Ina Garten Stuffed Shells

The rich aroma of bubbling cheese and savory tomato sauce will fill your kitchen when you make these incredible Ina Garten Stuffed Shells. This classic Italian-American comfort food gets the Barefoot Contessa treatment with premium ingredients and simple yet sophisticated flavor combinations. Each jumbo pasta shell cradles a creamy ricotta filling, delivering the perfect balance of cheese, herbs, and marinara in every bite. You’ll learn how to create this impressive yet surprisingly simple dish that’s perfect for feeding a crowd or meal prepping for busy weeknights.

Why You’ll Love This Recipe

These Ina Garten Stuffed Shells deliver restaurant-quality flavor with home-cooked warmth. The contrast between the tender pasta shells, creamy ricotta filling, and robust tomato sauce creates a textural symphony that makes each bite more satisfying than the last.

What makes this recipe truly special is its versatility and crowd-pleasing nature. Unlike many stuffed shell recipes that can be dense or one-dimensional, Ina’s version incorporates just the right amount of fresh herbs and high-quality cheese to create a light yet comforting dish. The shells can be assembled ahead of time, making them perfect for entertaining or weekend meal prep.

The beauty of these shells lies in their impressive presentation that belies their simplicity. Even kitchen novices can create a dish that looks straight from an Italian trattoria, while experienced cooks will appreciate the foolproof techniques that yield consistent results every time.

Ingredients

For the Ina Garten Stuffed Shells, you’ll need:

• 24 jumbo pasta shells (about 8 ounces)
• 2 tablespoons olive oil
• 1 large yellow onion, chopped (2 cups)
• 3 garlic cloves, minced (1 tablespoon)
• 1½ pounds ricotta cheese, preferably whole milk (3¾ cups)
• 1½ cups freshly grated Parmesan cheese, divided
• ½ cup chopped fresh basil leaves, plus extra for serving
• 1 large egg, lightly beaten
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cups good quality marinara sauce (store-bought or homemade)
• 1 pound fresh mozzarella, thinly sliced

The key to exceptional stuffed shells is using whole milk ricotta, which provides a creamier texture than part-skim varieties. Fresh basil brightens the filling, while high-quality marinara sauce (Ina recommends Rao’s if not making homemade) forms the flavorful base. Fresh mozzarella, rather than pre-shredded, melts beautifully for that Instagram-worthy cheese pull.

Pro Tips

Select the Right Shells: When shopping for jumbo pasta shells, look for boxes without many broken pieces. Cook a few extra shells than the recipe calls for to account for any that might tear during cooking. The shells should be cooked just until al dente (about 9 minutes) as they’ll continue cooking in the oven.

Perfect the Filling Technique: For efficient filling, transfer your ricotta mixture to a gallon-sized plastic bag, snip off one corner, and pipe the filling into each shell. This provides better control and less mess than using a spoon. Hold each shell gently in your non-dominant hand while filling to prevent tearing.

Layer for Optimal Flavor: The signature Barefoot Contessa technique is proper layering. Start with a thin layer of sauce on the bottom to prevent sticking, arrange filled shells seam-side up (to hold the filling), then carefully pour remaining sauce around (not on top of) the shells. This keeps the filling creamy while ensuring the pasta is surrounded by flavor. The mozzarella goes on last for that beautiful golden-brown finish.

Instructions

Step 1: Prepare the Pasta and Filling

Preheat your oven to 375°F. Bring a large pot of water to boil, add 1 tablespoon of salt and the pasta shells. Cook for about 9 minutes until just shy of al dente – they should be pliable but still firm. Drain and carefully rinse with cold water to stop the cooking process. Set aside on a kitchen towel to drain completely.

While the pasta cooks, heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant but not browned. Remove from heat and let cool slightly.

Step 2: Mix the Filling

In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, chopped basil, beaten egg, salt, and pepper. Add the cooled onion-garlic mixture and stir until thoroughly combined. The mixture should be creamy and well-seasoned. Taste and adjust seasoning if needed (just be careful since it contains raw egg).

Step 3: Assemble the Dish

Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Hold a pasta shell in your palm and spoon about 2 tablespoons of the ricotta mixture into it, then place it seam-side up in the baking dish. Continue with remaining shells, arranging them in a single layer. If you have extra filling, you can distribute it among the already filled shells.

Pour the remaining 3 cups of marinara sauce carefully around the shells, not over them. Arrange the sliced mozzarella on top and sprinkle with the remaining ½ cup of Parmesan cheese.

Step 4: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and lightly browned, and the sauce is bubbling around the edges. If you want more color on top, you can broil for 1-2 minutes, watching carefully to avoid burning.

Let the Ina Garten Stuffed Shells rest for 10 minutes before serving. This resting period allows the flavors to meld and makes serving easier. Garnish with additional fresh basil before bringing to the table.

Variations

Spinach and Artichoke Stuffed Shells: Channel Ina’s love of elevated classics by adding 10 ounces of thawed frozen spinach (squeezed dry) and 1 cup chopped marinated artichoke hearts to the ricotta mixture. This variation adds nutrients and a Mediterranean twist to the classic cheese-filled shells recipe.

Meat Lover’s Version: Brown 1 pound of sweet Italian sausage with the onions and incorporate it into the filling. Alternatively, create a meat sauce by adding 1 pound of browned ground beef to the marinara for a heartier version of these Ina Garten Stuffed Shells that will satisfy carnivores.

Butternut Squash and Sage: For a fall-inspired variation, replace ½ pound of ricotta with 1 cup of roasted butternut squash puree and substitute the basil with 2 tablespoons of fresh sage. Pair with a brown butter sage sauce instead of marinara for an elegant twist that’s perfect for autumn entertaining.

Storage and Serving

Store leftover Ina Garten Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes or place the entire dish (if using an oven-safe container) in a 350°F oven, covered, for 20 minutes until heated through.

For make-ahead convenience, assemble the dish completely but don’t bake it. Cover tightly and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before baking as directed, adding about 15 extra minutes to the covered baking time.

Serve these stuffed shells with a crisp Caesar salad and warm garlic bread for a complete meal. For an elegant dinner party presentation, garnish with additional fresh basil chiffonade, a light drizzle of extra virgin olive oil, and a few shavings of Parmesan cheese just before bringing to the table.

FAQs

Can I make Ina Garten Stuffed Shells ahead of time?
Yes! Assemble the dish completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 2 days. When ready to bake, remove from the refrigerator 30 minutes before baking and follow the regular baking instructions.

What’s the best marinara sauce to use for this recipe?
Ina recommends using either homemade marinara or a high-quality store-bought version like Rao’s. The sauce should have a rich tomato flavor without being overly sweet or acidic.

Can I freeze stuffed shells?
Absolutely. Freeze unbaked assembled shells in a freezer-safe dish, tightly covered, for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 15 minutes to the covered baking time.

What can I substitute for ricotta cheese?
If you’re not a fan of ricotta, you can substitute with cottage cheese (drained and blended until smooth) or a combination of mascarpone and cream cheese for a richer variation.

How do I prevent my shells from tearing while filling them?
Make sure to cook the shells just until al dente, rinse with cold water immediately after cooking, and handle them gently. Using a piping bag (or zip-top bag with corner cut) to fill the shells can minimize handling and reduce tearing.

Conclusion

These Ina Garten Stuffed Shells are comfort food at its finest — elegant enough for company yet simple enough for a family dinner. Each shell delivers a perfect bite of creamy ricotta, aromatic herbs, tangy tomato sauce, and gooey cheese. It’s the kind of dish that brings everyone to the table with anticipation and leaves them completely satisfied. Whether you’re feeding a crowd or looking for impressive make-ahead meals, these stuffed shells deliver Barefoot Contessa quality with your personal touch of love in every bite.

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