Stuffed Shells

Introduction

Stuffed shells are a comforting Italian-American classic featuring jumbo pasta filled with a creamy ricotta mixture and baked in rich marinara sauce. This dish is perfect for family dinners and easy to customize with your favorite herbs and cheeses.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes, finely chopped
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 ½ cups marinara sauce
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves, chopped
• Extra Parmesan cheese for topping

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
2. Step 2: In a medium bowl, combine ricotta cheese, sun-dried tomatoes, Parmesan, ½ cup mozzarella, garlic, Italian seasoning, salt, and pepper. Stir in the egg to help bind the filling.
3. Step 3: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish.
4. Step 4: Using a spoon or piping bag, fill each pasta shell with about 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
5. Step 5: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining ½ cup mozzarella cheese and extra Parmesan cheese.
6. Step 6: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
7. Step 7: Sprinkle with fresh basil and extra Parmesan. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, omit the egg or replace it with a flax egg to bind the filling.
• Add chopped spinach or kale to the ricotta mixture for extra greens and nutrients.
• Use fresh mozzarella instead of shredded for a creamier texture.
• Try different herbs like thyme or rosemary for a unique flavor twist.

Storage

Store leftover stuffed shells covered in the refrigerator for up to 3 days. To reheat, bake covered with foil at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual portions, but baking keeps the texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance, cover tightly with foil or plastic wrap, and refrigerate until ready to bake.

Can I freeze stuffed shells?

Absolutely. Freeze assembled stuffed shells in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Stuffed Shells

Print Recipe

★★★★★

4.8 from 130 reviews

Delicious and comforting stuffed shells filled with a creamy ricotta and sun-dried tomato mixture, baked in a rich marinara sauce and topped with melted mozzarella and Parmesan cheese. Perfect for a hearty family dinner or special occasion.

• Author: Nethan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz jumbo pasta shells (about 24 shells)

Filling

• 1 ½ cups ricotta cheese
• ½ cup sun-dried tomatoes (finely chopped)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 large egg
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Sauce and Garnish

• 2 ½ cups marinara sauce
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Fresh basil leaves (chopped)
• Extra Parmesan cheese for topping

Instructions

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until they are al dente. Drain and rinse them under cold water to prevent sticking. Set aside for stuffing.
2. Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, finely chopped sun-dried tomatoes, grated Parmesan, ½ cup shredded mozzarella, minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir in the egg thoroughly to bind the filling well.
3. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish to create a flavorful base for the stuffed shells.
4. Stuff the Shells: Using a spoon or piping bag, fill each cooked pasta shell with about 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer on top of the sauce in the baking dish.
5. Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the arranged shells. Sprinkle the reserved ½ cup of shredded mozzarella cheese and extra Parmesan cheese over the top for a cheesy finishing touch.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Remove from the oven, sprinkle with freshly chopped basil leaves and extra Parmesan cheese. Serve warm and enjoy the rich, cheesy flavors of your homemade stuffed shells.

Notes

• Make sure to rinse pasta shells with cold water to avoid sticking before stuffing.
• Use a piping bag for easier and neater filling of shells if available.
• If you prefer a spicier dish, increase the red pepper flakes to taste.
• This dish can be made ahead and refrigerated before baking; just add additional baking time if baking from cold.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Stuffed shells, ricotta pasta, baked pasta shells, Italian dinner, cheesy stuffed pasta