Description
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
Units
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:
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente.
- Drain the shells, rinse with cool water to stop the cooking process, and set aside.
2. Make the Filling:
- 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:
- Preheat your oven to 375°F (190°C).
4. Assemble the Dish:
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the cheese mixture.
- Arrange the filled shells in a single layer in the baking dish.
- Pour the remaining marinara sauce over the shells, covering them evenly.
- Sprinkle the top with the remaining mozzarella and Parmesan cheese.
5. Bake:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Let the stuffed shells cool for 5 minutes before serving.
- 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.