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Stuffed Shells Recipe - Image 2

Stuffed Shells

A classic Italian dish featuring jumbo pasta shells filled with a rich ricotta mixture, baked in marinara sauce with melted cheese. Perfect for family meals or entertaining.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells About 20-24 shells
  • 2 cups ricotta cheese Whole milk preferred for creaminess
  • 1 cup mozzarella cheese Shredded
  • 1/2 cup Parmesan cheese Grated
  • 1 large egg Beaten
  • 2 tbsp fresh parsley Chopped, plus more for garnish
  • 1 tsp garlic Minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups marinara sauce Homemade or store-bought
  • 1/2 cup mozzarella cheese Shredded, for topping

Equipment

  • Large pot for boiling pasta
  • 9x13 inch baking dish
  • Mixing bowl
  • Spoon or piping bag for filling shells
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
  2. In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, fresh parsley, garlic, salt, and black pepper. Mix until well combined.
  3. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  4. Fill each pasta shell with the cheese mixture using a spoon or piping bag. Arrange the filled shells in the baking dish in a single layer.
  5. Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the additional 1/2 cup of mozzarella cheese over the top.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
  7. Let the stuffed shells cool for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Chef's Tips:
• For a creamier filling, use whole milk ricotta cheese
• Avoid overcooking the pasta shells to prevent them from tearing during stuffing
• Serve with a side salad and garlic bread for a complete meal
Food Safety:
• Ensure the internal temperature of the stuffed shells reaches 165°F (74°C) for food safety
• Refrigerate leftovers within 2 hours and consume within 3-4 days