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Cheesy stuffed shells filled with ricotta and topped with marinara sauce

Cheesy Stuffed Shells

Cheesy stuffed shells are a delightful dish that combines comfort and simplicity, perfect for busy families.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12-15 pieces jumbo pasta shells
  • 1.5 cups ricotta cheese
  • 1.5 cups mozzarella cheese, shredded plus extra for topping
  • 0.5 cups grated Parmesan cheese
  • 1 piece egg
  • 1 tablespoon Italian seasoning
  • to taste salt
  • to taste pepper
Sauce and Garnish
  • 2 cups marinara sauce store-bought or homemade
  • Fresh basil or parsley optional for garnish

Method
 

Preparation
  1. Cook the jumbo pasta shells in salted boiling water for about 8-10 minutes until al dente. Drain and rinse with cold water.
  2. In a large bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well combined and flavorful.
Assembly
  1. Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in a 9x13 inch baking dish.
  2. Fill each cooked shell generously with the cheese mixture and arrange them seam side up in the baking dish. Pour remaining marinara over the shells and sprinkle additional mozzarella on top.
Baking
  1. Cover the baking dish with aluminum foil (sprayed with cooking spray to avoid sticking). Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  2. Let cool for a few minutes before serving. Garnish with fresh basil or parsley.

Notes

Don’t overcook the shells, use a pastry bag for easier filling, and leftovers keep well. Can be assembled ahead of time and refrigerated.