Comforting, cheesy, and full of flavor—Ina Garten’s Stuffed Shells are the perfect answer to a cozy homemade meal. This recipe combines tender pasta shells filled with a creamy ricotta mixture, layered over rich tomato sauce, and baked to bubbly perfection. It’s ideal for family dinners, potlucks, or when you simply crave classic Italian comfort food made with love and simplicity.

What are Ina Garten’s Stuffed Shells?

Ina Garten’s stuffed shells are large pasta shells filled with a creamy ricotta cheese mixture, often enriched with mozzarella, parmesan, and fresh herbs. The shells are arranged over a flavorful marinara sauce, topped with more cheese, and baked until hot and golden. The result is a baked pasta dish that’s hearty, rich, and incredibly satisfying—perfect for make-ahead meals or feeding a crowd.

Other Ina Garten Recipes

Reasons to Try Ina Garten Stuffed Shells

Perfect make-ahead dinner – Prepare in advance and bake when ready to serve.
Family-friendly – Loved by kids and adults alike.
Freezer-friendly – Great for meal prep and busy nights.
Balanced texture – Creamy filling, tender pasta, and bubbly cheese topping.
Simple yet elegant – Looks impressive but uses pantry staples.
Vegetarian option – A satisfying meatless main dish.
Customizable filling – Add spinach, herbs, or meat to suit your taste.

Ingredients Needed to Make Ina Garten Stuffed Shells

20–24 jumbo pasta shells
2 cups ricotta cheese
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
2 tablespoons chopped fresh parsley or basil
Salt and black pepper to taste
1 jar (24 oz) good-quality marinara sauce
Olive oil for drizzling
Extra parmesan and mozzarella for topping

Instructions to Prepare Ina Garten Stuffed Shells

Boil the pasta shells

Cook jumbo shells in salted boiling water until al dente. Drain and rinse under cold water to prevent sticking.

Make the cheese filling

In a mixing bowl, combine ricotta, mozzarella, parmesan, beaten egg, chopped herbs, salt, and pepper. Mix until smooth.

Prepare the baking dish

Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.

Fill the shells

Using a spoon, stuff each pasta shell with the cheese mixture and place them seam side up in the baking dish.

Top with sauce and cheese

Spoon the remaining marinara sauce over the stuffed shells. Sprinkle extra mozzarella and parmesan on top.

Bake until bubbly

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for another 10 minutes until cheese is melted and golden.

Rest and serve

Let the dish rest for 5–10 minutes before serving for the best flavor and texture.

What Goes Well With Ina Garten Stuffed Shells

Serve with a crisp green salad – A simple vinaigrette helps balance the richness of the cheese.
Pair with garlic bread or breadsticks – Perfect for scooping up extra sauce.
Add sautéed spinach or kale – A warm side of greens complements the hearty pasta.
Include roasted vegetables – Zucchini, carrots, or bell peppers pair beautifully.
Top with chili flakes or fresh herbs – Adds color and a touch of spice or freshness.

Key Tips for Making Ina Garten Stuffed Shells

Avoid overcooking pasta – Slightly undercook the shells so they don’t fall apart when baked.
Use quality ricotta – Fresh, whole-milk ricotta makes the filling creamier and more flavorful.
Drain pasta well – Water can dilute the sauce and make the dish watery.
Stuff shells gently – Use a teaspoon or piping bag for easy filling.
Layer sauce on the bottom – Prevents sticking and adds moisture while baking.
Don’t skimp on cheese topping – It gives the dish that irresistible golden finish.
Let it sit before serving – Allows everything to settle and makes for easier serving.

Creative Variations of Ina Garten Stuffed Shells

Spinach and ricotta version – Add thawed, squeezed spinach to the cheese mixture.
Meat-stuffed shells – Mix ground beef or sausage into the ricotta filling.
Three-cheese blend – Combine ricotta with mascarpone and fontina for a richer texture.
Add herbs like thyme or oregano – Adds more complexity to the filling.
Swap marinara for béchamel sauce – A creamy white sauce gives a totally different feel.
Top with crushed red pepper – For a subtle heat boost.
Bake in individual ramekins – Great for serving at dinner parties.

Storage Guidelines for Ina Garten Stuffed Shells

Refrigerate leftovers in an airtight container – Stays fresh for up to 3 days.
Store directly in the baking dish – Cover tightly with foil or wrap.
Freeze before or after baking – Wrap well with foil and freeze for up to 2 months.
Label with date before freezing – Helps track freshness.
Reheat from frozen – Add extra time in the oven if baking straight from the freezer.

Reheating Tips for Ina Garten Stuffed Shells

Oven method is best – Cover with foil and bake at 350°F until heated through.
Microwave individual portions – Use medium heat and cover to retain moisture.
Add extra marinara before reheating – Keeps the shells from drying out.
Avoid overheating – Warm gently to prevent rubbery cheese.
Let frozen shells thaw overnight – Ensures even reheating without overcooking edges.

Nutrition Value (per serving)

Calories: 375 kcal
Protein: 19g
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Sodium: 590mg
Cholesterol: 55mg

FAQs

Can I make Ina Garten stuffed shells ahead of time?

Yes, you can fully assemble the stuffed shells a day in advance. Cover the dish tightly with foil and refrigerate it. When you’re ready to bake, let it sit at room temperature for 20–30 minutes before placing it in the oven.

Do I need to cook the pasta shells before stuffing them?

Yes, the pasta shells should be boiled until just al dente. Slightly undercooking helps them hold their shape during stuffing and baking without becoming too soft.

Can I freeze Ina Garten stuffed shells?

Absolutely. You can freeze the stuffed shells either before or after baking. Wrap the dish tightly in foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven until warmed through.

What cheeses work best for stuffed shells?

A combination of ricotta, mozzarella, and parmesan works best. Ricotta gives the filling creaminess, mozzarella adds stretch and melt, while parmesan offers a salty, nutty flavor boost.

Wrapping Up

Ina Garten’s Stuffed Shells recipe is a must-try for anyone who loves comforting, cheesy pasta dishes. With simple ingredients and easy prep, this dish delivers restaurant-quality flavor at home. It’s great for meal prep, holiday gatherings, or when you just need a satisfying baked pasta fix. From its creamy filling to its bubbly top, every bite is a warm hug on a plate.