Description
Classic Stuffed Shells feature jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, layered with rich marinara sauce, and baked to bubbly, golden perfection. This comforting Italian-American dish is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Pasta Shells
- 24 jumbo pasta shells, cooked according to package directions
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Sauce and Topping
- 3 cups marinara sauce, divided use
- 1 1/2 cups shredded mozzarella cheese (reserved from the 3 cups total)
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and coat a 9×13 inch baking pan lightly with cooking spray to prevent sticking.
- Prepare Sauce Base: Spread 1 1/2 cups of marinara sauce evenly on the bottom of the baking dish to create a flavorful base for the shells.
- Make Cheese Filling: In a mixing bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, Italian seasoning, egg, grated Parmesan cheese, salt, and pepper. Mix thoroughly until smooth and well combined.
- Fill Pasta Shells: Carefully fill each cooked jumbo pasta shell with the ricotta cheese mixture, ensuring they are generously stuffed but not overfilled to avoid breakage.
- Arrange Shells in Pan: Place the filled shells in the prepared baking dish on top of the marinara sauce, arranging them in a single layer.
- Add Remaining Sauce and Cheese: Spoon the remaining 1 1/2 cups of marinara sauce evenly over the shells, then sprinkle the reserved 1 1/2 cups shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and filling to set.
- Finish Baking Uncovered: Remove the foil and bake uncovered for an additional 10 minutes or until the cheese is melted, bubbly, and beginning to brown slightly on top.
- Garnish and Serve: Remove from oven, sprinkle chopped parsley over the top for a fresh finish, and serve warm.
Notes
- Undercook the pasta shells by 1-2 minutes as they will continue to cook while baking to prevent mushy texture.
- Use whole milk ricotta and mozzarella for a richer taste or part-skim versions for a lower calorie option.
- Grate your own mozzarella cheese at home instead of pre-shredded to ensure better melting and avoid anti-caking agents.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
