Stuffed Shells for Two (Cheesy Ricotta Pasta Shells)

Name: Stuffed Shells for Two
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 10 jumbo pasta shells (8 to fill, plus 2 spare in case any tear); 3/4 cup whole milk ricotta cheese; 3/4 cup shredded mozzarella cheese, divided; 2 tablespoons grated Parmesan cheese; 1 garlic clove, minced; 1 tablespoon chopped fresh parsley, plus more for serving; 1/4 teaspoon dried oregano; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 1/4 cups marinara sauce

Posted on October 28, 2026

Stuffed Shells, fully cooked and ready to serve for two

Dinner for Two

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These stuffed shells are jumbo pasta shells filled with a creamy, garlicky blend of ricotta, mozzarella and Parmesan, nestled in marinara and baked until the cheese is bubbling and golden. The recipe makes eight shells, four each, in a small baking dish, so you get all the comfort of a classic baked pasta without a huge pan of leftovers. A snug dish and a foil cover keep the sauce from drying out, and the last few minutes uncovered melt the cheese on top. I designed this version for nights when you want something cozy and cheesy for two without turning dinner into a project.

Why you’ll like these stuffed shells

Made for two: eight shells, four each, in an 8-inch square dish.
No egg needed: the filling holds together with cheese alone, so there is no half egg to deal with.
Simple ingredients: jumbo shells, ricotta, mozzarella, Parmesan, garlic and a jar of marinara.
Hands-off baking: once the shells are filled, the oven does the rest.
Easy to customize: add spinach, change the sauce or adjust the herbs.

What makes these stuffed shells work

A small, snug dish. Most stuffed shell recipes use a 13×9 dish for 20 shells. Eight shells in a pan that size leave the sauce spread thin, where it dries out and can scorch at the edges. An 8-inch square dish holds eight shells in one cozy layer, so the sauce stays deep and saucy around every shell.

Two spare shells. Jumbo shells sometimes split while they boil. Cooking two extra means you will always have eight good ones to fill, and the extras make a nice cook’s snack.

Covered first, uncovered last. Foil traps steam so the pasta finishes softening and the filling heats through without the sauce reducing too much. Removing it for the last 5 minutes melts the mozzarella on top and gives it a little color.

Rinsing the cooked shells. A quick rinse with cool water stops the cooking and keeps the shells from sticking together, so they are easy to fill without tearing.

Ingredients for stuffed shells

The exact amounts are in the recipe card below. A few notes on choosing them:

Jumbo pasta shells: look for shells labeled jumbo, sometimes called conchiglioni. Regular medium shells are too small to fill.
Ricotta: whole milk ricotta makes the creamiest filling. If yours looks watery, let it drain in a fine sieve for a few minutes first.
Mozzarella: shredded low-moisture mozzarella melts smoothly. Part goes into the filling and the rest on top.
Parmesan: adds a salty, nutty depth that keeps the filling from tasting flat.
Garlic, parsley and oregano: one minced clove of garlic, a little fresh parsley and a pinch of dried oregano season the filling.
Marinara sauce: use your favorite jarred marinara or homemade sauce. A thicker sauce holds up best in the oven.

Ingredients for Stuffed Shells: jumbo pasta shells, ricotta, mozzarella, Parmesan, garlic, parsley, dried oregano, kosher salt, black pepper and marinara sauce

How to make stuffed shells

Heat the oven to 375°F and cook the shells, then rinse with cool water.
Mix the ricotta, part of the mozzarella, Parmesan, garlic, herbs, salt and pepper.
Spread most of the marinara in an 8-inch square dish.
Fill 8 shells, set them in the dish, top with the rest of the sauce and mozzarella.
Bake covered for 20 to 25 minutes, then uncovered for 5 minutes.
Rest for 5 minutes and serve with parsley.

How to tell each step is ready

Boiling the shells: stir gently a few times as they cook so they do not stick together or to the bottom of the pot. They should be tender but still hold their shape. Rinse and lay them open side down on a plate so they drain.

Mixing the filling: stir the ricotta and cheeses together until evenly combined but still thick. A firm, spoonable filling stays inside the shells as they bake, while a loose, wet one runs into the sauce. If your mixture seems runny, a little more Parmesan helps tighten it.

Saucing the dish: spread the marinara all the way to the corners so every shell sits on sauce. This keeps the bottoms of the shells soft and stops them from sticking to the dish.

Filling: hold a shell open in one hand and spoon in the filling until it is full but not overflowing. Overstuffed shells can split as they bake. A zip-top bag with one corner snipped off works like a piping bag and makes this quick.

Baking: after 20 to 25 minutes covered, the sauce should be bubbling around the edges of the dish. Once uncovered, give it 5 minutes, until the cheese on top is completely melted and starting to turn golden in spots.

Resting: 5 minutes out of the oven lets the filling set slightly, so each shell holds together when you lift it out.

Tips for the best stuffed shells

Salt the pasta water well. The shells are the base of the dish, and seasoned water gives them flavor all the way through.
Taste the filling before stuffing. Ricotta and cheeses vary in saltiness, so taste and adjust the salt and pepper.
Set the shells open side up. They hold the filling better and the cheese on top melts right into them.
Keep the foil tight. A well-sealed cover keeps the steam in so the pasta stays tender.
Make it ahead. Assemble the dish earlier in the day, cover and refrigerate it, then bake when you are ready, adding a few extra minutes for the cold dish.

Swaps and variations

Spinach stuffed shells: stir a small handful of thawed, well-squeezed frozen chopped spinach into the filling. Squeeze out as much water as you can so the filling stays creamy.
Different sauce: a creamy tomato sauce or a mix of marinara and Alfredo sauce both work.
Herbs: fresh basil can replace the parsley, or add a pinch of red pepper flakes for heat.
Cheese: provolone or a shredded Italian blend can stand in for part of the mozzarella.

What to serve with stuffed shells

Stuffed shells are rich and cheesy, so a fresh, crisp side balances them well. A simple green salad with a lemony vinaigrette, roasted broccoli or green beans, or a plate of sliced tomatoes with olive oil all work. Warm garlic bread is a classic if you want something to swipe through the extra sauce. Light a candle and it is an easy Italian-style dinner for two at home.

Stuffed Shells plated as two servings, close-up

Storing and reheating leftovers

Refrigerate leftover shells in a covered container within two hours of baking and eat them within 3 days.

Reheat them covered in a 375°F oven or in the microwave until hot in the center and they reach 165°F. A spoonful of extra marinara over the top keeps them from drying out as they warm.

Cheesy, saucy and just the right size, these stuffed shells make an ordinary weeknight feel like a little celebration for two. Grab a small baking dish and make them tonight.

Frequently asked questions

How do I keep jumbo shells from tearing?

Stir them gently while they boil, rinse them with cool water as soon as they are drained, and do not overfill them. Cooking two extra shells gives you backups if any split.

Do I need an egg in the ricotta filling?

No. Many stuffed shell recipes add an egg, but the ricotta, mozzarella and Parmesan hold together on their own, especially in a small batch like this one.

What size dish do I need for two?

An 8-inch square baking dish holds eight shells in a single layer. Any small dish of similar size works as long as the shells fit snugly so the sauce stays deep.