Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
If you are searching for a comforting, crowd-pleasing Italian classic that feels like a warm hug on a plate, this Cheesy Baked Stuffed Shells with Marinara Sauce Recipe is exactly what you need. Picture tender jumbo pasta shells filled to the brim with a luscious blend of ricotta, mozzarella, and parmesan cheeses, all swimming in a vibrant, homemade marinara sauce. Every bite bursts with rich, melty goodness balanced by the aromatic hints of garlic and herbs. This dish is not just satisfying, but also surprisingly simple to prepare, making it perfect for weeknight dinners or special occasions where you want to impress without stress.
Ingredients You’ll Need
These ingredients are straightforward but essential, bringing together layers of flavor, texture, and gorgeous color that make this Cheesy Baked Stuffed Shells with Marinara Sauce Recipe shine on any table.
- 20 jumbo pasta shells: These large shells are perfect for stuffing with our cheesy mixture and hold everything together beautifully.
- 1 tablespoon olive oil: Adds richness and helps soften the aromatics to build depth in the sauce.
- 1/2 medium onion, chopped: Brings sweetness and texture that balances the acidity of the marinara.
- 3 garlic cloves, minced: Offers a fragrant kick that makes the sauce irresistibly flavorful.
- 1 teaspoon salt, divided: Enhances all the other ingredients without overpowering.
- 1/2 teaspoon freshly ground black pepper, divided: Adds a subtle heat and complexity.
- 1/4 teaspoon dried oregano: A classic Italian herb that gives an earthy note to the sauce.
- 3 cups marinara sauce: The vibrant, tangy base that envelops the pasta shells in a beautiful red hue.
- 15 oz ricotta cheese: Provides creamy lightness for the cheesy filling.
- 1 large egg: Acts as a binder, ensuring your cheese stuffing stays perfectly intact when baked.
- 1/3 cup parmesan cheese: Adds sharp, nutty flavor and depth to the filling.
- 3 cups shredded mozzarella cheese, divided: Melts to gooey perfection, making every bite delightfully cheesy.
- 1/4 cup parsley, plus more to garnish: Gives a fresh, herbaceous kick and a pop of color to finish the dish.
How to Make Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
Step 1: Cook Pasta Shells
Begin by boiling your jumbo pasta shells in salted water exactly as the package instructs. Stir occasionally to prevent sticking, then drain and immediately transfer to cold water. This stops the cooking process and keeps the shells pliable yet firm enough to hold that luscious cheese filling without tearing apart.
Step 2: Prepare the Marinara Sauce
In a deep pan, heat olive oil over medium-high heat and sauté the chopped onion until it’s soft and golden, about 3 to 5 minutes. Stir in minced garlic, half a teaspoon of salt, a quarter teaspoon of pepper, and oregano, cooking until the garlic’s fragrance fills your kitchen. Pour in the marinara sauce, bring to a boil, then let it simmer briefly to marry those flavors. This homemade touch elevates the sauce beyond store-bought, making it the perfect bed for your shells.
Step 3: Mix the Cheese Filling
In a large bowl, combine the creamy ricotta, 2 cups of shredded mozzarella, parmesan cheese, egg, parsley, and seasoning. Stir well to create a rich, cohesive filling that’s bursting with flavor and texture—this mixture is the heart of your Cheesy Baked Stuffed Shells with Marinara Sauce Recipe.
Step 4: Stuff the Shells
Carefully fill each cooked pasta shell with the cheese mixture using about half an ice cream scoop. Be sure not to overstuff, which can cause shells to burst during baking. Place them neatly in a casserole dish spread with marinara sauce. Once all shells are nestled in, sprinkle the remaining mozzarella over the top to form a bubbly, golden crust when baked.
Step 5: Bake to Perfection
Cover your casserole with foil and bake at 375 degrees Fahrenheit for 30 minutes until the sauce is bubbling along the edges. Uncover and broil for 2 to 4 minutes to get that perfectly browned cheese topping. Once out of the oven, garnish with fresh parsley for a pop of color and fresh herbaceousness.
How to Serve Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
Garnishes
Fresh parsley is a classic, but feel free to add a sprinkle of crushed red pepper flakes for heat or a drizzle of high-quality olive oil to make the dish even more luscious. A few fresh basil leaves can also add a bright, aromatic touch that complements the cheesy richness beautifully.
Side Dishes
This recipe pairs wonderfully with a crisp green salad tossed in lemon vinaigrette to cut the richness, garlic bread to soak up extra sauce, or even roasted vegetables like asparagus or zucchini to bring added color and nutrition to your meal.
Creative Ways to Present
For a fun twist, try layering the stuffed shells in individual ramekins for personal servings or arrange them in a spiral for a stunning centerpiece. You could also add a sprinkle of toasted breadcrumbs mixed with parmesan on top before baking for extra crunch and flair.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Baked Stuffed Shells with Marinara Sauce Recipe can be kept covered in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
This dish freezes beautifully. Assemble and bake as directed, then cool completely before wrapping tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in a 350-degree Fahrenheit oven for 20 to 25 minutes or until heated through. To restore the bubbly melted cheese texture, remove foil for the last few minutes of reheating.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While the classic blend of ricotta, mozzarella, and parmesan gives the best flavor and texture, you can experiment with adding provolone, fontina, or pecorino Romano for different notes. Just keep the balance of creaminess and meltiness in mind.
Can I make this recipe gluten-free?
Yes, simply swap the jumbo pasta shells for gluten-free pasta shells or other gluten-free pasta shapes like large rigatoni. Make sure your marinara sauce and all other ingredients are gluten-free as well.
Is it possible to prepare this dish vegan?
To make a vegan version, use plant-based cheeses and substitute the egg with a flaxseed or chia seed egg replacer. Use a marinara sauce without animal products. The texture and flavor will vary slightly but will still be delicious!
Can I prepare this recipe in advance and bake later?
Definitely! You can assemble the stuffed shells in the casserole dish, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What should I do if my shells break while stuffing?
Handle the pasta gently and avoid overcooking it initially. If a shell breaks, you can try to gently mend it with a bit of the cheese filling or simply use a piece for layering in the casserole. The sauce and cheese will bind everything deliciously during baking.
Final Thoughts
Sharing this Cheesy Baked Stuffed Shells with Marinara Sauce Recipe with you feels like handing over a little piece of foodie happiness. It’s one of those recipes that impresses effortlessly, offering comfort and joy in every bite. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to become a beloved favorite in your kitchen. Give it a try—you might find yourself making it again and again!
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Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic stuffed shells recipe features jumbo pasta shells filled with a savory mixture of ricotta, mozzarella, parmesan cheese, and fresh parsley, baked in a flavorful marinara sauce. It’s a comforting Italian-American dish perfect for family dinners or special occasions.
Ingredients
Pasta
- 20 jumbo pasta shells, cooked according to package instructions
Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon dried oregano
- 3 cups marinara sauce
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese, divided into 2 cups and 1 cup portions
- 1/4 cup parsley, plus more for garnish
Instructions
- Cook Pasta: Preheat your oven to 375˚F. Cook the jumbo pasta shells in salted boiling water according to the package instructions, stirring occasionally to prevent sticking. Once cooked, drain the shells and immediately transfer them to a pot filled with cold water to stop the cooking process and keep the shells from sticking together.
- Make Sauce: In a deep pan over medium-high heat, heat 1 tablespoon olive oil. Add the chopped onion and sauté for 3-5 minutes until softened and golden. Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano, sautéing for another minute until the garlic is fragrant. Pour in the marinara sauce, bring it to a boil, then reduce to a simmer for 2 minutes. Pour the sauce evenly into the bottom of a 9×13-inch casserole dish.
- Prepare Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 2 cups shredded mozzarella, parmesan cheese, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well until thoroughly mixed and smooth.
- Stuff Shells: Using about half an ice cream scoop or spoon, fill each cooked pasta shell carefully without overstuffing. Arrange the stuffed shells in a single layer over the marinara sauce in the casserole dish. Evenly sprinkle the remaining 1 cup shredded mozzarella over the top of the shells.
- Bake: Cover the casserole tightly with foil and bake in the preheated oven for 30 minutes, until the sauce is bubbling around the edges. Remove the foil and broil for 2-4 minutes to lightly brown and bubble the cheese topping. Remove from the oven and garnish with extra chopped parsley before serving.
Notes
- Be careful not to overcook the pasta shells; they should be al dente so they hold their shape when stuffed.
- To prevent shells from sticking after cooking, rinse with cold water or place in cold water immediately once drained.
- You can prepare this dish a day ahead and refrigerate before baking; just increase bake time slightly if baking straight from the fridge.
- For extra flavor, add Italian seasoning or fresh basil to the cheese filling.
- Use fresh mozzarella if available for a creamier topping texture.
- Broiling at the end adds a nicely browned, bubbly cheese crust—watch closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
