Name: Garlic Butter Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 12 pieces jumbo pasta shells; 1 cup ricotta cheese (For filling); 1 cup shredded mozzarella cheese (Divided (½ cup for filling, ½ cup for topping)); ½ cup grated Parmesan cheese; 2 cups marinara sauce (Use a good quality jarred sauce or homemade); 4 tablespoons garlic butter, softened (Substitute: 3–4 cloves minced garlic + 2 tbsp butter if needed); 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish

I’ve made garlic butter stuffed shells for busy weeknights and for weekend guests — the combination of silky ricotta, buttery garlic, and melty mozzarella tucked into jumbo pasta shells always disappears fast. This version is simple, comfort-forward, and works whether you need a quick family dinner or a make-ahead dish for company. If you like rich, garlicky pasta bakes, you might also enjoy a creamy twist in my take on creamy garlic butter steak rigatoni — similar flavors, different format.

Why you’ll love this dish

Garlic Butter Stuffed Shells hit the sweet spot between effortless and impressive. They feel special enough for guests but are very forgiving to prepare, making them perfect for a busy weeknight, a potluck, or a cozy weekend supper. Benefits at a glance:

Kid-approved cheesy filling that sneaks in ricotta and Parmesan.
Minimal hands-on time: the shells cook while you mix the filling.
Make-ahead friendly — assemble, cover, and refrigerate until baking.

"Comfort food that looks like dinner party fare — the garlic butter lifts the whole dish."

This recipe is also budget-friendly (pantry pasta plus a few cheeses) and adaptable for dietary tweaks.

Step-by-step overview

Before you dive in: cook the shells until just al dente, mix a rich ricotta-and-butter filling, spoon it into each shell, nestle the shells over a thin layer of marinara, top with the remaining sauce and mozzarella, then bake covered and finish uncovered so the cheese bubbles and edges caramelize. Total oven time is about 35 minutes with a short resting window so the filling sets.

What you’ll need

12 jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided (½ cup for filling, ½ cup for topping)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (use a good quality jarred sauce or homemade)
4 tablespoons garlic butter, softened (substitute: 3–4 cloves minced garlic + 2 tbsp butter if needed)
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Notes and substitutions:

For a lighter version, swap part-skim ricotta and reduce mozzarella.
To make this vegetarian-friendly but heartier, stir in chopped sautéed mushrooms or wilted spinach. If you want to add sausage on the side, try pairing with a recipe like garlic butter sausage bites for a full spread.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente. Drain and spread shells on a sheet towel so they don’t stick.
In a medium bowl, stir together ricotta, 1/2 cup shredded mozzarella, Parmesan, softened garlic butter, Italian seasoning, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
Using a teaspoon or small cookie scoop, gently stuff each shell with the cheese mixture — a heaping teaspoon to a tablespoon per shell is enough. Avoid overpacking so the shells keep their shape.
Pour 1 cup marinara into the bottom of a 9×13-inch (or similar) baking dish and spread it into an even layer.
Arrange the stuffed shells seam-side up in the dish, fitting them snugly in a single layer.
Spoon the remaining 1 cup marinara over the shells and sprinkle the remaining 1/2 cup mozzarella evenly on top.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and edges are lightly golden.
Let the dish rest for 5 minutes, garnish with chopped fresh parsley, and serve.

Quick tip: spoon any hot sauce from the pan over the shells right before serving for extra saucy bites.

Best ways to enjoy it

Serve warm straight from the baking dish with a crisp side to cut the richness. Good pairings:

A simple arugula salad with lemon vinaigrette to add brightness.
Garlic bread or a crusty baguette to mop up sauce.
Roasted vegetables or a green vegetable like broccolini — or pair this with a citrusy main such as lemon garlic butter chicken thighs for a surf-and-turf style spread.

For plating, spoon a little extra warmed marinara on each plate, place 2–3 shells on top, then sprinkle parsley and a few red pepper flakes for color.

Storage and reheating tips

Refrigerating: Cool to room temperature, cover tightly, and store for up to 3 days.
Reheating (oven): Cover with foil and reheat at 350°F (175°C) for 12–15 minutes, until heated through.
Reheating (microwave): Place 1–2 shells on a microwave-safe plate, cover loosely, and heat for 60–90 seconds, checking for even warmth.
Freezing: Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap then foil, and freeze up to 2 months. Bake from frozen: add 10–15 minutes to the covered baking time and then finish uncovered until bubbly.
Food safety note: always reheat until the center reaches 165°F (74°C).

Pro chef tips

Don’t overcook shells — they’ll keep firm while baking. Aim for al dente so they hold filling without splitting.
Use softened garlic butter (not melted) in the filling so it emulsifies with the cheeses instead of separating.
Press a thin layer of marinara into the baking dish first so the shells don’t stick and so each bite has sauce underneath.
For even browning, rotate the pan halfway through the final uncovered bake.
If you prefer a creamier filling, stir in a tablespoon of heavy cream or mascarpone for silkier texture.

Creative twists

Spinach & artichoke: Fold in 1 cup chopped, squeezed-dry sautéed spinach and 1/2 cup chopped artichoke hearts.
Meat lover: Mix in 3/4 cup cooked crumbled Italian sausage or ground beef to the filling. For a complementary side, try the hearty flavors of high-protein slow-cooker garlic butter beef bites.
Herb-forward: Add 2 tbsp chopped fresh basil and a pinch of nutmeg to the filling for a fresher profile.
Dairy-free: Use a plant-based ricotta and vegan mozzarella; increase seasoning and add nutritional yeast for savory depth.

Your questions answered

Q: Can I make these ahead of time?
A: Yes. Assemble the shells, cover tightly, and refrigerate for up to 24 hours before baking. If frozen, bake from frozen and add extra time as noted above.

Q: What if I can’t find jumbo shells?
A: Paccheri or large conchiglioni can work. Alternatively, use manicotti tubes and adjust cooking time if needed.

Q: How do I prevent watery filling?
A: Choose full-fat ricotta and drain excess liquid by spooning it into a sieve for a few minutes. Avoid adding extra wet ingredients unless squeezed dry (like spinach).

Q: Is this dish freezer-friendly after baking?
A: Yes — bake fully, cool, then freeze in an airtight container for up to 2 months. Reheat covered at 350°F (175°C) until warmed through.

Conclusion

These Garlic Butter Stuffed Shells deliver comforting flavor with minimal fuss — perfect for weeknights, make-ahead meals, or feeding a crowd. For more stuffed-shell inspiration with different sauces and fillings, check this seafood variation at Seafood Stuffed Shells with Garlic Cream Sauce and a veggie-forward option at Creamy Garlic + Broccoli Stuffed Shells – Ends + Stems with Chef. Enjoy — and don’t forget extra parsley and a drizzle of garlic butter on top if you want to take it over the top.