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This single serving Stuffed Pasta Shells recipe is a simple, satisfying meal that cooks in just 30 minutes. Jumbo pasta shells are filled with a creamy ricotta mixture, baked in marinara, and topped with melted cheese. It’s easy to make and packed with flavor—perfect for a dinner for one without leftovers!
Pair your stuffed shells with a fresh cucumber salad or caprese salad for a light, flavorful side. Add a slice of crusty French bread to round out the meal.
Why You’ll Love This Recipe
- Simple to Make: Easier than lasagna—just cook the pasta, mix the filling, stuff the shells, and bake.
- Cheesy and Flavorful: A rich, creamy filling made with three kinds of cheese!
- Easy to Double: Made with 6 jumbo shells for one, but you can double the ingredients to make stuffed shells for two or save some for later.
This single serving recipe is perfect when you want a comforting meal without the burden of leftovers. Six jumbo shells are filled with a creamy ricotta mixture, baked in marinara, and topped with melted cheese. I love how easy this dish is to put together, and it’s a great way to use up extra ricotta if you have some on hand. It’s everything you love about classic stuffed shells, just in a smaller, more manageable portion!
Ingredients
If you have any ingredients leftover from this single serving stuffed shells recipe, check out our Leftover Ingredients Recipe Finder.
- Shells: Use 6 jumbo pasta shells, large enough for stuffing.
- Ricotta Cheese: Whole milk ricotta makes a richer, creamier filling. Lower-fat versions can be watery. Use leftovers in Lasagna Rollups, Baked Ziti, or Ricotta Cookies.
- Mozzarella Cheese: Used in the filling and on top. Shred your own for better melting—pre-shredded cheese contains preservatives. Extra mozzarella works well in Sheet Pan Lasagna, Chicken Tetrazzini, or a Personal Pepperoni Pizza.
- Parmesan Cheese: Freshly grated Parmesan adds the best flavor.
- Seasonings: This recipe uses salt, black pepper, garlic powder, and Italian seasoning (a blend of basil, oregano, thyme, and rosemary). If you don’t have it, use any of these herbs.
- Marinara Sauce: Use store-bought or try our homemade tomato sauce.
Recipe Variations
This easy stuffed shells recipe is delicious as written, but here are a few ways to change it up:
- Add Protein: Mix in about 2 ounces of cooked crumbled ground beef, turkey, or Italian sausage.
- Add Vegetables: Stir in mushrooms, spinach, kale, squash, or sun-dried tomatoes.
- Change the Sauce: Use tomato sauce or Alfredo sauce instead of marinara.
- Try Different Cheese: Swap in gruyere, fontina, or another good melting cheese.
If adding extra ingredients, cook 2–3 more shells to hold the extra filling.
How To Make Stuffed Shells
These photos and instructions are here to help you visualize how to make a small batch of stuffed pasta shells. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Set to 350°F (177°C).
- Cook the Pasta: Boil the shells according to the package directions, stirring occasionally to prevent sticking. Drain and set aside.
- Make the Filling: In a medium bowl, mix ricotta, Italian seasoning, salt, pepper, and garlic powder.
- Add Cheese: Stir in the mozzarella and Parmesan.
- Assemble the Dish: Spread 1/4 cup of marinara sauce in the bottom of a 5×5-inch baking dish. Fill each shell with the ricotta mixture and place them in the dish.
- Top and Bake: Spoon more marinara over the shells and sprinkle with shredded mozzarella. Cover with foil and bake for 20 minutes.
- Finish Baking: Remove the foil and bake for another 10 minutes or until the cheese is melted.
- Garnish and Serve: Sprinkle with fresh basil or parsley and serve.
Expert Tips
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting. Stuffed shells come together quickly, so having everything prepped will make the process smoother.
- Slightly Undercook the Pasta: Boil the shells 1–2 minutes less than the package suggests. They’ll soften more in the oven, and overcooked shells can tear and be harder to stuff.
- Grate Your Own Cheese: Pre-shredded cheese contains additives that prevent smooth melting. For the best texture, shred mozzarella and Parmesan from a block.
Frequently Asked Questions
Yes! Assemble the stuffed shells, cover, and refrigerate for up to 24 hours.
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover and bake at 350°F for 15-20 minutes or microwave in 30-second intervals until heated through.
Yes. To make stuffed shells for two, double the ingredients and use a 6×8 inch baking dish.
Yes. Assemble the shells, place them in a freezer-safe dish, and freeze before baking for up to 3 months. Thaw in the fridge overnight and bake as directed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving stuffed pasta shells recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Stuffed Shells For One
Equipment
Ingredients
- 6 uncooked jumbo pasta shells
- ¼ cup ricotta cheese
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ½ cup shredded mozzarella cheese -divided
- 2 tablespoons grated parmesan cheese
- ½ cup marinara sauce -divided
- Optional: fresh basil or parsley for topping
Instructions
- Preheat the Oven: Set to 350°F (177°C).
- Cook the Pasta: Boil the shells according to the package directions, stirring occasionally to prevent sticking. Drain and set aside.
- Make the Filling: In a medium bowl, mix ricotta, Italian seasoning, salt, pepper, and garlic powder.
- Add Cheese: Stir in the ¼ cup of shredded mozzarella and Parmesan.
- Assemble the Dish: Spread ¼ cup of marinara sauce in the bottom of a 5×5-inch baking dish. Fill each shell with the ricotta mixture and place them in the dish.
- Top and Bake: Spoon the remaining marinara over the shells and sprinkle with the remaining shredded mozzarella. Cover with foil and bake for 20 minutes.
- Finish Baking: Remove the foil and bake for another 10 minutes or until the cheese is melted.
- Garnish and Serve: Sprinkle with fresh basil or parsley and serve.
Notes
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting. Stuffed shells come together quickly, so having everything prepped will make the process smoother.
- Slightly Undercook the Pasta: Boil the shells 1–2 minutes less than the package suggests. They’ll soften more in the oven, and overcooked shells can tear and be harder to stuff.
- Grate Your Own Cheese: Pre-shredded cheese contains additives that prevent smooth melting. For the best texture, shred mozzarella and Parmesan from a block.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love stuffed shells, and made these with a couple additions to the filling. In order to increase the nutritional value a bit, I added a 1/2 cup chopped, sauteed spinach and 1 small shredded carrot. I also added a pinch of ground nutmeg to the filling, which, IMO, adds more depth and flavor. This recipe turned out delicious, and I will be making it on a regular basis.
Your stuffed shells dish is delicious! I have prepared it for my brother and me twice already. Thank you!
I don’t how 6 jumbo shells are going to fit in the 5 inch baking dish
Hi Javon, Six jumbo shells fit perfectly in the 5-inch baking dish, just take a look at the photos in the post.
Sorry I have never cooked with the shells. I thought they were bigger. Looking forward to making them .
Great recipe.
Thank you!