Description
Ina Garten Stuffed Shells: Rich ricotta and spinach filling baked to cheesy perfection. A comforting, crowd-pleasing classic.
Ingredients
Scale
- 24 jumbo pasta shells (about 8 ounces)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (2 cups)
- 3 garlic cloves, minced (1 tablespoon)
- 1½ pounds ricotta cheese, preferably whole milk (3¾ cups)
- 1½ cups freshly grated Parmesan cheese, divided
- ½ cup chopped fresh basil leaves, plus extra for serving
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups good quality marinara sauce (store-bought or homemade)
- 1 pound fresh mozzarella, thinly sliced
Instructions
- Step 1: Prepare the Pasta and Filling Preheat your oven to 375°F. Bring a large pot of water to boil, add 1 tablespoon of salt and the pasta shells. Cook for about 9 minutes until just shy of al dente – they should be pliable but still firm. Drain and carefully rinse with cold water to stop the cooking process. Set aside on a kitchen towel to drain completely. While the pasta cooks, heat olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant but not browned. Remove from heat and let cool slightly.
- Step 2: Mix the Filling In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, chopped basil, beaten egg, salt, and pepper. Add the cooled onion-garlic mixture and stir until thoroughly combined. The mixture should be creamy and well-seasoned. Taste and adjust seasoning if needed (just be careful since it contains raw egg).
- Step 3: Assemble the Dish Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Hold a pasta shell in your palm and spoon about 2 tablespoons of the ricotta mixture into it, then place it seam-side up in the baking dish. Continue with remaining shells, arranging them in a single layer. If you have extra filling, you can distribute it among the already filled shells. Pour the remaining 3 cups of marinara sauce carefully around the shells, not over them. Arrange the sliced mozzarella on top and sprinkle with the remaining ½ cup of Parmesan cheese.
- Step 4: Bake to Perfection Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and lightly browned, and the sauce is bubbling around the edges. If you want more color on top, you can broil for 1-2 minutes, watching carefully to avoid burning. Let the **Ina Garten Stuffed Shells** rest for 10 minutes before serving. This resting period allows the flavors to meld and makes serving easier. Garnish with additional fresh basil before bringing to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 478
- Sugar: 6g
- Sodium: 1091mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 105mg