Throw frozen stuffed shells in the 9x13 baking dish and 2 other ingredients to get a meal so delicious your grandkids will be begging for more!

This 3-ingredient oven stuffed shells recipe is for those nights when you want a cozy, home-cooked meal without a lot of fuss. You literally toss frozen stuffed shells into a 9x13 baking dish, add two simple ingredients, and let the oven do the work. It’s the kind of dish that feels like Sunday dinner at Grandma’s—bubbly, cheesy, and comforting—and it’s so tasty your grandkids (or any kids in your life) will be asking when you’re making it again.

Serve these cheesy stuffed shells with a simple green salad tossed in Italian dressing and a side of garlic bread or buttered rolls to soak up the extra sauce. Steamed green beans or roasted broccoli round out the plate nicely. For the adults, a glass of red wine or sparkling water with lemon pairs well, and for the kids, a cold glass of milk or apple juice keeps it family-friendly.

Servings: 6

1 (20–25 ounce) bag frozen cheese stuffed shells (about 12–16 shells)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a quick swipe of oil or nonstick spray if you’d like easier cleanup.

Pour about 1 cup of the marinara or spaghetti sauce into the bottom of the 9x13 baking dish and spread it around so the bottom is evenly coated. This keeps the frozen stuffed shells from sticking and helps them cook evenly.

Arrange the frozen stuffed shells in a single layer on top of the sauce in the baking dish. It’s fine if they’re snug; just try not to stack them. This is the moment that should look like that top-down iPhone shot: neat rows of frozen shells nestled in the pan.

Pour the remaining marinara sauce evenly over the tops of the shells, making sure each shell gets a little sauce so the pasta doesn’t dry out in the oven.

Cover the baking dish tightly with aluminum foil. Place the dish on the center rack of the preheated oven and bake for 35–45 minutes, or until the shells are heated through and the sauce is bubbly around the edges. (Check the package directions on your frozen shells and use the longer time if your oven runs cool or the shells are very large.)

Carefully remove the foil (watch for steam), then sprinkle the shredded mozzarella cheese evenly over the hot shells. Return the dish to the oven, uncovered, and bake for another 8–12 minutes, or until the cheese is melted and lightly browned in spots.

Remove the pan from the oven and let the stuffed shells rest for about 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop out neat portions for everyone at the table.

For picky eaters, you can use a very smooth marinara sauce and keep the seasoning mild; if your crew likes extra flavor, sprinkle a little dried Italian seasoning, garlic powder, or black pepper over the sauce before baking (this doesn’t change the core 3-ingredient base). If you want more protein, serve the shells with cooked Italian sausage or meatballs on the side instead of mixing them in. For veggie lovers, add a simple side of roasted vegetables or a chopped salad to make it feel like a bigger, more balanced meal. If you prefer extra-cheesy shells, add an extra 1/2 cup of mozzarella on top during the last bake, or use an Italian cheese blend. To keep the recipe kid-friendly, let children help arrange the frozen shells in the dish—they’ll feel proud when they see their work come out of the oven all bubbly and golden. Food safety tips: Always bake the shells straight from frozen unless the package specifically says to thaw first; do not leave them at room temperature for long before cooking. Make sure the shells are heated to at least 165°F (74°C) in the center—if you’re unsure, cut into one shell in the middle of the dish to check that it’s piping hot. Refrigerate leftovers within 2 hours, store them in a covered container, and eat within 3–4 days. Reheat leftovers until steaming hot all the way through before serving again.