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Easy Stuffed Shells

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These Easy Stuffed Shells are a classic Italian-American comfort dish, perfect for a weeknight dinner or feeding a crowd. Large pasta shells are filled with a creamy ricotta mixture, topped with marinara sauce, and baked to cheesy perfection. Simple, hearty, and absolutely delicious!

Ingredients

Scale

(Serves 6-8)

  • 12 oz (340 g) jumbo pasta shells (about 24 shells)
  • 3 cups marinara sauce (homemade or store-bought)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

For the Filling:

  • 15 oz (425 g) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper, to taste

Instructions

1. Cook the Pasta Shells:

  1. Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente.
  2. Drain the shells, rinse with cool water to stop the cooking process, and set aside.

2. Make the Filling:

  1. In a large mixing bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.

3. Preheat the Oven:

  1. Preheat your oven to 375°F (190°C).

4. Assemble the Dish:

  1. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
  2. Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the cheese mixture.
  3. Arrange the filled shells in a single layer in the baking dish.
  4. Pour the remaining marinara sauce over the shells, covering them evenly.
  5. Sprinkle the top with the remaining mozzarella and Parmesan cheese.

5. Bake:

  1. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Serve:

  1. Let the stuffed shells cool for 5 minutes before serving.
  2. Garnish with fresh parsley or basil if desired, and serve with garlic bread or a side salad.

Notes

  • Make Ahead: Assemble the stuffed shells up to 1 day in advance, cover tightly, and refrigerate. Bake as directed, adding an extra 10 minutes if baking from cold.
  • Freezer-Friendly: Freeze the assembled, unbaked shells in a foil-lined dish. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45-50 minutes, covered, then uncover and bake for 10-15 minutes more.
  • Add Protein: Mix cooked ground beef or Italian sausage into the marinara sauce for a heartier dish.

Find it online: https://recipe.ukfinda.com/easy-stuffed-shells/