Description
Delicious and comforting Italian stuffed shells filled with a creamy ricotta and mozzarella cheese mixture, baked in marinara sauce and topped with melted mozzarella. Perfect for a hearty vegetarian main course that’s easy to prepare and sure to impress.
Ingredients
Scale
Shells and Sauce
- 20 jumbo pasta shells
- 3 cups marinara sauce
- Cooking spray
Cheese Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, approximately 8 minutes. Drain well and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, dried basil, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Dish: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Fill each pasta shell with about 1–2 tablespoons of the cheese mixture, then arrange the stuffed shells in the dish in a single layer.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra shredded mozzarella cheese generously on top for a golden melted crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the sauce is bubbly and the cheese topping is lightly golden.
- Rest and Serve: Let the stuffed shells rest for 5 minutes after removing from the oven. This helps the dish set slightly and makes serving easier.
Notes
- Add chopped spinach or cooked Italian sausage to the cheese filling for extra flavor and variety.
- This dish can be assembled ahead of time and refrigerated until ready to bake, making it perfect for meal prep.
