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 375ËšF. 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.
