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Stuffed Shells

Stuffed Shells
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Delicious, comforting stuffed shells featuring jumbo pasta shells filled with a creamy ricotta and cheese mixture, baked in rich marinara sauce. This quick and easy recipe is perfect for family dinners, customizable for various diets, and freezer-friendly for convenient meals.

Ingredients

Scale

Pasta

  • 12–15 jumbo pasta shells

Cheese Filling

  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup finely chopped fresh spinach (optional, well-drained)
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • Salt and freshly ground black pepper to taste

Sauce and Seasoning

  • 3 cups marinara or tomato sauce
  • Additional Parmesan cheese for garnish (optional)
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Be careful not to overcook as shells will continue cooking in the oven. Drain and rinse gently with cold water to stop the cooking process. Set aside.
  2. Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, minced garlic, basil, oregano, salt, and pepper. If using spinach, ensure it is well-drained and finely chopped, then fold into the mixture. Mix thoroughly until smooth and creamy.
  3. Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the cheese mixture, making sure not to overstuff to prevent bursting during baking.
  4. Assemble in Baking Dish: Spread a layer of marinara sauce evenly over the bottom of a baking dish. Arrange the stuffed shells in a single layer on top of the sauce. Cover the shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese evenly over the top.
  5. Bake to Perfection: Cover the baking dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden on top.
  6. Rest and Serve: Let the stuffed shells rest for 5-10 minutes after baking to allow the flavors to meld and to make serving easier without the filling falling out.

Notes

  • Do not overcook pasta; cook shells al dente as they will continue cooking in the oven.
  • Ensure spinach is well-drained to avoid watery filling.
  • Using fresh herbs enhances aroma and flavor more than dried herbs.
  • Cover dish tightly during baking to prevent drying out and to promote bubbling of sauce and cheese.
  • Allow dish to rest before serving for best texture and easier plating.

Nutrition

Keywords: stuffed shells, jumbo pasta shells, ricotta cheese, baked pasta, easy dinner, family meal, comfort food, Italian-American recipe

Find it online: https://cherrycooks.com/stuffed-shells/