Stuffed Shells

5 PT0H40M Ingredients: 1 pound box large shell pasta 1 1/2 cups ricotta cheese, store bought or homemade 1/2 cup freshly grated parmesan 1/3 cup fresh parsley, chopped, plus more for garnish 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 large eggs 2 cups freshly grated mozzarella 3 1/2 cups tomato sauce, store bought or homemade

Stuffed Shells

Prep time: 15 minutes Cook time: 40 minutes
Servings: 5

Craving something cheesy? This Stuffed Shells recipe calls for three different kinds! Ricotta, mozzarella, parmesan, and pasta come together to make a quick and easy family favorite.

Reynolds Kitchens tip

Make it once, eat it twice! Take leftover Stuffed Shells to work in a Reynolds Heat & Eat container for a quick and cheesy lunch. They’re disposable for easy cleanup and made from plant-based materials, which means you can ditch the plastic!


Step 1:

Preheat the oven to 350 degrees F.

Step 2:

Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dent.

Step 3:

Gently fold together the ricotta, parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl.

Step 4:

Fill the cooked shells with 1 tablespoon of the ricotta mixture each.

Step 5:

Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Place the filled shells on top of the sauce; do not overcrowd.

Step 6:

Top the shells with the remaining 1 cup tomato sauce, sprinkle with the remaining 1 cup mozzarella.

Step 7:

Cover with foil and bake for 25 minutes; remove the foil and cook until the cheese is fully melted and browned on top, an additional 5 minutes.

Step 8:

Finish with chopped parsley and serve.