Description
The Best Stuffed Shells Recipe is a hearty, cheesy, and comforting Italian-American classic featuring jumbo pasta shells filled with a savory blend of ricotta, mozzarella, and Parmesan cheeses, baked in rich marinara sauce. Perfect for family dinners or special occasions, this dish combines simple ingredients with warm, melty flavors and a creamy texture that everyone loves.
Ingredients
Scale
Pasta
- 12 ounces jumbo pasta shells
Cheese Filling
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg, beaten
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce and Topping
- 3 cups marinara sauce
- Additional shredded mozzarella and grated Parmesan for topping
Optional Aromatics
- 1 small onion, finely chopped (optional, for flavor foundation)
Instructions
- Prepare the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 8 to 10 minutes. Drain carefully and rinse with cold water to stop the cooking process. Lay the shells flat on a clean kitchen towel to dry to prevent sticking.
- Make the cheesy filling: In a mixing bowl, combine ricotta, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, chopped parsley, minced garlic, beaten egg, salt, and pepper. Mix thoroughly until smooth and creamy, ensuring all cheeses are evenly distributed.
- Fill each shell: Gently spoon the cheese mixture into each cooked shell, filling generously but without overstuffing. Arrange the filled shells snugly side by side in a baking dish to hold their shape while baking.
- Add marinara sauce and cheese topping: Pour the marinara sauce evenly over the shells, making sure each shell is partially covered to keep them moist. Sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup Parmesan on top to create a golden, bubbly crust when baked.
- Bake to perfection: Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese top. Let the dish rest slightly before serving to allow the filling to set.
Notes
- Don’t overcook the shells; slightly undercooked pasta holds better texture after baking.
- Use fresh ricotta and real mozzarella cheese for best flavor and melty texture.
- If the ricotta is watery, drain it using cheesecloth to prevent a runny filling.
- Handle shells gently while filling to avoid tearing.
- Let the baked dish rest for five minutes before serving to help it set and make slicing easier.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 2 stuffed shells)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 95 mg
Keywords: stuffed shells, cheesy shells, ricotta pasta, baked pasta shells, Italian comfort food, family dinner recipe, gluten free pasta, stuffed pasta shells