Description
Cheesy Stuffed Shells are a beloved Italian-American classic, offering a delicious combination of creamy, cheesy filling and savory marinara sauce. These jumbo pasta shells are packed with a blend of ricotta, mozzarella, and Parmesan, then baked until bubbly and golden. Perfect for family dinners, entertaining, or as a make-ahead meal, this dish is guaranteed to bring comfort and joy to any occasion.
Ingredients
20–25 jumbo pasta shells
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 teaspoons Italian seasoning
2–3 cups marinara sauce (homemade or store-bought)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until smooth and well-combined.
- Pour a thin layer of marinara sauce into the bottom of a baking dish.
- Stuff each cooked shell with the ricotta mixture and arrange the stuffed shells in the prepared baking dish.
- Pour the remaining marinara sauce over the stuffed shells, making sure they’re well-covered.
- Sprinkle the remaining ½ cup of mozzarella cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
Notes
Vegetarian Spinach Stuffed Shells: Add sautéed spinach to the ricotta mixture for extra nutrition and flavor.
Meat Lover’s Stuffed Shells: Mix in cooked ground beef, sausage, or chicken to the cheese filling for a heartier dish.
Spicy Stuffed Shells: Add red pepper flakes to the marinara sauce or mix some hot Italian sausage into the filling.
Herb-Infused: Customize with fresh herbs like basil, thyme, or oregano for a fragrant twist.
Cheese Lover’s Version: Use a blend of different cheeses, such as provolone or gouda, for a richer flavor.
Gluten-Free Option: Use gluten-free jumbo pasta shells for those with dietary restrictions.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze the assembled, unbaked shells for up to 3 months and bake from frozen (45-55 minutes covered, then 10 minutes uncovered).
Nutrition
- Serving Size: 1 serving (approx. 4-5 shells)
- Calories: 350
- Sugar: 8g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
