The One-Pot 30-Minute Dinner I Make All the Time

There’s no need to turn on the oven when making these cheesy stuffed shells. They come together in no time for a 30-minute dinner the whole family will love.

Stovetop Stuffed Shells in a large pan with a large serving spoon next to small dish with crushed red pepper and small dish with chopped parsley — Simply Recipes / Sara Haas

I’m lucky. I married a man who will eat just about anything I put on the table. He knows that my work as a recipe developer requires plenty of experimentation in the kitchen, so he’s come to expect that his favorite foods don’t always end up on the roster.

He’s OK with that as long as I sprinkle some kind of pasta dish into the weekly menu. He could eat spaghetti every time, but I need variety. Inspired by his love of noodles and sauce and our mutual admiration for a good baked pasta dish, I created this stovetop version of stuffed shells.

There’s no need to turn on the oven with this easy (and quicker) recipe. It starts with cooking the shells, which should be very al dente so they’re easier to fill and don’t end up overcooked. A ricotta and Parmesan filling are added and the shells are arranged atop store-bought marinara. Topped with cheese, covered, and cooked for just a few more minutes, it’s a weeknight winner.

Stovetop Stuffed Shells in a large pan with a large serving spoon — Simply Recipes / Sara Haas

Make It a Meal

While the shells are cooking on the stovetop, I’ll whip up a quick salad. Typically I keep it simple, starting with a base of spinach or romaine lettuce, then topping that with grape tomatoes, sliced cucumbers, and carrots. I’ll toss it with my favorite Italian dressing or drizzle with good extra-virgin olive oil and some red wine vinegar, salt, and pepper.

If time permits, I’ll slice a baguette lengthwise, cover the cut halves with a bit of softened butter and garlic powder, and toast until the butter is melted.

How To Make My Stovetop Stuffed Shells

For four servings, you’ll need:

12 ounces jumbo shells
1 1/2 cups whole milk ricotta cheese, room temperature
1 1/2 cups full-fat small curd cottage cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (24-ounce) jar prepared marinara sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
Crushed red pepper flakes, optional

Bring a large pot of salted water to a boil. Add the shells, give a vigorous stir, then cook until very al dente according to the package instructions, 8 to 10 minutes, stirring occasionally. Drain and rinse under cold water. Lay the shells on a clean towel or layered paper towels to dry.

Meanwhile, make the filling. In a medium bowl, combine the ricotta cheese and cottage cheese with the Italian seasoning, garlic powder, salt, and pepper.

Add the marinara to the bottom of a large skillet and place near your work area. Fill each shell with 2 tablespoons of the cheese mixture and nestle into the sauce. Continue until all shells are filled, then move the skillet to the stove. Turn the heat to medium, then cover the top with the Parmesan cheese.

Spray a large piece of foil with nonstick cooking spray then cover the skillet, sprayed side down, doming the middle to prevent it from touching the cheese. Reduce heat to medium-low and cook until cheese is melted, 5 to 10 minutes. Let sit, covered, for 5 minutes, then garnish with parsley and serve. Store leftovers in an airtight container in the fridge for up to 3 days.

Stovetop Stuffed Shells in a large pan with a large serving spoon - small dish with crushed red pepper and small dish with chopped parsley, one small plate with one serving and a fork — Simply Recipes / Sara Haas

Modifications and Tips for My Stovetop Stuffed Shells

Add extra protein: If you’re looking to add a bit more “oompf” to this recipe, consider adding a bit of protein. I’ve included a can of drained and rinsed cannellini beans with success, but browning up some ground beef or turkey before adding the marinara is a great option, too.
Add greens: If there’s a way to add vegetables to a dish, I’ll do it. For this pasta dish, I like to use leftover cooked or canned vegetables or quick-cooking leafy greens. If you’re using cooked or canned vegetables, add them when you add the marinara sauce. If you decide to go with leafy greens, cook them first for just a few minutes in a bit of extra-virgin olive oil before adding the marinara.
Broil: If you’d like your cheese to be more golden and bubbly, place your (oven-proof) skillet under the broiler for a few minutes before serving the dish.
Extra saucy: If you and your family or guests like lots of sauce, pick up an extra jar and warm it up to serve on the side.