Pour dry jumbo shells in the rectangular baking dish and 4 everyday ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient oven jumbo shells recipe is the kind of easy, comforting weeknight dinner that busy families lean on again and again. You literally pour dry jumbo shells into a rectangular baking dish, add four everyday ingredients, and let the oven do the work. No boiling pasta first, no fancy steps—just a cozy, cheesy, saucy bake that tastes like you fussed. It’s perfect for those nights when everyone’s hungry, homework is spread across the table, and you still want to put something homemade and love-filled in front of your family.

Serve these cheesy jumbo shells with a simple green salad tossed in Italian dressing and a side of garlic bread or buttered toast to soak up the extra sauce. Steamed green beans, roasted broccoli, or a quick tray of mixed veggies also round out the meal nicely. For bigger appetites, add a small bowl of fruit on the table—grapes, apple slices, or orange wedges—to keep things colorful and kid-friendly.

Servings: 6

12 oz dry jumbo pasta shells (about 30–35 shells)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch rectangular baking dish with cooking spray or a thin swipe of oil to help keep the shells from sticking.

Pour the dry jumbo shells directly into the rectangular baking dish and spread them into an even layer. It’s okay if some overlap a bit; just try to distribute them so sauce can reach all the pasta.

In a medium bowl or large measuring cup, whisk together the marinara sauce and water until well combined. This extra liquid is what lets the shells cook right in the oven without boiling first.

Slowly pour the sauce mixture evenly over the dry shells, making sure to wet as many shells as possible. Use the back of a spoon to gently press the shells down so they’re mostly nestled into the sauce. Some tips may stick up, and that’s fine.

Sprinkle the shredded mozzarella evenly over the top of the saucy shells, covering as much of the surface as you can. Then sprinkle the grated Parmesan over the mozzarella for extra flavor and a golden, slightly crispy top.

Cover the baking dish tightly with aluminum foil, making sure to crimp the edges so steam stays inside. Place the dish on the middle oven rack and bake for 45–55 minutes, or until the shells are tender when pierced with a fork. Start checking around 40 minutes if your oven runs hot.

Carefully remove the foil (watch out for the steam) and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned in spots and the sauce is thickened around the edges.

Let the jumbo shells rest on the counter for at least 10 minutes before serving. This helps the sauce thicken a bit more and makes it easier to scoop neat portions. Serve warm, scooping shells, sauce, and plenty of cheesy topping into each bowl or plate.

To make this extra hearty, you can stir 1–2 cups of cooked ground beef, Italian sausage, or rotisserie chicken into the marinara sauce before mixing it with the water. For a little more creaminess, dot the top with spoonfuls of ricotta cheese before adding the shredded mozzarella. If your kids are picky about texture, finely chop a handful of baby spinach or mushrooms and hide them under the cheese layer—most won’t notice them once everything is baked and saucy. To keep things mild for sensitive eaters, choose a plain marinara; for more zip, use a spicy arrabbiata sauce or sprinkle a pinch of red pepper flakes over the top before baking. You can also swap part of the mozzarella for cheddar or an Italian blend if that’s what you have on hand. For food safety, always check that the pasta is cooked to a safe, tender texture before serving—undercooked shells can be tough and unpleasant to chew. Use oven mitts and open the foil away from your face to avoid steam burns when uncovering the dish. Refrigerate leftovers within 2 hours of baking in a shallow container, and reheat thoroughly until steaming hot all the way through before serving again. If making ahead, assemble the dish, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes to the covered baking time since it will start out cold.