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Stuffed Shells

Stuffed Shells
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This Easy Stuffed Shells recipe delivers a comforting, creamy dinner featuring jumbo pasta shells filled with a savory blend of ricotta, mozzarella, Parmesan cheese, and herbs, baked in rich marinara sauce. Perfect for family meals or make-ahead dinners, these stuffed shells are simple to prepare, customizable, and sure to satisfy everyone at the table.

Ingredients

Scale

Pastas and Sauces

  • 24 jumbo pasta shells
  • 4 cups marinara sauce

Cheese Filling

  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, beaten

Seasonings and Herbs

  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Pasta Shells: Boil the jumbo shells in salted water for 8-10 minutes or until al dente but still firm enough to hold the filling. Drain carefully and lay them flat on a clean towel to prevent sticking.
  2. Prepare the Cheese Filling: In a large bowl, combine ricotta, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, beaten egg, minced garlic, chopped herbs, salt, and pepper. Mix gently until all ingredients are evenly incorporated and creamy.
  3. Stuff the Shells: Using a spoon, fill each cooked shell generously with the cheese mixture. Arrange the filled shells open-side up in a baking dish coated lightly with marinara sauce.
  4. Cover with Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the top with the remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese for a golden, bubbly crust after baking.
  5. Bake Until Bubbly: Cover the dish tightly with foil and bake in a preheated 375°F oven for 25 minutes. Remove the foil in the last 10 minutes to allow the cheese to brown slightly. Let the dish cool for a few minutes before serving.

Notes

  • Don’t overcook the pasta; slight undercooking helps the shells keep their shape.
  • Use full-fat cheeses for a creamier and richer filling.
  • Allow the cheese filling to come to room temperature for easy spreading.
  • Cover the dish tightly with foil during baking to keep the shells moist.
  • Let the baked stuffed shells rest for a few minutes before serving to help flavors meld and ease slicing.

Nutrition

Keywords: stuffed shells, baked shells, ricotta, mozzarella, Italian dinner, comfort food, easy weeknight meal, vegetarian option, gluten free

Find it online: https://jamescookes.com/stuffed-shells/