Stuffed Shells
Cheesy, comforting, and full of rich Italian flavors, Stuffed Shells are a classic baked pasta dish filled with a creamy ricotta mixture and topped with savory marinara sauce and melted cheese. Perfect for family dinners or special occasions, this dish is hearty, satisfying, and always a crowd favorite.
Ingredients
- 20 –24 jumbo pasta shells
- 2 cups ricotta cheese
- 1½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook the pasta shells:
- Bring a large pot of salted water to a boil.
- Cook shells according to package instructions until al dente.
- Drain and set aside to cool.
Prepare the filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic, parsley, salt, pepper, and Italian seasoning.
Assemble the dish:
- Spread 1 cup marinara sauce on the bottom of the baking dish.
- Fill each shell with the ricotta mixture and arrange in the dish.
Add sauce and cheese:
- Spoon remaining marinara sauce over the shells.
- Sprinkle with remaining mozzarella cheese.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes, until bubbly and golden.
Serve:
- Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
- Make ahead: Assemble the dish a day in advance and refrigerate before baking.
- Add protein: Mix in cooked ground beef or sausage with the filling.
- Vegetarian option: Add spinach or mushrooms to the ricotta mixture.
- Freezing: Freeze before baking for up to 2 months.