (15 mL)
1 ½ cups marinara sauce (360 mL)
Salt and pepper to taste

Step-by-Step:
Cook the pasta shells in salted water until al dente, about 8 minutes. Drain and set aside.

In a bowl, crumble the tofu and mix with chopped spinach, nutritional yeast, olive oil, lemon juice, salt, and pepper. Stir until creamy and well combined to mimic the texture of ricotta.

Spread a layer of marinara sauce in your baking dish.

Fill each shell with the tofu-spinach mixture and arrange in the dish.

Pour the remaining marinara over the shells. Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 5 minutes until heated through.

Serve with fresh basil or extra nutritional yeast sprinkled over the top.

Tip: Add a pinch of garlic powder or Italian seasoning to the tofu mixture for an extra flavor boost.

Conclusion: A Table Full of Comfort

Stuffed shells are more than just pasta—they’re little vessels of comfort, carrying warm, creamy fillings and cozy flavors straight to your plate. Whether you’re craving the timeless embrace of ricotta and marinara or looking for a playful twist with shrimp, squash, or Mexican spices, these recipes invite you to slow down, fill your kitchen with warmth, and savor every bite.

Serve them to family, bring them to the table on a quiet evening, or batch-bake them for future cozy nights. However you enjoy them, know that every forkful brings a little more comfort to your day.