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Delicious Garlic Butter Stuffed Shells filled with creamy cheese and herbs

Garlic Butter Stuffed Shells

A comforting and easy dish of jumbo pasta shells filled with a rich ricotta and garlic butter mixture, topped with marinara and mozzarella, perfect for busy weeknights or entertaining guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a medium bowl, stir together ricotta, ½ cup shredded mozzarella, Parmesan, softened garlic butter, Italian seasoning, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
  4. Using a teaspoon or small cookie scoop, gently stuff each shell with the cheese mixture, avoiding overpacking to maintain their shape.
  5. Pour 1 cup marinara into the bottom of a 9x13-inch baking dish and spread it into an even layer.
  6. Arrange the stuffed shells seam-side up in the dish, fitting them snugly in a single layer.
  7. Spoon the remaining 1 cup marinara over the shells and sprinkle the remaining ½ cup mozzarella evenly on top.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and edges are lightly golden.
  3. Let the dish rest for 5 minutes, garnish with chopped fresh parsley, and serve.

Notes

For a lighter version, swap part-skim ricotta and reduce mozzarella. For meat lovers, consider adding cooked sausage to the filling. Make ahead by assembling and refrigerating for up to 24 hours before baking.