There’s nothing quite like the comfort of a warm, cheesy pasta dish to bring everyone to the table. Classic Stuffed Shells are a timeless favorite, featuring jumbo pasta shells generously filled with creamy ricotta, mozzarella, and parmesan, then nestled in a rich marinara sauce. But what makes this dish even better? It’s completely freezer-friendly!

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Whether you’re meal prepping for busy weeknights, stocking up for a special occasion, or just want to have a hearty, homemade dinner ready at a moment’s notice, these stuffed shells are the ultimate make-ahead meal.

They freeze beautifully and bake up bubbly and delicious straight from the freezer! You could make a double batch, have one dish for dinner and freeze the other for later. Make a quick batch of homemade marinara sauce or take a short cut with jarred sauce.

Perfect for family dinners or sharing with friends, this recipe is as convenient as it is comforting. Let’s dive into how you can make, freeze, and savor this classic dish anytime!

You have to try easy family friendly Lasagna!

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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9×13 Baking Dish (freezer friendly- if freezing)
12 ounce box jumbo stuffed shells
4 cups marinara sauce– homemade or jarred sauce
15 ounces ricotta cheese– can substitute cottage cheese, if you prefer
2 cups mozzarella cheese, shredded
1 cup grated parmesean cheese
Seasonings– Italian seasoning, salt, pepper, garlic powder
2 eggs – to hold it all together!

How to make it

Cook the Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain and run the shells under cold water to cool. Toss with a dash of olive oil to prevent sticking.

Prepare the Filling: In a large bowl, mix together:

Ricotta cheese
1 cup of mozzarella cheese
Parmesan cheese
Eggs
Italian seasoning
Salt, pepper, and garlic powder

Prepare the Baking Dish: Pour 2 cups of marinara sauce into the bottom of a 9×13-inch pan. For freezing, use an aluminum or freezer-safe pan.

Need and easy and quick homemade marinara sauce recipe? Find it here!

Assemble the Shells:

Stuff each shell with about 1 tablespoon of the ricotta filling.
Arrange the filled shells in the pan, forming three rows.

Add Sauce and Cheese: Pour the remaining 2 cups of marinara sauce over the shells. Sprinkle the top with the remaining mozzarella cheese.

Cover the Dish: Cover the pan tightly with foil.

Freezing Instructions:

Place the prepared and covered pan into the freezer. Store for up to 3 months.
When ready to bake, thaw the dish in the refrigerator for 24 hours. Then, bake at 350°F for 45 minutes to 1 hour until warmed through.
If baking directly from frozen, increase the baking time to approximately 1 1/2-2 hours, depending on your oven.

If Baking Immediately:

Preheat your oven to 350°F.
Bake the dish for 45 minutes until the sauce is bubbling and the cheese is melted.

Enjoy your delicious, homemade stuffed shells!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips

Cook Shells Al Dente: Boil the pasta shells until slightly undercooked (al dente), as they’ll continue cooking when baked. This prevents them from becoming mushy.
Cool Shells Before Stuffing: Let the shells cool slightly after boiling to make them easier to handle and stuff without tearing.
Use a Piping Bag or Spoon: A piping bag (or even a plastic bag with the tip cut off) makes filling the shells quicker and less messy. A spoon works well too, but it might take a bit longer.
Layer Sauce Generously: Spread a layer of marinara sauce in the baking dish before adding the shells. This prevents sticking and keeps the pasta moist during baking.

Freezing Tips

Freeze Individually Before Storing: Another way to freeze stuffed shells is to freeze them individually. The benefit of this method is splitting the shells into different and smaller meals and being able to freeze in a bag versus a baking dish, if you have limited freezer space.
- To freeze individually: arrange the stuffed shells on a baking sheet without sauce and freeze until solid. Then transfer them to a freezer bag or container to prevent sticking.
Label and Date: Always label and date your freezer containers so you know what’s inside and when it was prepared.
How long can I freeze? Stuffed shells can be frozen for up to 3 months. Be sure to store them in airtight, freezer-safe containers to prevent freezer burn.
Do I need to thaw the shells before baking? It’s optional. If you’re in a hurry, bake straight from the freezer. Please note that baking straight from the freeze will take 1 1/2 hours to possibly 2 hours to fully warm through, depending on your oven.

FAQ’s

Can I use other fillings? Absolutely! While ricotta is traditional, you can use cottage cheese, ricotta-spinach mixtures, or even a ground beef or sausage filling for variety.
Can I use a different type of pasta? Manicotti or cannelloni can work as substitutes, but jumbo shells are the easiest to fill and serve.
How do I store and reheat leftovers? Store in a covered dish or airtight container in the fridge up to 4 days. Cover the dish with foil and bake at 350°F until warmed through, about 20–25 minutes. For smaller portions, reheat in the microwave.

Family Friendly Meals

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