01/21/2026
6 Delicious Stuffed Shells Variations
1ļøā£ Alfredo Chicken Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
2 cups cooked chicken, shredded
15 oz jar alfredo sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tsp garlic powder
1 tbsp fresh parsley, chopped
Instructions:
Preheat oven to 375Ā°F and grease a 9x13 inch baking dish.
Cook the pasta shells according to package directions for al dente; drain and set aside.
In a medium bowl, mix the shredded chicken, 1 cup of mozzarella cheese, garlic powder, and 1/2 cup of the alfredo sauce.
Spread a thin layer of alfredo sauce on the bottom of the baking dish.
Stuff each shell generously with the chicken mixture and place into the baking dish.
Top with the remaining alfredo sauce, remaining 1 cup of mozzarella, and parmesan cheese.
Bake for 20-25 minutes until the cheese is bubbly and slightly browned.
2ļøā£ Mexican Style Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
1 lb ground beef
1 packet taco seasoning (1 oz)
4 oz cream cheese, softened
1 1/2 cups salsa
2 cups shredded Mexican blend cheese
1/2 cup water
Instructions:
Preheat oven to 350Ā°F and grease a 9x13 inch baking dish.
Cook pasta shells according to package instructions; drain.
In a skillet, brown the ground beef; drain excess fat. Add taco seasoning and water, simmering for 5 minutes.
Remove beef from heat and stir in the cream cheese until melted and combined.
Spread 1/2 cup of salsa on the bottom of the baking dish.
Fill cooked shells with the beef mixture and arrange in the dish.
Top with the remaining salsa and the Mexican blend cheese.
Bake for 20 minutes until heated through and cheese is melted.
3ļøā£ Classic Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
15 oz container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg, beaten
24 oz jar marinara sauce
1 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper
Instructions:
Preheat oven to 375Ā°F.
Boil pasta shells in salted water until al dente; drain and rinse with cool water to stop sticking.
In a large bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, parsley, salt, and pepper.
Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Stuff each shell with the cheese mixture and place in the baking dish.
Cover the shells with the remaining marinara sauce and top with the remaining 1 cup of mozzarella.
Cover with foil and bake for 20 minutes; remove foil and bake for another 10-15 minutes until bubbly.
4ļøā£ Creamy Chicken Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
2 cups cooked chicken, shredded
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 packet dry ranch seasoning mix (1 oz)
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits (optional)
Instructions:
Preheat oven to 350Ā°F.
Cook pasta shells according to package directions; drain.
In a bowl, whisk together the soup, sour cream, milk, and ranch seasoning until smooth.
Toss the shredded chicken with 1/2 cup of the sauce mixture.
Pour a thin layer of the sauce into the bottom of a 9x13 inch baking dish.
Stuff shells with the chicken mixture and arrange in the dish.
Pour the remaining sauce over the shells and top with shredded cheddar cheese and bacon bits.
Bake for 25-30 minutes until hot and bubbly.
5ļøā£ Broccoli Chicken Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
2 cups cooked chicken, chopped
2 cups fresh broccoli florets, steamed and chopped
15 oz jar alfredo sauce or cheddar cheese sauce
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp onion powder
1/2 tsp black pepper
Instructions:
Preheat oven to 375Ā°F.
Boil shells according to package directions; drain.
In a large bowl, combine the chopped chicken, steamed broccoli, onion powder, pepper, and 1/2 cup of the sauce.
Spread a small amount of sauce on the bottom of a 9x13 inch baking dish.
Fill each shell with the broccoli-chicken mixture and place in the dish.
Pour the remaining sauce evenly over the shells.
Sprinkle the shredded cheddar cheese over the top.
Bake for 20-25 minutes until the cheese is melted and sauce is bubbling.
6ļøā£ Spinach and Ricotta Stuffed Shells
Ingredients:
12 oz box jumbo pasta shells
10 oz package frozen chopped spinach, thawed and squeezed dry
15 oz container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
24 oz jar marinara sauce
1 tsp garlic powder
1/2 tsp salt
Instructions:
Preheat oven to 375Ā°F.
Cook shells in boiling water until al dente; drain.
Ensure all excess water is squeezed out of the thawed spinach.
In a mixing bowl, combine the spinach, ricotta, egg, 1 cup mozzarella, parmesan, garlic powder, and salt.
Pour about 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish.
Stuff the shells with the spinach-ricotta mixture and arrange them in the dish.
Top with the remaining marinara sauce and remaining 1 cup of mozzarella.
Cover with foil and bake for 20 minutes; remove foil and bake 10 more minutes until cheese is lightly browned.
