Stuffed Shells Recipe
Delicious stuffed shells filled with a three-cheese ricotta mixture, fresh herbs, and garlic, baked in homemade marinara sauce. A comforting dish perfect for any occasion.
Equipment
- 9x13 baking dish
Ingredients
Pasta
- 8 oz jumbo shells 18 shells but throw in a few extras
- salt to taste
- fresh cracked black pepper to taste
- 1 teaspoon garlic powder
Ricotta filling
- 15 oz whole milk ricotta cheese
- 8 oz shredded Mozzarella cheese
- ½ cup fresh grated Parmesan cheese
- 1 egg
- 1 tablespoon minced parsley fresh or dry
- 1 tablespoon minced basil fresh or dry
- 1 teaspoon dry oregano
- 3 cloves garlic pressed
- salt to taste
- fresh cracked black pepper to taste
Topping
- ½-1 cup shredded Mozzarella cheese
- ½ teaspoon dry oregano
Sauce
- 3 cup marinara sauce
Instructions
Preparation
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
- Salt pasta cooking water well to infuse it with more flavor.
- Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven.
- Once cooked, strain, and set aside to cool down enough to be handled.
Ricotta Filling
- While pasta is cooking, mix the filling. Combine ricotta cheese, egg, herbs, pressed garlic, parmesan cheese, mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well until all ingredients are evenly incorporated.
Baking
- Spread about 3 cups of marinara sauce over the bottom of the 9×13 baking dish and spread it evenly.
- Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the pan. Place the stuffed shells in the baking dish seam up to prevent the filling from leaking out.
- Sprinkle some Mozzarella cheese and oregano over each shell and bake for about 20-25 minutes until cheese is melted and edges are bubbling.
Notes
Make Ahead: Cook jumbo shells and stuff each shell with the ricotta filling. Spread the sauce in a baking dish and nestle the stuffed shells into it. Cover the baking dish air-tight and refrigerate for a day or so. When ready, take the dish out of the refrigerator and let it sit while the oven preheats. Bake for 25-30 minutes. Storing: You can store baked shells in the same baking dish after cooling to room temperature. Properly stored, they should last 3-4 days. Freezing: To freeze, assemble the shells in a freezer-safe dish but do not bake. Cover tightly and freeze for up to 3 months. Bake from frozen at 350°F for 60-70 minutes or until heated through.
Nutrition
Serving: 1stuffed shellCalories: 454kcalCarbohydrates: 39gProtein: 27gFat: 21gSaturated Fat: 12gCholesterol: 98mgSodium: 1085mgPotassium: 622mgFiber: 3gSugar: 6gVitamin A: 1285IUVitamin C: 9.9mgCalcium: 470mgIron: 2.5mg
Tried this recipe?Let us know how it was!