Description
Stuffed shells are a comforting, cheesy baked pasta dish made with jumbo shells filled with a creamy ricotta mixture, topped with marinara sauce and melted cheese. Perfect for family dinners, meal prep, or feeding a crowd.
Ingredients
- 20–25 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley or basil, chopped
- 2 cloves garlic, minced
- 3 cups marinara sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for boiling pasta)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water with olive oil until just al dente. Drain and let cool.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Fill each cooled shell with the ricotta mixture and arrange them seam-side up in the baking dish.
- Pour remaining marinara sauce over the shells and top with remaining mozzarella and extra Parmesan if desired.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes until the cheese is golden and bubbly.
- Let the dish rest for a few minutes before serving.
Notes
- Add spinach or mushrooms to the filling for extra veggies.
- Use ground beef or sausage for a meatier variation.
- Use plant-based cheese alternatives for a dairy-free version.
- Assemble ahead and refrigerate up to 1 day before baking.
- Freeze baked or unbaked shells for up to 3 months.
Nutrition
- Serving Size: 4–5 stuffed shells
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
