Description
Discover mouthwatering Stuffed Shells recipe tips for a delicious meal tonight! Try it now.
Ingredients
Scale
- 24 jumbo pasta shells
- 15 oz ricotta cheese, preferably whole milk
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 24 oz marinara sauce (homemade or good quality store-bought)
- Fresh basil leaves, for garnish
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C) and bring a large pot of water to a boil. Add a generous pinch of salt to the boiling water – this is your chance to season the pasta itself. Meanwhile, spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish, creating a bed for your shells to prevent sticking and burning.
- Step 2: Cook the Pasta Shells Add the jumbo pasta shells to the boiling water and cook for about 9 minutes (2 minutes less than package directions) until they’re al dente. Gently stir occasionally to prevent sticking. Drain carefully and spread them out on a parchment-lined baking sheet, drizzling lightly with olive oil to prevent sticking as they cool.
- Step 3: Prepare the Cheese Filling In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan cheese, egg, chopped parsley, basil, garlic powder, oregano, and red pepper flakes if using. Season with salt and pepper, then mix until thoroughly combined but still fluffy. Taste and adjust seasonings if needed – the filling should be well-seasoned since the pasta itself is relatively bland.
- Step 4: Fill the Shells Once the shells are cool enough to handle, transfer your cheese mixture to a piping bag (or use a ziplock bag with the corner snipped off) for easier filling. Alternatively, use a small spoon to fill each shell with about 1½-2 tablespoons of the ricotta mixture. Place each filled shell into the prepared baking dish, arranging them in a single layer with the open side facing up.
- Step 5: Add Sauce and Cheese Pour the remaining marinara sauce over the filled shells, ensuring each one gets some coverage. Sprinkle the remaining cup of mozzarella evenly over the top. This dual layer of sauce and cheese creates that perfect golden, bubbling top while keeping the pasta moist during baking.
- Step 6: Bake to Perfection Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and starting to brown in spots. Allow the Stuffed Shells to rest for 5-10 minutes before serving – this resting period helps the filling set and makes serving neater.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg