Italian Stuffed Shells
A comforting dish featuring large pasta shells filled with a creamy cheese mixture and topped with marinara sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 12 pieces jumbo pasta shells
- 2 cups ricotta cheese Ensure it's fresh for the best flavor.
- 1 cup shredded mozzarella cheese Reserve some for topping.
- 1/2 cup grated Parmesan cheese
- 1 ea egg, beaten
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce Homemade or store-bought.
- Salt and pepper to taste
- Fresh parsley for garnish Optional.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions for al dente texture, usually about 9-12 minutes. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, beaten egg, basil, oregano, salt, and pepper. Mix until well blended.
Assembly
- Preheat your oven to 375°F (190°C). Carefully stuff each cooked shell with a generous amount of the cheese mixture.
- Pour 1 cup of marinara sauce into the bottom of a baking dish. Place the filled shells on top, then drizzle with the remaining sauce. Sprinkle the remaining mozzarella cheese over the top of the shells.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 5-10 minutes, until the cheese is bubbly and slightly golden.
- Allow to cool slightly before serving. Garnish with fresh parsley if desired!
Notes
Substitutions: Cottage cheese can replace ricotta. Marinara sauce can be swapped with white or pesto sauce. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.