Stuffed Jumbo Pasta Shells

Lisa Myrick


This recipe is so simple and yet flavorful and satisfying. I sometimes make my own homemade meat sauce, but when short on time, a favorite jarred sauce is delicious as well. It makes a pretty presentation, too!

☆☆☆☆☆ 0 votes
30 Min
45 Min


uncooked jumbo pasta shells
32 oz
spaghetti sauce with or without meat (or make your own)
15 oz
ricotta cheese
4 oz
shredded mozzarella cheese
1/2 c
grated parmesan cheese
2 Tbsp
chopped fresh flat leaf parsley
1/2 tsp
ground pepper
2 large
olive oil
dried italian seasoning
additional parmesan cheese, if desired
1 c
pesto sauce

How to Make Stuffed Jumbo Pasta Shells


  • 1Heat oven to 350 degrees. Cook pasta in boiling water for 8 minutes. Drain and cool immediately with cold water. You want them to be a little firm yet, for they will continue to cook in the sauce in the oven. Drain and place open side down on paper towels.
  • 2In large bowl, stir together ricotta, mozzarella, parmesan, parsley, pepper, and eggs until completely combined.
  • 3Spread the spaghetti sauce evenly into a 9 x 13 baking pan. (When using jarred sauce instead of making my own, I always add 1/2 tsp. each of italian seasoning, dried oregano leaves, and garlic powder).
  • 4Stuff the shells with the cheese mixture and place in 4 x 6 rows on top of the spaghetti sauce in pan, leaving a little space between them. To make stuffing the pasta shells easier, I put my filling into a disposable pastry bag. If you don’t have a pastry bag, you can put it into a Ziploc bag and cut a corner off. Pipe cheese filling into shells.
  • 5Brush the tops with olive oil with a pastry blush. Sprinkle with Italian seasoning.
  • 6Cover loosely with foil and bake about 45 minutes or until hot and the cheese is set.
  • 7Let rest for about 10 minutes before serving. Sprinkle with additional parmesan cheese, if desired. Serve with pesto sauce. Yields: 3 shells and 2 TBS. pesto sauce per person.

Printable Recipe Card

About Stuffed Jumbo Pasta Shells

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian