Baked Stuffed Shells
Baked stuffed shells are a comforting and crowd-pleasing Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta mixture, baked in a rich marinara sauce and topped with melted mozzarella cheese. This easy recipe is perfect for family dinners or special occasions and can be customized to suit various tastes.
Servings: 6 servings
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese ensure it’s from a trusted source to meet dietary preferences
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce choose a simple, high-quality tomato sauce or make your own
- 2 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped, plus extra for garnish
- 1 teaspoon dried Italian seasoning
- salt and black pepper to taste
- olive oil for drizzling
Instructions
- Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook according to the package instructions, typically around 10 minutes, until al dente. Be careful not to overcook, as the shells will continue to cook in the oven. Drain the shells and rinse them under cold water to stop the cooking process and prevent sticking. Set aside on a clean towel.
- In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, and the egg. Season with salt and pepper to taste. Mix everything thoroughly until you have a creamy, well-blended filling.
- Carefully spoon the cheese mixture into each shell. Be generous but gentle to avoid tearing the pasta. Place the stuffed shells seam side up in a baking dish that has been lightly drizzled with olive oil.
- Pour the marinara sauce evenly over the shells, making sure each shell gets a good coating without being drowned. Sprinkle the remaining ½ cup mozzarella cheese over the top for that beautiful, melty finish.
- Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Once baked, let the shells cool for a few minutes. Garnish with extra fresh parsley before serving. These baked stuffed shells pair wonderfully with a crisp green salad or garlic bread.
Equipment
- Large pot
- Large Mixing Bowl
- Baking Dish
- Aluminum Foil
Notes
Cook the pasta shells just until al dente to prevent mushiness after baking. Use whole milk ricotta for creamier filling and drain if watery. Adding an egg helps bind the filling. Add red pepper flakes for a spicier sauce. Let baked shells rest 5-10 minutes before serving. For easy cleanup, spray baking dish with cooking spray or line with parchment paper. The dish freezes well for up to 3 months.