Recipe by Leah Schamovic

Creamy Stuffed Shells in Homemade Spaghetti Sauce

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
10 Servings
1 Hour, 20 Minutes

I once heard a story about a mother whose children were extremely picky eaters. One day, they had lunch at a neighbor’s house and came home raving about the delicious grilled cheese they had eaten. The surprised mother called her neighbor and asked for her recipe. Her neighbor gladly shared, saying, “I use fresh rolls, a blend of mozzarella and muenster cheese, and homemade marinara sauce.”   The next day found the mother trying to recreate the neighbor’s lunch. She took sliced bread, topped it with American cheese and generously spread tomato sauce on top. Needless to say, her children did not eat her grilled cheese!   To achieve the delicious creaminess and flavor of the following recipe, don’t replace ingredients or skip steps. Of course, when in a pinch, store-bought marinara or spaghetti sauce can also work, but the flavor cannot be compared!   Yield: 2 9×13 pans (feel free to halve the recipe or wrap leftovers well and freeze)


Creamy Stuffed Shells

  • 2 (16-ounce) packages jumbo shells

  • 4 cups (2 16-ounce packages) ricotta or cottage cheese

  • 1 (8-ounce) package shredded mozzarella cheese

  • 2 eggs

  • 1/3 cup Gefen Bread Crumbs

  • 2 tablespoons parsley flakes

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup grated Parmesan cheese

  • homemade spaghetti sauce (see recipe below)

Homemade Spaghetti Sauce

  • 2 tablespoons chopped parsley

  • 1 teaspoon oregano

  • 1 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 bay leaf


Prepare the Creamy Stuffed Shells


Cook shells according to package directions, rinse and drain well. (You can do this while preparing the spaghetti sauce, below.)


Preheat oven to 350 degrees Fahrenheit. Spoon three-fourths cup spaghetti sauce into the bottoms of two 9×13 pans.


In a large bowl, combine ricotta or cottage cheese, mozzarella, eggs, bread crumbs, parsley, salt and pepper. Stuff a rounded tablespoonful of cheese mixture into each shell. Place shells on top of sauce in pans, seam side down, in a single layer. Spoon additional sauce over shells and sprinkle with Parmesan cheese. Bake in preheated oven for 30 minutes, uncovered.

Prepare the Spaghetti Sauce


Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about ten minutes. Add all remaining ingredients and heat to boiling.


Reduce heat to medium-low, partially cover and cook 30 minutes.


Discard bay leaf before using. This sauce works great with any pasta, eggs, grilled cheese etc.


If using this for the stuffed shells, you will have extra sauce. It keeps well in the fridge for up to a week and can be frozen as well for longer storage.


(732) 901-5746

Creamy Stuffed Shells in Homemade Spaghetti Sauce

Please log in to rate


Notify of
Inline Feedbacks
View all comments