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Stuffed Shells

Classic jumbo pasta shells stuffed with a creamy herb-infused cheese blend, baked in a rich marinara sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces jumbo pasta shells
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
Cheese Filling
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Mixing bowl
  • Colander

Method
 

Preparation
  1. Preheat oven to 375°F and bring a large pot of salted water to a boil.
  2. Cook shells until al dente, drain, rinse with cold water, and toss with olive oil.
  3. Mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper in a bowl.
  4. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  5. Stuff each shell with the cheese mixture and arrange them in the baking dish.
  6. Top with remaining sauce and the remaining 1 cup of mozzarella cheese.
  7. Cover with foil and bake for 25 minutes.
  8. Remove foil and bake for an additional 10 minutes until golden and bubbly.
  9. Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze unbaked shells for up to 3 months.