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Ina Garten Stuffed Shells

Barefoot Contessa Stuffed Shells Recipe

Everyone loves this recipe because it delivers the perfect balance of comfort and flavor. The creamy cheese filling paired with soft pasta and savory sauce creates a rich, satisfying bite every time. It’s also versatile, easy to prepare, and great for feeding a crowd. Whether it’s a cozy family dinner or a special occasion, these stuffed shells feel homemade, hearty, and always delicious.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the pasta: 
  • 20 –25 jumbo pasta shells
  • Salt for boiling water
For the filling: 
  • 2 cups ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp chopped fresh parsley or 1 tbsp dried
  • 2 cloves garlic minced
  • Salt and black pepper to taste
For the sauce: 
  • 2 cups marinara sauce store-bought or homemade
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes optional

Equipment

  • Large pot (for boiling pasta) 
  • Colander (for draining shells) 
  • Mixing bowl Spoon or spatula 
  • Baking dish (9×13 inch works well) 
  • Saucepan or skillet 
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook the shells until al dente (slightly firm). Drain and rinse with cool water. Set aside.
  2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper. Stir until smooth and well combined.
  3. Heat olive oil in a pan. Add marinara sauce, oregano, and red pepper flakes. Simmer for 5–7 minutes to enhance flavor.
  4. Preheat the oven to 180°C (350°F). Spread a layer of sauce on the bottom of a baking dish. Stuff each shell with the cheese mixture. Place shells in the dish and pour remaining sauce over them. Sprinkle extra mozzarella or Parmesan on top.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and lightly golden.
  6. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Shells that are too soft will tear while stuffing. Always cook them al dente.