Stuffed Shells

Ingredients

• 21 (about 170 g)jumbo pasta shells
• 680 g (24 oz)marinara sauce
• 225 g (2 cups)mozzarella cheese
• 1tomato, diced and divided
• 225 g (8 oz)cream cheese
• 120 ml (½ cup)double cream
• 45 ml (3 tbsp)mayonnaise
• 15 ml (1 tbsp)olive oil
• 1 tspgarlic powder
• 10 g (2 tbsp)grated Parmesan
• 115 g (1 cup)white Cheddar, grated
• ¼ tspdried thyme
• 1 tspdried parsley
• 4 clovesgarlic, crushed
• about 300 g (2 cups)cooked shrimp, tails removed

Instructions

1. 1

   Cook the shells

   Cook the pasta shells according to the packet instructions, stirring occasionally so they do not stick. Drain and rinse with cold water, then toss with 15 ml (1 tbsp) olive oil. Set aside.

2. 2

   Make the filling

   Over a low heat, melt the cream cheese with the double cream, mayonnaise and olive oil in a non-stick frying pan, stirring until smooth.

3. 3

   Mix the filling

   Whisk in all the remaining ingredients except the tomatoes. Gently fold in half of the diced tomato, then transfer the mixture to a bowl to cool.

4. 4

   Fill the shells

   Spread half the marinara sauce over the base of a 33 × 23 cm (13 × 9 in) baking dish. Spoon a heaped tablespoon of filling into each shell and arrange them in one layer over the sauce.

5. 5

   Add the toppings

   Spoon the remaining marinara sauce down the centre of each row of shells. Scatter the mozzarella over the top.

6. 6

   Bake and serve

   Cover with foil and bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until bubbling. Remove the foil and grill for 1–2 minutes. Garnish with the remaining diced tomato and dried parsley, then leave the casserole to cool for 10 minutes before serving.

What are stuffed shells?

Stuffed shells are large pasta shapes filled with a savoury mixture and baked in sauce. This American-style casserole uses Italian-inspired ingredients—marinara, herbs and pasta—with a rich shrimp and cheese filling.

Cream cheese and double cream give the filling its smooth texture, while shrimp brings a sweet, savoury contrast. Baking the shells in sauce helps keep the pasta moist and brings the separate layers together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 16g protein, 17g carbs, 22g fat.

The pasta shells and marinara provide most of the carbohydrates, while cream cheese, cream, mayonnaise, olive oil and cheese contribute much of the fat. Shrimp and the cheeses provide protein. Serve a portion with salad or vegetables for a more balanced plate.

The filling ingredients

Cream cheese: melt it gently with the cream, mayonnaise and olive oil over a low heat. A gentle temperature helps the mixture become smooth without scorching.

Shrimp and cheese: the cooked shrimp, mozzarella, white Cheddar and Parmesan make the filling substantial and savoury. Fold the shrimp mixture together gently so the pieces stay intact.

Cook the pasta carefully

Shells: cook them according to the packet, then drain and rinse with cold water. The recipe does not specify an al dente texture, so use the packet timing and handle the shells carefully to avoid tearing them.

Keeping them separate: tossing the drained shells with olive oil helps prevent them sticking together while you make the filling. Let them drain well so excess water does not dilute the sauce.

Filling and arranging the shells

Filling: a heaped tablespoon is the guide for each shell. If a shell splits, it can still be nestled in the dish; keep the filling inside as best you can.

Sauce: spread half the marinara across the base before arranging the shells, then spoon the rest along their rows. This gives the pasta sauce beneath it and keeps the top ready for the mozzarella.

How to tell when it is ready

Baking: keep the dish covered with foil for 30–35 minutes at 180°C (350°F). The casserole is ready for the next step when the sauce is bubbling.

Grilling: uncover the dish and grill for just 1–2 minutes to finish the top. Keep an eye on it, as the cheese can colour quickly under a grill.

Serving and timing

Resting: leave the casserole to cool for 10 minutes after baking. This gives the filling a little time to settle, making the shells easier to serve.

To serve: the recipe is designed for a group of 12. A simple green salad or steamed vegetables make a fresh contrast to the creamy filling and tomato sauce.

Recipe notes & tips

• Rinse the cooked shells in cold water to cool them and make them easier to handle.
• Use a non-stick frying pan and keep the heat low while melting the cream cheese mixture.
• Let the filling cool before spooning it into the pasta shells.
• Arrange the shells in a single layer so they heat evenly.
• Watch the dish closely during the 1–2 minute grilling step.
• Rest the casserole for 10 minutes before serving.

Variations

• Add spinach: fold a small amount of well-drained cooked spinach into the filling.
• Use another herb: swap the thyme for dried oregano for a different Italian-style flavour.
• Make it spicier: add chilli flakes to the filling to taste.
• Change the cheese: use another grated melting cheese in place of the white Cheddar.
• Add vegetables: serve with roasted courgette or peppers alongside the casserole.

Common mistakes to avoid

• Overcooking the shells: follow the packet instructions and stir occasionally so they do not stick.
• Using high heat for the filling: melt the cream cheese mixture over low heat to help it stay smooth.
• Skipping the cold rinse: rinse the drained shells to cool them and make them easier to fill.
• Filling torn shells too heavily: use a lighter spoonful so the filling stays in place.
• Grilling too long: check after a minute, as the cheese can brown quickly.
• Serving straight from the oven: allow the casserole to stand for 10 minutes before portioning.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven, covered with foil, until hot throughout, or microwave them in a suitable dish.

Frequently asked questions