If you’re craving a comforting, cheesy, and utterly delicious Italian dish, you’ve just found your new favorite: the Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe. This recipe brilliantly combines tender jumbo pasta shells filled with a creamy ricotta and mozzarella mixture, all nestled in a rich marinara sauce and crowned with bubbly, golden mozzarella. It’s the perfect meal to share with family or friends, bringing warmth and joy to any dinner table.
Ingredients You’ll Need
Don’t let the list fool you—each ingredient in this Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe plays a vital role in creating that classic Italian flavor and texture that melts in your mouth. From fresh herbs to creamy cheeses and savory sauce, every component is simple yet essential to the dish’s success.
- 20 jumbo pasta shells: These are the perfect size for stuffing and hold the cheesy filling beautifully.
- 1 tablespoon olive oil: Helps sauté the onions and garlic, adding a subtle richness.
- 1/2 medium onion, chopped: Adds sweetness and depth to the marinara base.
- 3 garlic cloves, minced: Brings a fragrant punch that elevates the sauce.
- 1 teaspoon salt, divided: Enhances all the flavors throughout the dish.
- 1/2 teaspoon freshly ground black pepper, divided: Adds just enough spice without overpowering.
- 1/4 teaspoon dried oregano: Introduces that classic Italian herbaceous note.
- 3 cups marinara sauce: The heart of the dish, providing tangy tomato goodness.
- 15 oz ricotta cheese: The creamy base for the filling that makes every bite luscious.
- 1 large egg: Binds the cheese filling together so it stays perfectly inside the shells.
- 1/3 cup parmesan cheese: Adds a salty, nutty flavor that compliments the ricotta wonderfully.
- 3 cups shredded mozzarella cheese, divided: Used both inside and on top for that signature melty, cheesy finish.
- 1/4 cup parsley, plus more to garnish: Freshness and color that brighten up the plate and flavor.
How to Make Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe
Step 1: Cook Your Pasta Shells to Perfection
Start by bringing a pot of salted water to a boil. Cook your jumbo pasta shells exactly according to the package instructions to achieve that ideal al dente texture. Stir them often to prevent sticking. Once cooked, drain and transfer the shells into cold water to stop the cooking process and keep them from sticking together. This simple step ensures your shells remain tender but sturdy enough to hold the filling.
Step 2: Create a Flavorful Marinara Sauce
In a deep pan over medium heat, warm up the olive oil and sauté the chopped onions until they turn golden and soft, about 3 to 5 minutes. Then, stir in the garlic along with half a teaspoon of salt, a quarter teaspoon of black pepper, and oregano. Keep things moving in the pan for about a minute until the garlic releases its amazing fragrance. Pour in your marinara sauce, bring it to a boil, then reduce the heat and let it simmer gently for 2 minutes. This sauce becomes the wonderful bed for your stuffed shells!
Step 3: Prepare the Luscious Cheese Filling
In a spacious bowl, combine the ricotta cheese, two cups of shredded mozzarella, parmesan, egg, parsley, and the remaining salt and pepper. Stir everything together until the mixture is smooth and creamy. This filling is where the magic happens — it’s cheesy, fresh, and perfectly seasoned.
Step 4: Fill Those Jumbo Shells
Take your cooled pasta shells and fill each one with about half an ice cream scoop of your cheese mixture. Be careful not to overfill so the shells hold together well while baking. Layer each stuffed shell in a single row over the marinara sauce in your casserole dish. This step sets the stage for melting flavors and dreamy textures.
Step 5: Top and Bake to Gooey Perfection
Sprinkle the remaining cup of mozzarella cheese evenly over the stuffed shells. Cover your dish tightly with foil and bake in the preheated 375°F oven for 30 minutes. You’ll know it’s ready when the sauce bubbles invitingly at the edges. For a golden, bubbly top, remove the foil and broil for 2 to 4 minutes until the cheese browns slightly. Finish by garnishing with fresh parsley—now it’s time to dig in!
How to Serve Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil can brighten up the dish visually and add a fresh herbal note. For an extra touch, a grating of parmesan or a drizzle of good olive oil right before serving can elevate every bite.
Side Dishes
Pair this hearty stuffed shells dish with a crisp green salad dressed in a lemon vinaigrette or some roasted vegetables for a balanced meal. Garlic bread or a crusty Italian loaf are perfect for soaking up any leftover marinara sauce.
Creative Ways to Present
Try serving your stuffed shells in individual ramekins for an elegant presentation or portion them on large platters surrounded by fresh herbs. A sprinkle of red pepper flakes adds a pop of color and gentle heat if your guests like some spice.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells store beautifully in an airtight container in the refrigerator for up to three days. The flavors meld even more, making for an even tastier next-day meal.
Freezing
This Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe is also freezer-friendly. Freeze unbaked stuffed shells in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. For baked leftovers, place them in an airtight container before freezing.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm in a 350°F oven covered with foil to prevent drying out, about 20-30 minutes until heated through. A quick broil at the end will revive the cheesy top’s delicious golden crust.
FAQs
Can I use other types of cheese instead of ricotta?
Absolutely! Cottage cheese is a common substitute that can add a slightly different texture, or you can mix ricotta with mascarpone for an extra creamy filling. Just adjust seasonings as needed.
Is it necessary to cook the pasta shells before stuffing?
Yes, cooking the shells until al dente ensures they are pliable and won’t break when filled. The cold water rinse after cooking also helps prevent sticking.
Can I make this dish gluten-free?
Definitely. Just swap the jumbo pasta shells with gluten-free pasta shells that are available in most stores. Be sure to check cooking instructions as cooking times may vary.
What can I do if I don’t have marinara sauce on hand?
You can make a quick marinara using canned crushed tomatoes, garlic, and Italian seasoning sautéed together. It’s a great way to use pantry staples without sacrificing flavor.
How spicy is this stuffed shells recipe?
This recipe is mild by design, focusing on comforting flavors. If you like spice, you can add red pepper flakes to the sauce or sprinkle them on top before serving.
Final Thoughts
This Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe is one of those dishes that feels like a warm hug from your kitchen. It’s approachable, full of comforting flavors, and perfect for gathering loved ones around the table. Give it a try—you might find yourself making it over and over for those cozy nights in.
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Stuffed Shells with Ricotta, Marinara, and Mozzarella Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic stuffed shells recipe features tender jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, baked in a flavorful homemade marinara sauce. It’s a comforting Italian-American dish perfect for family dinners or special occasions, boasting a delicious balance of cheesy goodness and savory tomato sauce with aromatic herbs.
Ingredients
Pasta
- 20 jumbo pasta shells, cooked 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 (2 cups for filling, 1 cup for topping)
- 1/4 cup parsley, plus more to garnish
Instructions
- Cook Pasta: Preheat your oven to 375°F. 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 rinse them with cold water to stop the cooking process and prevent them from sticking together.
- Make Sauce: In a deep pan over medium-high heat, heat 1 tablespoon of olive oil. Sauté the chopped onion for 3-5 minutes until softened and golden. Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and dried oregano. Cook, stirring constantly, for about 1 minute until the garlic is fragrant. Pour in the marinara sauce and bring it to a boil, then reduce to a simmer for 2 minutes. Transfer the sauce to the bottom of a 9×13 inch casserole dish.
- Make Cheese Filling: In a large bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, parmesan cheese, egg, 1/4 cup chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the filling is smooth and well blended.
- Stuff Shells: Carefully fill each cooked pasta shell with about half an ice cream scoop or just enough to fill without overstuffing. Arrange the stuffed shells in a single layer over the marinara sauce in the casserole dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the stuffed shells.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated 375°F oven for 30 minutes until the sauce is bubbling. Remove the foil and switch the oven to broil. Broil the stuffed shells for 2-4 minutes, or until the cheese on top is lightly browned and bubbly. Remove from the oven and garnish with additional chopped parsley before serving.
Notes
- Be careful not to overfill the shells to prevent leakage during baking.
- You can use fresh parsley or substitute with basil for a different flavor twist.
- If marinara sauce is not available, a jarred tomato sauce can be used as a shortcut.
- Let the dish rest for 5 minutes after baking for easier serving.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
