Cheesy Stuffed Shells
Enjoy creamy pasta shells filled with a delightful mixture of cheeses and herbs, perfect for family gatherings and cozy evenings.
Ingredients
For the pasta
- 20 pieces jumbo pasta shells
For the cheese filling
- 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
For the sauce
- 2 cups marinara sauce or substitute with homemade tomato sauce
For garnish
- Fresh basil optional
Instructions
Preparation
- Boil a large pot of salted water. Once bubbling, add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a medium bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, beaten egg, Italian seasoning, minced garlic, salt, and pepper. Mix well until creamy and well-blended.
- Take a spoon or piping bag, and carefully fill each cooked pasta shell with a generous amount of the cheese mixture.
Baking
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining sauce over the shells.
- Sprinkle the remaining shredded mozzarella on top of the shells.
- Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes, then remove the foil and bake for an additional 10-15 minutes or until the top is bubbly and golden.
- Let the dish cool for a few minutes before garnishing with fresh basil. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes covered with foil.