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Cheesy Stuffed Shells

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A nostalgic dish of jumbo pasta shells filled with a creamy ricotta and mozzarella mixture, smothered in marinara sauce.

Ingredients

Scale
  • 20 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1.5 cups shredded mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil (optional)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of water to a boil. Add a pinch of salt and gently toss in the jumbo pasta shells. Cook them for about 9-11 minutes, or until al dente. Drain and rinse under cold water to prevent them from sticking together. Set aside on a clean towel to cool.
  2. Prepare the Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, beaten egg, Italian seasoning, minced garlic, and a sprinkle of salt and pepper. Mix everything together until well combined.
  3. Stuff the Shells: Take a heaping tablespoon of the cheese mixture and carefully fill each pasta shell. Make sure you don’t overstuff them.
  4. Assemble the Dish: Spread 1 cup of marinara sauce evenly at the bottom of a large baking dish. Arrange the stuffed shells on top, seam side up. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the leftover mozzarella cheese on top.
  5. Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and allow those cheesy beauties to bake for an additional 10 minutes.
  6. Garnish and Serve: Once out of the oven, let the dish rest for about 5 minutes. If you like, sprinkle fresh basil atop for a pop of color and freshness.

Notes

Feel free to modify the filling! Try adding spinach, sautéed mushrooms, or cooked Italian sausage for additional flavor.

Nutrition

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