Muffi's Stuffed Pasta Shells

28 reviews, 4.8 star(s). 93% would make again

Ready in 1 hour ; part of Make Ahead Dinners collection

This is a family favourite that I tweaked to personalize. I like to use fresh basil for a sharper flavour. Everyone always comes back for seconds and sometimes thirds! Comfort food that is healthy and meatless.


1 box Jumbo Pasta Shells
2 tbsp Butter or Margarine
1 medium Onion; diced
1 small Red Pepper; diced
1 small Green Pepper; diced
4 Mushrooms; diced , (up to 6)
3 cloves Garlic; minced
1 1.5-lb tub Ricotta Cheese
1 Egg; beaten
0.75 cup Parmesan; Freshly Grated
3 tbsp Fresh Basil Leaves; finely chopped
4 tbsp Fresh Parsley; chopped
0.5 tsp. Dried Oregano
0.25 tsp. Salt
0.25 tsp. White Pepper
1 tsp. Breadcrumbs
3 cups Tomato sauce

Original recipe makes 6 Servings



Preheat oven to 375 degrees F.

Cook shells according to package directions until Al Dente ( approximately 10 minutes). Immerse shells in cold water to cool and place on paper towel to dry.

Meanwhile, heat the butter in a large pan over medium heat and saute onion, garlic, peppers and mushroom until tender. Place in a bowl and allow to cool to room temperature. When cooled, add ricotta, beaten egg, 1/2 cup of the parmesan, basil, half of the parsley, oregano, breadcrumbs, salt and pepper. Mix well. Mixture should be firm but still moist.

Cover the bottom of a large glass baking dish with enough tomato sauce to cover. Gently stuff the shells with the cheese mixture and place in dish on tomato sauce. Spoon the rest of the tomato sauce over the shells and sprinkle with the rest of the parmesan cheese and parsley. Bake covered for 20 to 30 minutes and cook uncovered for 5 to 10. Let stand 10 minutes and serve with additional parmesan and garnish with sprigs of parsley and basil if desired.

Verified by stevemur
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What a fun way to spend a Sunday Morning. Sunday Dinner:)


Muffi's Famous Stuffed Shells


Muffi's Famous Stuffed Pasta Shells

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Calories Per Serving: 649 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Pizza Stuffed Pasta Shells

A variation on this recipe

"This recipe combines all the flavors that you love from both in one delicious meal! Nearly everything about this recipe is flexible and optional. You can use pretty much whatever ingredients you like on your pizza mixed into these large shells!" — Firebyrd Firebyrd

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Added zucchini as an extra veggie and tasted great!! Will defiantly make again!
Valerie411 1y ago

psretlaw 1y ago

Quick and easy weeknight dinner
abaney 2y ago

This was delicious!!! It is well worth the time that it takes to make. Great flavor; we devoured it!!
Kristi130 2y ago

A good recipe and worth the effort. The make ahead part is icing on the cake. I topped it with shredded mozzarella. I used my own fresh herbs and my artisan ricotta, Parmesan and mozzarella and they really shone. I also doubled the batch and put one in the freezer for another time. I would suggest that the tomato sauce part should be doubled if you like a saucy pasta. The filling adds up to about 1 tablespoon per shell. Definitely use a 13 x 9 inch pan.
valeriehanson 2y ago

This was an excellent stuffed shell recipe that I will be making again. loved it
armc 2y ago

Time consuming but so so good!
lernik88 2y ago

my husband was fussing because it doesnt czll for meat but guess what he had seconds and took it the next day for lunch deffinetly will make this again thanks
German_eagle 2y ago

This dish was delicious. We had ours without ricotta and with meatballs. My husband and 4 year old loved it.
mamabake 2y ago

I've never made stuff pasta shells before but it was fun and easy. I think next time I will use a meat tomato sauce or add a spicy meat to the stuffing. Kids and husband loved it. Need I say more:)
teresaeason 2y ago

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