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Cheesy Stuffed Shells

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4 from 98 reviews

A family favorite filled with creamy ricotta, gooey mozzarella, and savory Parmesan, topped with marinara sauce.

Ingredients

Scale
  • 20 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1.5 cups shredded mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil (optional)

Instructions

  1. Boil the Pasta: Start by boiling a large pot of salted water. Once it’s boiling, gently add in the jumbo pasta shells. Cook them according to package instructions until they are al dente, then drain and set aside to cool slightly.
  2. Mix the Filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, Italian seasoning, minced garlic, salt, and pepper. Mix until it forms a creamy, well-blended filling.
  3. Stuff the Shells: Preheat your oven to 375°F (190°C). Take each cooked pasta shell and fill it generously with the cheese mixture, ensuring each shell is well-packed. Place the stuffed shells seam-side up in a greased baking dish.
  4. Add the Sauce: Pour the marinara sauce over the stuffed shells, making sure to cover them completely. Sprinkle the remaining mozzarella cheese on top for that irresistible gooey factor.
  5. Bake to Perfection: Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  6. Garnish & Serve: Once baked, let the stuffed shells cool for about 5 minutes. If using, garnish with freshly chopped basil before serving for an extra pop of flavor and color.

Notes

Don’t overcook the pasta to prevent it from becoming mushy. You can prepare the stuffed shells a day in advance and refrigerate them.

Nutrition

Find it online: https://pennykitchenz.com/cheesy-stuffed-shells/

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