There’s nothing quite like the warmth of a home-cooked Italian meal. These stuffed shells bring together creamy ricotta filling, tender pasta, and a golden cheese topping that melts perfectly in the oven.
I remember the first time I baked these shells – the kitchen filled with the aroma of garlic and marinara sauce, and the sight of bubbling cheese made it impossible to wait. Each bite felt like a hug from the inside.
- Creamy ricotta filling with fresh parsley and garlic for a burst of flavor
- Tender jumbo pasta shells that hold every delicious bite
- Generous layers of mozzarella and parmesan cheese melted to golden perfection
- Rich marinara sauce spooned over and around for that classic Italian tang
- Beautifully plated on a white ceramic dish with a sprinkle of fresh parsley for a pop of color
Simple to prepare and baked to perfection, this dish is a comforting crowd-pleaser that feels like a special occasion any night of the week.
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Stuffed Shells
- Total Time: 1 hour
- Yield: 6
Description
Baked jumbo pasta shells filled with a creamy ricotta cheese mixture, topped with melted mozzarella and parmesan, and baked in marinara sauce.
Ingredients
Jumbo pasta shells
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Fresh parsley
Garlic
Salt
Black pepper
Marinara sauce
Instructions
Preheat the oven to 375°F (190°C).
Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a bowl, combine ricotta cheese, beaten egg, chopped fresh parsley, minced garlic, salt, and black pepper. Mix until smooth.
Stuff each pasta shell generously with the ricotta mixture.
Spread a layer of marinara sauce evenly in the bottom of a baking dish.
Arrange the stuffed shells in a single layer over the sauce.
Spoon additional marinara sauce evenly over and around the shells.
Sprinkle shredded mozzarella and parmesan cheese evenly on top.
Bake uncovered for 30-35 minutes or until the cheese is melted and golden brown.
Remove from oven and let rest for 5 minutes before serving.
Plate the shells on a round white ceramic plate, spooning sauce over and around them, and sprinkle with chopped fresh parsley.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
FAQ
How long can I store leftover stuffed shells?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the cheese melty.
Can I prepare the stuffed shells ahead of time?
Yes! Assemble the shells and refrigerate them unbaked for up to 24 hours before baking.
Save this recipe, print it out, and get ready to enjoy a cozy, cheesy meal that everyone will love.