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
Scale
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
