Classic Stuffed Shells
A delightful dish that combines creamy ricotta cheese with savory marinara sauce and herbs, perfect for gatherings or cozy dinners.
Ingredients
Pasta Shells
- 24 pieces jumbo pasta shells These are the vessels that will hold your delicious filling.
For the Filling
- 1 tablespoon kosher salt Elevates the flavor of the pasta.
- 15 oz whole-milk ricotta cheese Adds a luxurious texture to the filling.
- 1 large egg Helps bind the ingredients together.
- 1.5 cups shredded mozzarella cheese, divided Essential for a comforting cheesy topping.
- 0.5 cup finely grated Parmesan cheese Adds a nutty and savory depth.
- 2 tablespoons chopped fresh parsley Brightens up the dish.
- 1 tablespoon chopped fresh basil Offers a fragrant herby note.
- 1 teaspoon Italian seasoning Rounds out the dish with warmth.
- 0.5 teaspoon garlic powder Provides a subtle aromatic flavor.
- 0.5 teaspoon kosher salt Seasoning for the filling.
- 0.25 teaspoon black pepper Adds a mild kick.
For the Sauce
- 3 cups marinara sauce, divided Coats the shells and adds moisture.
- 1 tablespoon olive oil Helps prevent sticking.
- 2 tablespoons grated Parmesan cheese for topping Adds flavor and texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large pot, bring water to a boil along with 1 tablespoon kosher salt. Cook the jumbo shells according to the package directions but reduce the boiling time by 1 minute. Rinse the shells in cool water.
Make the Filling
- In a mixing bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella cheese, 1/2 cup grated Parmesan, chopped parsley, basil, Italian seasoning, garlic powder, 1/2 teaspoon kosher salt, and black pepper. Mix until smoothly blended.
Assemble the Dish
- Spread 1 cup of marinara sauce in the bottom of the baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture, placing them open-side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells. Top with remaining mozzarella and sprinkle grated Parmesan.
Bake
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbling and golden brown.
- Allow the stuffed shells to rest for 5-10 minutes before serving.
Notes
Consider adding sautéed spinach or mushrooms to the ricotta mixture for more flavor. For a spicier twist, add crushed red pepper flakes to the marinara sauce. Store leftovers in an airtight container for up to three days or freeze for up to three months.