Description
Delicious stuffed jumbo pasta shells filled with a creamy cheese mixture and topped with marinara sauce.
Ingredients
Scale
- 20–24 jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo shells and cook just until al dente, about 9–10 minutes. Be careful not to overcook, as they’ll soften more during baking. Drain and rinse gently under cool water to stop the cooking. Set aside.
- Mix the Filling: In a medium bowl, stir together ricotta cheese, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Fill the Shells: Preheat the oven to 375°F (190°C). Spread 1 ½ cups of marinara sauce over the bottom of a 9×13-inch baking dish. Using a spoon, fill each shell with the cheese mixture and place them open side up in the dish.
- Add More Sauce and Cheese: Once all the shells are filled and arranged, spoon the remaining marinara sauce over the top. Sprinkle with the remaining ½ cup of mozzarella cheese.
- Bake Until Bubbly: Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is melted and slightly golden. Garnish with parsley before serving, if desired.
Notes
- Be careful not to overcook the pasta shells to maintain their shape.
- Feel free to substitute different cheeses based on your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg