Breaded Stuffed Shells Recipe with Ricotta and Mozzarella

Our Breaded Stuffed Shells are a playful, crunchy take on classic stuffed pasta. A creamy cheese filling is tucked into large pasta shells, coated in seasoned breadcrumbs, and crisped until golden. These make a crowd-pleasing appetizer or a satisfying main when paired with a salad or bread. The mix of cottage, Parmesan, and mozzarella cheeses gives a rich, melty center, while garlic, onion, and Italian herbs provide familiar, comforting flavors.

Breaded Stuffed Shells

If you love mozzarella sticks and stuffed pasta, these breaded shells are likely to become a new favorite. The contrast between a creamy, cheesy interior and a crisp breadcrumb exterior makes each bite interesting and delicious. The filling is simple and adaptable—feel free to swap cheeses or add fresh herbs and spices to suit your taste.

Breading and quick-frying require a bit of prep, but working with a partner and setting up an assembly line makes the process quick and efficient. For a lighter option, these shells can be baked or finished in an air fryer to achieve a similar crunch with less oil.

Why You’ll Love This Recipe

• Crispy and Creamy Texture: A golden breadcrumb coating surrounds a soft, melty cheese center.
• Flexible Serving Options: Serve as an appetizer with marinara or as a main with salad, grilled vegetables, or garlic bread.
• Customizable: Try different cheeses, fold in cooked spinach, or add pepperoni bits for a family favorite twist.
• Simple Preparation: Basic pantry seasonings and common cheeses keep this recipe approachable.
• Great for Gatherings: Bite-sized and shareable—perfect for potlucks or game-day snacking.

Recipe Shopping List

Below are the ingredients you’ll need. See the instructions section for exact quantities and step-by-step directions.

• Extra-large pasta shells — large enough to hold a generous filling.
• Cottage cheese — provides a creamy base and moisture for the filling.
• Shredded Parmesan cheese — adds savory, nutty flavor.
• Mozzarella cheese — for the gooey, melty center.
• Garlic powder and onion powder — for depth of flavor.
• Italian seasoning and chopped parsley — for a classic herb profile and freshness.
• Eggs and milk — combined to make an egg wash that helps breadcrumbs adhere.
• Italian breadcrumbs — seasoned crumbs give a crisp, flavorful coating.
• Neutral frying oil — such as canola or vegetable oil, heated carefully for frying.
• Marinara sauce — for dipping or serving alongside.

How To Make This Recipe

This overview summarizes the process. Follow the detailed instructions below when you cook.

1. Cook the shells: Boil salted water and cook the extra-large pasta shells according to package directions until al dente. Drain and let cool until easy to handle.
2. Prepare the filling: In a bowl, combine cottage cheese, shredded Parmesan, shredded mozzarella, garlic powder, onion powder, salt, Italian seasoning, and chopped parsley. Mix until evenly combined.
3. Stuff the shells: Spoon or pipe the cheese mixture into each cooked shell, filling but not overstuffing.
4. Bread the shells: Whisk eggs with milk to make an egg wash. Dip each filled shell in the wash, then roll in breadcrumbs until completely coated.
5. Fry or bake: For frying, heat oil to about 325°F (use a thermometer) and fry 5–6 shells at a time for roughly 3 minutes or until golden. Drain on paper towels and serve warm. For a lighter alternative, arrange the breaded shells on a baking sheet and bake at 400°F or air-fry until crisp and golden.
6. Serve: Plate the shells with warm marinara for dipping. Garnish with extra Parmesan and chopped parsley if desired.

Recipe FAQ

Serve This With

• A simple green salad dressed lightly to balance the richness.
• Grilled or roasted vegetables such as broccolini, zucchini, or squash.
• Garlic bread or warm baguette to make the meal more substantial.

More Pasta Recipes

• Cajun Chicken Pasta
• Smoked Cream Cheese Pasta
• Pizza Pasta Hotdish
• Boursin Pasta
• Grilled Caesar Pasta Salad
• Creamy Chicken Pasta

Breaded Stuffed Shells — Recipe Card

Yield: 6 servings

Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes

Ingredients

• 1 pound extra-large pasta shells
• 2 cups cottage cheese
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped parsley
• 2 large eggs
• ¼ cup milk
• 2 cups Italian breadcrumbs
• About 3 cups oil for frying (or use less oil for shallow frying)
• 1 cup marinara sauce for serving

Instructions

1. Bring 2 quarts of salted water to a boil in a large pot. Add the pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
2. Combine cottage cheese, Parmesan, mozzarella, garlic powder, onion powder, salt, Italian seasoning, and parsley in a bowl, mixing until evenly incorporated.
3. Fill each cooled shell with the cheese mixture.
4. In a small bowl, whisk the eggs and milk. Pour breadcrumbs into a separate shallow bowl.
5. Dip each filled shell into the egg wash, then roll in breadcrumbs to coat fully.
6. Heat oil in a medium pot to 325°F (or heat less oil for shallow frying). Fry 5–6 shells at a time for about 3 minutes, or until golden brown. Transfer to paper towels to drain.
7. Serve immediately with warm marinara for dipping.

Nutrition (per serving — estimate)

Calories: 511 • Total Fat: 16g • Saturated Fat: 7g • Cholesterol: 101mg • Sodium: 1717mg • Carbohydrates: 59g • Fiber: 4g • Sugar: 8g • Protein: 31g

Nutrition data is an estimate. Consult a trusted source if you need precise information for dietary or medical reasons.