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
Scale
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
