This is the easy stuffed shells recipe you’ll use again and again.

Its supreme comfort food and its easy enough to put together for a satisfying weeknight meal.

Classic Cheese-Stuffed Shells

Its a weeknight and the hordes arehangry.

Stuffed Shells in a Bowl with Utensils and, in the Background, More in a Casserole Dish

Simply Recipes / Sally Vargas

But these shells are so much more rewarding!

Seriously, who can resist a beautiful dish of golden, cheese-topped pasta in red sauce?

Meanwhile, make the filling.

Stuffed Shells in a Casserole Dish with Some on a Serving Spoon

Simply Recipes / Sally Vargas

Then assemble and bake.

You get to decide here!

A quick tomato sauce is easy to make but note that not all canned tomatoes are created equal.

Stuffed Shells in a Bowl

Simply Recipes / Sally Vargas

Use a cookie scoop to fill the shells to make the job easier.

Add a few minutes of baking time if you are taking them straight from the fridge to the oven.

To freeze, wrap the baking dish in foil and freeze for up to 3 months.

Stuffed Shells in a Bowl with Utensils

Simply Recipes / Sally Vargas

Pasta Me like!

Don’t want to be stuck with a partially used box of pasta shells in your cupboard?

Try crumbling them into bits to boil and add to minestrone, or make a batch of Lasagna Soup.

Olive Oil and Garlic in a Skillet for Stuffed Shells Recipe

Simply Recipes / Sally Vargas

Set the pan over medium heat, and heat until the garlic sizzles.

Do not let the garlic brown too much or the sauce will taste burned.

Add the tomatoes and salt to the pan.

Canned Tomatoes Added to Skillet for Stuffed Shells Casserole

Simply Recipes / Sally Vargas

Bring to a gentle boil over medium heat and adjust the heat to a simmer.

Continue to cook uncovered for 10-15 minutes, or until the sauce has thickened to your liking.

It may take a few minutes longer if the tomatoes from the can are watery.

Tomato Sauce for Stuffed Shells in a Skillet

Simply Recipes / Sally Vargas

Taste and add more salt if needed.

If the sauce seems acidic, add a pinch of sugar.

Preheat the oven 375F and bring a large pot of salted water to a boil for the pasta.

Jumbo Shells Stuffed with Ricotta Filling Placed on a Casserole Dish

Simply Recipes / Sally Vargas

Have on hand a 9 x 13-inch or equivalent baking dish.

Add the shells to the boiling water and cook for 2 minutes fewer than the package directions.

Reserve 1/2 cup pasta cooking water and drain the shells in a colander.

Stuffed Shells in a Casserole Dish (Uncooked)

Simply Recipes / Sally Vargas

Rinse under cool running water.

If the tomato sauce is thick, stir 1/4 to 1/2 cup of pasta cooking water into the sauce.

It should not be runny but should spread easily when spooned into the baking dish.

Stuffed Shells in a Casserole Dish (Cooked)

Simply Recipes / Sally Vargas

It will reduce and thicken somewhat in the oven.

Spread about 3/4 cup sauce on the bottom of the baking dish.

Fill each shell with about 1-2 tablespoons of the ricotta mixture.

Stuffed Shells in a Bowl with Utensils and, in the Background, More in a Casserole Dish

Simply Recipes / Sally Vargas

Set them in the baking dish as you fill them, until all the filling is used.

Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan.

Cover the baking dish loosely with foil and bake for 25-30 minutes.

Let rest for 5 minutes, sprinkle with basil or parsley, and serve.

Let casserole cool to room temperature.

Cover with foil and refrigerate for up to 3 days.

Reheat in a 350oF oven for 15 to 20 minutes, or until hot all the way through.

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