Garlic Butter Stuffed Shells
I grew up watching my mom tuck cheesy ricotta into oversized pasta shells and thinking there was nothing more comforting on a chilly night. These garlic butter stuffed shells bring that nostalgia forward with an extra hit of savory garlic butter folded into the filling — an easy, crowd-pleasing bake that looks impressive but comes together quickly. Make it for a cozy weeknight dinner, a potluck where you want feed-a-lot food, or an anytime comfort-meal when you need cheesy, golden satisfaction.
Why you’ll love this dish
This recipe balances creamy ricotta and gooey mozzarella with fragrant garlic butter for a rich but approachable stuffed-pasta bake. It’s forgiving (no perfect piping skills required), scales easily, and reheats well — ideal for families or when you want leftovers that shine. It’s also flexible: swap cheeses or add a veggie to suit dietary needs without losing the core comfort.
“Comfort food that looks like effort but tastes like love — cheesy, garlicky, and reliably crowd-pleasing.”
I also find this kind of stuffed-shell format is a great bridge between casseroles and pasta dishes; if you like other garlic-butter-forward recipes, try this variation inspired by stuffed shells and chicken for a different protein-packed spin: chicken broccoli Alfredo stuffed shells.
Step-by-step overview
- Boil jumbo pasta shells until slightly firm (al dente), then drain and cool so they hold shape while stuffing.
- Mix ricotta, half the mozzarella, Parmesan, garlic butter, and seasonings to form a creamy filling.
- Stuff each shell, arrange in a sauced baking dish, top with remaining sauce and cheese, and bake covered then uncovered until bubbly and golden.
This short roadmap helps you line up tasks: water on to boil, mixing bowl ready, sauce measured — then it’s assembly and bake.
What you’ll need
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided (½ cup for filling, ½ cup for topping)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (use one you like; thicker sauces work well)
- 4 tablespoons garlic butter (softened) — see notes below
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Notes and substitutions:
- Garlic butter: swap with 2 cloves minced garlic plus 2 tbsp melted butter if you don’t have garlic butter.
- Ricotta: whole-milk ricotta gives creamier results; part-skim works to reduce fat.
- Cheese swaps: try fontina or provolone for a different melty character. For a lighter version, replace half the ricotta with cottage cheese, blended smooth.
- Sauce: a chunky marinara adds texture; a smooth tomato-basil sauce gives a cleaner presentation.
Directions to follow
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to the package until al dente. Drain and lay them on a sheet or towel so they don’t stick.
- In a medium bowl, combine ricotta, 1/2 cup shredded mozzarella, Parmesan, garlic butter, Italian seasoning, and a pinch of salt and pepper. Stir until smooth and evenly combined.
- Use a spoon to stuff each shell with the cheese mixture. Don’t overpack; a heaping teaspoon-to-tablespoon per shell is enough.
- Pour 1 cup of marinara into the bottom of a 9×13-inch (or similar) baking dish and spread to cover.
- Arrange the stuffed shells seam-side up in the dish, fitting them snugly in a single layer.
- Pour the remaining marinara over the shells and sprinkle with the remaining 1/2 cup mozzarella.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes until the cheese is bubbly and edges are lightly golden.
- Let rest for 5 minutes, then garnish with chopped fresh parsley and serve.
Best ways to enjoy it
These shells are rich and plate beautifully. Serve with:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Roasted or sautéed vegetables (asparagus, broccolini, or roasted Brussels sprouts).
- Garlic bread or simple bruschetta for extra crunch.
For a heartier meal, add a protein side like pan-seared steak or a roasted chicken breast. If you enjoy garlic-forward mains, you might like this cheesy garlic-butter mushroom chicken recipe as another option: cheesy garlic butter mushroom stuffed chicken.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature, cover tightly, and store for up to 3–4 days.
- Reheat: Spoon leftover shells into an oven-safe dish, add a splash of water or extra marinara to prevent drying, cover with foil, and reheat at 350°F (175°C) for 15–20 minutes until heated through. Microwave reheating is fine for single portions — heat 1–2 minutes and check.
- Freezing: Freeze assembled shells (before baking) in a freezer-safe dish, tightly wrapped, for up to 2 months. Bake from frozen covered at 375°F for 35–45 minutes, then uncover and bake until bubbly and golden. If freezing baked leftovers, wrap tightly and freeze up to 2 months; thaw in fridge overnight before reheating.
- Food safety: Refrigerate within 2 hours of cooking. Reheat to at least 165°F (74°C) before eating.
Helpful cooking tips
- Don’t overcook shells: Slightly undercooking (al dente) prevents mushy shells after baking.
- Cool shells on a single layer: Laying cooked shells on a rimmed baking sheet prevents sticking and makes stuffing faster.
- Warm the garlic butter: If it’s chilled, microwave 10–15 seconds to make it spreadable and easier to fold into the ricotta.
- Keep sauce consistency in mind: If your sauce is very thin, reduce it on the stove 5–8 minutes so the dish doesn’t become watery.
- Make-ahead: Prepare shells up to the point of baking, wrap, and refrigerate for up to 24 hours before baking. Bake covered for an extra 5–10 minutes if chilled.
I also like to cross-reference techniques from other garlic-forward pasta dishes, especially when balancing garlic intensity and butter — for more inspiration try this garlic-butter penne recipe: cheesy penne with garlic butter and ground beef.
Creative twists
- Spinach & garlic butter: Fold 1 cup of wilted, squeezed-dry spinach into the ricotta mix for color and nutrients.
- Meatier version: Add 1 cup cooked Italian sausage or ground beef to the filling.
- Vegan: Use plant-based ricotta and mozzarella alternatives, swap garlic butter for olive oil plus minced garlic, and confirm marinara is vegan.
- Herbed ricotta: Add 1–2 tbsp chopped basil or chives to the filling for fresh herbal notes.
- Pesto swirl: Dollop pesto under the shells and drizzle a little on top after baking for a basil-forward twist.
Before the FAQs, here’s one more related suggestion for a garlicky stuffed-shell take featuring broccoli and cream if you want a lighter vegetable-forward version: chicken broccoli Alfredo stuffed shells.
Helpful answers
Q: Can I make these ahead and freeze them?
A: Yes. Assemble the shells in the baking dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 35–45 minutes covered, then remove foil and bake until bubbly and golden.
Q: What’s the best way to prevent watery shells?
A: Use a slightly reduced marinara or drain excess moisture from any added vegetables (like spinach). Don’t overcook the shells; al dente is best.
Q: Can I use fresh pasta shells instead of dried?
A: Fresh jumbo shells cook much faster; follow package instructions but watch closely since they can become soft. Treat them gently when stuffing.
Q: Is it safe to reheat more than once?
A: Reheat only what you’ll eat. Reheating multiple times increases food-safety risks. Keep leftovers refrigerated and reheat to 165°F (74°C).
Q: Can I make this dairy-free?
A: Yes. Swap ricotta and mozzarella for plant-based alternatives and use garlic-infused olive oil in place of garlic butter. Texture and flavor will vary, but it’s a workable option.
Conclusion
These garlic butter stuffed shells are a dependable, comforting bake that elevates simple ingredients with garlic-butter flavor and melty cheese. If you want to explore different stuffed-shell directions, check a seafood-focused variation like Seafood Stuffed Shells with Garlic Cream Sauce, or try a veggie-forward creamy take in this Creamy Garlic + Broccoli Stuffed Shells recipe for inspiration.
Garlic Butter Stuffed Shells

Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese Whole milk or part-skim can be used.
- 1 cup shredded mozzarella cheese Divided into ½ cup for filling and ½ cup for topping.
- ½ cup grated Parmesan cheese
- 4 tablespoons garlic butter Softened (sub 2 cloves minced garlic plus 2 tbsp melted butter if needed).
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Sauce
- 2 cups marinara sauce Use a thicker sauce for best results.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and lay them on a sheet or towel to cool.
- In a medium bowl, mix ricotta, ½ cup shredded mozzarella, Parmesan, garlic butter, Italian seasoning, and a pinch of salt and pepper until smooth.
- Use a spoon to stuff each shell with the cheese mixture (about a heaping teaspoon to tablespoon per shell).
Assembly and Baking
- Pour 1 cup of marinara into the bottom of a 9x13-inch baking dish and spread to cover.
- Arrange the stuffed shells seam-side up in the dish, fitting them snugly in a single layer.
- Pour the remaining marinara over the shells and sprinkle with the remaining ½ cup mozzarella.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the edges are lightly golden.
- Let rest for 5 minutes, then garnish with chopped fresh parsley and serve.
