Stuffed Shells Recipes That Taste Like Sunday at Nonna’s: 16 Cheesy Shells, Manicotti and Cannelloni Bakes for Cozy Nights

Stuffed shells recipes are the kind of comfort food that makes a regular weeknight feel like Sunday dinner at an Italian-American grandmother’s table. Jumbo pasta shells get filled with creamy ricotta, tucked into a bubbling sauce and baked under a blanket of melted mozzarella until the edges turn golden. They look impressive, yet they are one of the easiest make-ahead dinners you can put in the oven. In this collection we start with the classic three-cheese pan, then branch out into sausage, taco, chicken alfredo, buffalo chicken and butternut squash versions. After that come the cousins of the family: tender cheese manicotti, a no-boil shortcut, and spinach or meat cannelloni with silky béchamel. Every recipe includes a short ingredient list and simple steps, plus tips for freezing a pan so a homemade pasta bake is always ready when you need it..

Stuffed Shells Recipes Start Here: Classic Three-Cheese Ricotta Shells

Every family has a version of this pan, and it is the one that turns a quiet Sunday into a gathering. The secret is a filling that stays creamy after baking: whole milk ricotta, plenty of shredded mozzarella, sharp parmesan and an egg to hold it all together. A handful of fresh parsley and basil keeps it bright. Spread sauce on the bottom of the dish first so the shells never stick, then cover them generously so the pasta finishes cooking in the oven without drying out..

You will need: 1 box (12 oz) jumbo pasta shells, 2 lb whole milk ricotta, 2 cups shredded mozzarella (divided), 3/4 cup grated parmesan, 1 large egg, 2 tbsp chopped parsley, 6 fresh basil leaves, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 4 cups marinara sauce.

How to make it: 1. Heat the oven to 375°F. 2. Boil the shells 2 minutes less than the package says, drain and lay them on an oiled tray. 3. Mix ricotta, 1 cup mozzarella, parmesan, egg, herbs and seasonings. 4. Spread 1 1/2 cups sauce in a 9×13 dish. 5. Fill each shell with about 2 tbsp of the cheese mixture and set it open side up in the sauce. 6. Spoon on the remaining sauce, top with the rest of the mozzarella, cover with foil and bake 25 minutes. 7. Uncover and bake 10 to 15 minutes more until bubbly.

Spinach and Ricotta Stuffed Shells

Adding spinach is the easiest way to make a pan of shells feel a little lighter and a lot more colorful. Frozen chopped spinach works perfectly here, as long as you squeeze every drop of water out of it with a clean towel. Wet spinach is the number one reason a filling turns runny. A pinch of nutmeg and a little lemon zest wake up the ricotta, and the green flecks peeking out of the red sauce make this version look beautiful on the table.

You will need: 1 box (12 oz) jumbo shells, 1 package (10 oz) frozen chopped spinach (thawed and squeezed dry), 15 oz ricotta, 1 1/2 cups shredded mozzarella (divided), 1/2 cup parmesan, 1 egg, 2 garlic cloves (minced), 1 pinch nutmeg, zest of 1/2 lemon, salt and pepper, 3 1/2 cups marinara.

How to make it: 1. Cook the shells until just al dente and drain. 2. Wring the spinach in a towel until very dry. 3. Stir spinach, ricotta, 1 cup mozzarella, parmesan, egg, garlic, nutmeg, zest, salt and pepper together. 4. Spread half the marinara in a baking dish and fill the shells. 5. Top with the remaining sauce and mozzarella. 6. Cover and bake at 375°F for 25 minutes, then uncover for 10 minutes.

Italian Sausage Stuffed Shells With Peppers

If your family likes their pasta hearty, browned Italian sausage in the filling is a game changer. The fennel and garlic in the sausage season the ricotta for you, and a few diced sweet peppers in the sauce add a gentle sweetness that balances the richness. Use mild sausage for kids or hot sausage if you like a little kick. Brown the meat well and drain it, so the shells stay rich and meaty rather than greasy once they come out of the oven.

You will need: 1 box (12 oz) jumbo shells, 1 lb Italian sausage (casings removed), 1 small onion (diced), 1 red bell pepper (diced), 15 oz ricotta, 1 1/2 cups mozzarella (divided), 1/2 cup parmesan, 1 egg, 1 tsp dried oregano, 1 jar (24 oz) marinara, chopped parsley.

How to make it: 1. Cook and drain the shells. 2. Brown the sausage with the onion, breaking it up, then drain the fat. 3. Simmer the bell pepper in the marinara for 10 minutes. 4. Mix half the sausage with ricotta, 1 cup mozzarella, parmesan, egg and oregano, and stir the rest of the sausage into the sauce. 5. Fill the shells and nestle them in half the sauce in a baking dish. 6. Top with the remaining sauce and cheese and bake covered at 375°F for 25 minutes, then uncovered for 10 minutes.

Taco Stuffed Shells Recipes for Fun Family Nights

Taco stuffed shells are one of the most popular twists on the classic, and it is easy to see why. You get everything people love about taco night, seasoned beef, salsa and melted cheese, inside a pasta shell that is easy to serve to a crowd. Mixing a little cream cheese into the beef keeps the filling soft, and baking the shells in salsa or enchilada sauce gives them a bold, tangy base. Set out toppings and let everyone finish their own plate.

You will need: 1 box (12 oz) jumbo shells, 1 lb ground beef, 1 packet (1 oz) taco seasoning or homemade blend, 4 oz cream cheese, 1 cup refried beans, 1 1/2 cups salsa or red enchilada sauce, 2 cups shredded cheddar and Monterey Jack, sour cream, green onions, tomatoes, black olives, cilantro.

How to make it: 1. Cook the shells and drain. 2. Brown the beef, drain, then stir in taco seasoning with 1/2 cup water and simmer until thick. 3. Stir in cream cheese and refried beans until creamy. 4. Spread half the salsa in a skillet or baking dish. 5. Fill the shells with the beef and set them in the sauce. 6. Spoon over the rest of the salsa, add the cheese and bake at 350°F for 20 to 25 minutes. 7. Finish with your favorite toppings.

Chicken Alfredo Stuffed Shells With Broccoli

Not every pan of shells needs red sauce. This creamy version fills the pasta with shredded chicken, ricotta and tiny broccoli florets, then bakes it in a garlicky white sauce until the top turns lightly golden. It is a smart way to use a rotisserie chicken, and the broccoli makes it a complete dinner in one dish. If your family loves creamy pasta, you will find even more ideas in our creamy alfredo dinners collection.

You will need: 1 box (12 oz) jumbo shells, 2 cups shredded cooked chicken, 1 1/2 cups small broccoli florets (steamed), 15 oz ricotta, 1 1/2 cups mozzarella (divided), 3/4 cup parmesan (divided), 1 egg, 4 tbsp butter, 3 garlic cloves, 2 cups heavy cream, salt, pepper, parsley.

How to make it: 1. Cook the shells and drain. 2. Melt butter, cook the garlic 1 minute, add cream and simmer 5 minutes, then whisk in 1/2 cup parmesan. 3. Mix chicken, broccoli, ricotta, 1 cup mozzarella, the remaining parmesan, egg, salt and pepper. 4. Pour half the sauce into a baking dish and fill the shells. 5. Add the rest of the sauce and mozzarella. 6. Bake covered at 375°F for 20 minutes, then uncovered for 10 minutes and sprinkle with parsley.

Buffalo Chicken Stuffed Shells Recipes for Game Day

Buffalo chicken dip is a party favorite, and stuffing it into pasta shells turns it into a real dinner. Shredded chicken gets tossed with cream cheese, hot sauce and a little ranch, then the shells bake under mozzarella with a sprinkle of blue cheese. You can make them as spicy or as mild as you like by adjusting the hot sauce. Serve them with celery and carrot sticks on the side, just like wings, and watch them disappear during the big game.

You will need: 1 box (12 oz) jumbo shells, 3 cups shredded cooked chicken, 8 oz cream cheese (softened), 1/2 cup buffalo hot sauce (plus more to taste), 1/3 cup ranch dressing, 1 cup ricotta, 1 1/2 cups shredded mozzarella, 1/3 cup crumbled blue cheese, 1 cup marinara or extra hot sauce mixed with melted butter, green onions, celery and carrot sticks.

How to make it: 1. Cook the shells and drain. 2. Beat cream cheese, hot sauce, ranch and ricotta until smooth, then fold in the chicken. 3. Spread the marinara or buttery hot sauce in a baking pan. 4. Fill the shells and arrange them in the pan. 5. Top with mozzarella and blue cheese. 6. Bake at 375°F for 20 to 25 minutes until bubbling. 7. Drizzle with a little more ranch and scatter green onions on top.

Butternut Squash Stuffed Shells With Sage and Brown Butter

When the weather turns cool, these golden shells are a lovely change from tomato sauce. Roasted butternut squash is mashed into ricotta with a little parmesan and nutmeg, so the filling tastes sweet, nutty and rich. Instead of a heavy sauce, the shells are finished with nutty brown butter, crispy sage leaves and toasted breadcrumbs or walnuts for crunch. It is a cozy meatless dinner that feels special enough for guests, and the squash can be roasted a day ahead to save time.

You will need: 1 box (12 oz) jumbo shells, 1 small butternut squash (about 2 lb), 2 tbsp olive oil, 15 oz ricotta, 3/4 cup parmesan (divided), 1/4 tsp nutmeg, salt and pepper, 6 tbsp butter, 12 fresh sage leaves, 1/2 cup panko or chopped walnuts.

How to make it: 1. Halve and seed the squash, brush with oil and roast at 400°F for 45 minutes until soft. 2. Scoop out the flesh and mash it with ricotta, 1/2 cup parmesan, nutmeg, salt and pepper. 3. Cook the shells, drain and fill them. 4. Set them in a buttered baking dish. 5. Brown the butter with the sage until it smells nutty, then spoon it over the shells. 6. Top with panko or walnuts and the rest of the parmesan and bake at 375°F for 20 minutes.

Stuffed Shells in Slow-Simmered Meat Sauce

For many Italian-American families, Sunday means a big pot of meat sauce simmering on the stove all afternoon. Spooning that rich sauce over cheese-filled shells is one of the most satisfying ways to use it. The ground beef and pork soak into the pasta as it bakes, and the creamy ricotta in the center keeps every bite tender. Make a double batch of sauce, serve shells today and freeze the extra for another night when nobody feels like cooking.

You will need: 1 box (12 oz) jumbo shells, 1/2 lb ground beef, 1/2 lb ground pork, 1 onion (diced), 3 garlic cloves, 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar, 2 lb ricotta, 2 cups mozzarella (divided), 3/4 cup parmesan, 1 egg, salt and pepper.

How to make it: 1. Brown the beef and pork with the onion and garlic, then drain. 2. Add tomatoes, tomato paste, herbs and sugar and simmer at least 45 minutes. 3. Cook the shells and drain. 4. Mix ricotta, 1 cup mozzarella, parmesan, egg, salt and pepper and fill the shells. 5. Layer half the sauce, the shells, then the rest of the sauce. 6. Top with mozzarella and bake covered at 375°F for 25 minutes, then uncovered for 10 minutes.

Pizzeria-Style Stuffed Shells Smothered in Mozzarella

Order stuffed shells at a neighborhood pizzeria and they usually arrive in a little foil tin, buried under a thick layer of melted mozzarella that stretches with every forkful. You can make that same takeout treat at home by baking the shells in individual oven-safe dishes and being very generous with the cheese. A short trip under the broiler at the end gives you those browned, bubbly spots on top. Serve with garlic bread for the full pizzeria experience at your own table.

You will need: 12 cooked jumbo shells, 2 cups ricotta, 1/2 cup parmesan, 1 egg, 1 tsp dried parsley, salt and pepper, 2 cups marinara, 2 1/2 cups shredded whole milk mozzarella, 4 small oven-safe dishes or foil tins, garlic bread for serving.

How to make it: 1. Heat the oven to 400°F. 2. Mix ricotta, parmesan, egg, parsley, salt and pepper. 3. Fill the shells. 4. Spoon 1/4 cup marinara into each dish and add 3 shells. 5. Cover each with more sauce and a thick layer of mozzarella. 6. Bake 15 to 18 minutes until bubbling. 7. Broil 1 to 2 minutes, watching closely, until the cheese is spotted brown.

How to Cook Jumbo Shells Without Tearing Them

Torn and stuck-together shells are the biggest frustration with this dish, but a few simple habits fix it. Use a very large pot with plenty of salted water so the shells can move freely, and cook a few extra in case some split. Pull them out about two minutes before the package time, because they will keep cooking in the oven. Drain gently, rinse briefly with cool water and lay them on an oiled sheet pan, open side down, so they stay separate until filling time.

You will need: 1 box (12 oz) jumbo pasta shells, a large pot (at least 6 quarts), 2 tbsp kosher salt, 1 tbsp olive oil, a sheet pan, a slotted spoon or spider strainer, a piping bag or zip-top bag for filling.

How to make it: 1. Bring 5 to 6 quarts of water to a rolling boil and add the salt. 2. Add the shells and stir gently for the first minute. 3. Cook 2 minutes less than the package directions. 4. Lift them out with a slotted spoon instead of dumping them into a colander. 5. Rinse briefly with cool water. 6. Lay them open side down on an oiled sheet pan. 7. Fill using a zip-top bag with one corner snipped off for neat, quick work.

Make-Ahead Freezer Stuffed Shells

Stuffed shells might be the best freezer meal there is. Assemble the whole pan, cover it tightly and it will keep for up to three months, ready to bake on a busy night or to drop off for a new parent or a neighbor who needs a hand. You can also freeze filled shells on a tray, then bag them, so you can bake just a few at a time. Bake them straight from frozen with a little extra time and plenty of sauce.

You will need: 1 batch classic filled shells (see the first recipe), 4 cups marinara, 2 cups shredded mozzarella, a freezer-safe 9×13 pan or two 8×8 foil pans, plastic wrap, heavy-duty foil, a marker for labeling.

How to make it: 1. Assemble the shells in sauce as usual but do not bake. 2. Cover with plastic wrap pressed onto the surface, then a tight layer of foil. 3. Label with the date and baking directions and freeze up to 3 months. 4. To bake, remove the plastic, cover with foil and bake from frozen at 375°F for 60 to 70 minutes. 5. Uncover, add mozzarella and bake 15 minutes more, until the center is hot and bubbly.

Classic Cheese Manicotti

Manicotti are the close cousin of stuffed shells: large ridged pasta tubes filled with the same creamy cheese mixture and baked in tomato sauce. The name comes from the Italian word for sleeves, and as the history of manicotti shows, the dish is a true Italian-American favorite. The easiest way to fill the tubes is with a piping bag or a zip-top bag with the corner cut off. Serve two per person with a crisp salad and slices of garlic bread.

You will need: 1 box (8 oz) manicotti tubes (14 tubes), 2 lb ricotta, 2 cups shredded mozzarella (divided), 1/2 cup parmesan, 2 eggs, 2 tbsp chopped parsley, 1/2 tsp salt, 1/4 tsp pepper, 4 cups marinara.

How to make it: 1. Cook the tubes 2 minutes short of al dente, drain and lay them flat on an oiled tray. 2. Mix ricotta, 1 1/2 cups mozzarella, parmesan, eggs, parsley, salt and pepper. 3. Pipe the filling into each tube. 4. Spread 1 1/2 cups sauce in a 9×13 dish and arrange the tubes in one layer. 5. Cover with the rest of the sauce and mozzarella. 6. Bake covered at 375°F for 30 minutes, then uncovered for 10 minutes.

No-Boil Manicotti for Busy Weeknights

Boiling and filling slippery pasta tubes is the step that makes many cooks skip manicotti, so here is the shortcut. Fill the tubes while they are still dry, then bake them covered in a thinner, saucier marinara. The pasta absorbs the extra liquid and cooks right in the dish. Dry tubes are firm and much easier to fill without tearing. The key is to make sure every tube is completely covered with sauce and the pan is sealed with foil so the steam can do its work.

You will need: 1 box (8 oz) uncooked manicotti tubes, 15 oz ricotta, 1 1/2 cups shredded mozzarella (divided), 1/2 cup parmesan, 1 egg, 1 tsp Italian seasoning, 1 jar (24 oz) marinara plus 1 cup water, salt and pepper.

How to make it: 1. Heat the oven to 375°F. 2. Mix ricotta, 1 cup mozzarella, parmesan, egg, seasoning, salt and pepper. 3. Pipe the filling into the uncooked tubes. 4. Stir the water into the marinara and spread 1 1/2 cups in a 9×13 dish. 5. Lay the tubes on top and pour the remaining sauce over them, covering every tube. 6. Cover tightly with foil and bake 50 to 55 minutes. 7. Uncover, add the rest of the mozzarella and bake 10 minutes more.

Spinach and Ricotta Cannelloni

Cannelloni are the Italian version of filled pasta tubes, often made with fresh pasta sheets rolled around the filling, and spinach with ricotta is the most classic combination. In many Italian kitchens they are baked with both tomato sauce and a creamy béchamel, which keeps them extra tender. Fresh lasagna sheets make rolling simple, but dried cannelloni tubes work well too. This is a great meatless dinner that tastes rich and comforting while still packing in plenty of greens.

You will need: 12 cannelloni tubes or 6 fresh lasagna sheets (halved), 1 lb fresh spinach (wilted, squeezed and chopped), 15 oz ricotta, 1/2 cup parmesan (divided), 1 egg, 1 pinch nutmeg, 2 cups tomato passata, 3 tbsp butter, 3 tbsp flour, 2 cups milk, salt and pepper.

How to make it: 1. Make béchamel: melt butter, whisk in flour for 1 minute, then whisk in milk and simmer until thick; season with salt, pepper and nutmeg. 2. Mix spinach, ricotta, half the parmesan, egg, salt and pepper. 3. Fill the tubes or roll the filling in the pasta sheets. 4. Spread passata in a baking dish and lay the cannelloni on top. 5. Cover with béchamel and the rest of the parmesan. 6. Bake at 375°F for 30 to 35 minutes until golden.

Cannelloni With Meat Sauce and Creamy Béchamel

This version is closer to a lasagna rolled into tubes. A savory filling of ground beef, zucchini and parmesan is spooned into the pasta, then everything bakes under tomato sauce and a layer of béchamel that turns golden in the oven. The zucchini keeps the filling moist and adds a little extra vegetable without anyone noticing. It is a wonderful dish for a family dinner or a gathering, because you can assemble the whole pan in the morning and bake it in the evening.

You will need: 12 cannelloni tubes, 1 lb ground beef, 1 small zucchini (grated and squeezed), 1 small onion (minced), 2 garlic cloves, 1/2 cup grated parmesan (divided), 1 egg, 2 1/2 cups tomato sauce, 3 tbsp butter, 3 tbsp flour, 2 cups milk, salt, pepper, nutmeg.

How to make it: 1. Brown the beef with onion and garlic, add zucchini and cook 3 minutes, then cool slightly and mix in half the parmesan and the egg. 2. Make béchamel with butter, flour and milk and season it. 3. Fill the cannelloni tubes with the meat mixture. 4. Spread half the tomato sauce in a dish, lay in the tubes and add the remaining sauce. 5. Pour béchamel over the top and sprinkle with parmesan. 6. Bake at 375°F for 35 to 40 minutes.

Beef and Ricotta Manicotti

When you want a pasta bake that fills up hungry teenagers, these meaty manicotti are the answer. The filling combines seasoned ground beef with ricotta and mozzarella, so every tube is both hearty and creamy. A simple red sauce on top ties everything together. Leftovers reheat beautifully in the microwave or oven, which makes this a great choice for packed lunches. Pair it with a green salad and roasted vegetables, and you have a full, satisfying Sunday dinner with very little effort.

You will need: 1 box (8 oz) manicotti tubes, 1 lb lean ground beef, 1 small onion (diced), 2 garlic cloves, 1 tsp Italian seasoning, 15 oz ricotta, 2 cups shredded mozzarella (divided), 1/2 cup parmesan, 1 egg, 1 jar (24 oz) marinara, salt and pepper.

How to make it: 1. Cook the tubes 2 minutes short of al dente and drain. 2. Brown the beef with onion, garlic and seasoning, drain and let cool slightly. 3. Mix the beef with ricotta, 1 cup mozzarella, parmesan, egg, salt and pepper. 4. Fill the tubes. 5. Spread half the marinara in a baking dish, add the tubes and cover with the rest of the sauce and cheese. 6. Bake covered at 375°F for 30 minutes, then uncovered for 10 minutes.