Let me share something special – the stuffed shells recipe that’s been in my family for three generations. Every Sunday, my grandmother would make these for our family gatherings, and the aroma of bubbling marinara and three-cheese filling still takes me right back to her kitchen. I’ve made these shells hundreds of times, and I’m finally ready to share all the little tricks that make them unforgettable.

The Good Stuff

For the Shells:

1 box (12 oz) jumbo pasta shells
2 tablespoons olive oil
Salt for pasta water

The Cheese Filling:

32 oz whole milk ricotta (drain it well!)
2 cups freshly grated mozzarella
1 cup Parmigiano-Reggiano, freshly grated
2 large eggs
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Pinch of nutmeg (my grandmother’s secret)

The Sauce:

2 jars (24 oz each) good marinara sauce
Or homemade if you’re feeling ambitious

For Topping:

1 cup mozzarella
1/2 cup Parmigiano-Reggiano
Fresh basil for garnish

Let’s Make Magic

Shell Prep (20 mins)
- Boil lots of salted water
- Cook shells 2 mins less than package says
- They’ll finish cooking in the oven
- Drain, toss with olive oil
- Lay them out separately to cool
- Trust me, this prevents sticking!
The Filling (15 mins)
- Drain ricotta in cheesecloth
- Mix in other cheeses
- Add eggs, herbs, seasonings
- Taste for salt (skip raw egg mixture!)
Assembly (25 mins)
- Spread 2 cups sauce in baking dish
- Fill each shell generously
- Place in dish, not too tight
- Pour remaining sauce around shells
- Top with extra cheese
Baking (30-35 mins)
- Cover with foil
- Bake at 375°F for 25 mins
- Uncover, bake 5-10 mins more
- Let rest 15 mins before serving

Family Secrets Revealed

“Shells falling apart?”

Don’t overcook them initially
Handle gently when filling
Keep them separate while cooling

“Watery filling?”

Drain that ricotta!
Use whole milk ricotta only
Don’t skip the eggs

“Make ahead?”

Assemble up to 24 hours ahead
Wait to add sauce until baking
Add 10 mins to bake time

Tips from Years of Practice

Always salt your pasta water
Use room temperature eggs
Grate cheese fresh
Never rinse the shells
Fill shells more than you think
Keep extra sauce handy

Perfect Partners

Serve with:

Crusty Italian bread
Caesar salad
Garlic bread
Red wine (Chianti’s perfect)
Simple green vegetables

One Last Thing

Here’s what I’ve learned making these shells over the years: don’t rush. Take your time with the filling, be gentle with the shells, and let them rest before serving. These aren’t quick weeknight dinner shells – these are “Sunday dinner with the family” shells.

And please, please buy good ricotta. It’s the heart of this dish, and the bargain stuff just isn’t the same. My grandmother would probably come back to haunt me if I used the cheap kind!

P.S. – If you’re feeling ambitious, make extra and freeze them before baking. Future you will be very thankful!