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Stuffed Shells

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/stuffed-shells/