Description
Classic Stuffed Shells featuring jumbo pasta shells filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture, baked in a rich marinara sauce. This comforting Italian-American casserole is perfect for family dinners, offering a delicious blend of cheeses and herbs with a bubbling, golden cheese topping.
Ingredients
Scale
Pasta
- 1 box (12 oz) jumbo pasta shells
- 2 tablespoons salt for pasta water
Cheese Filling
- 15 oz ricotta cheese, whole milk preferred
- 1 large egg, beaten
- 2 cups shredded mozzarella cheese, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Garnishes
- 3 cups marinara sauce, divided
- Extra mozzarella for topping (about ¼ cup)
- Fresh basil leaves for garnish
Instructions
- Prepare the Pasta Shells: Preheat your oven to 375°F. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt until the water tastes like the sea. Add the jumbo shells and cook for 2-3 minutes less than package directions. Drain and rinse with cool water to stop cooking, then set aside on a clean kitchen towel.
- Create the Ricotta Filling: In a large bowl, combine ricotta cheese, beaten egg, 1½ cups mozzarella, and ½ cup Parmesan. Add fresh parsley, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined to keep a creamy texture. Let the filling rest for 10 minutes to meld flavors and improve handling.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture using a spoon or small cookie scoop, placing them seam-side up snugly in the dish.
- Add Sauce and Cheese: Spoon the remaining marinara sauce over the stuffed shells, covering them without submerging completely. Sprinkle with the remaining mozzarella and Parmesan cheese evenly across the top.
- Bake to Perfection: Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 5-8 minutes until the cheese is golden and bubbly and the sauce is simmering. The internal temperature should reach 165°F.
- Rest and Serve: Let the dish rest for 5-10 minutes to set the filling. Garnish with fresh basil leaves and serve with extra grated Parmesan if desired.
Notes
- Cook a few extra pasta shells to account for any that break during handling.
- Do not overmix the cheese filling to avoid a dense texture.
- Letting the filling rest improves flavor integration and scoopability.
- Use whole milk ricotta for creamier filling and richer taste.
- Internal temperature of 165°F ensures the dish is safely cooked.
- Resting the baked shells before serving helps them hold their shape and makes plating easier.
