Description
Indulge in the ultimate comfort food with these easy Ricotta Stuffed Shells. Jumbo pasta shells are filled with a creamy ricotta cheese mixture, smothered in marinara sauce, and baked to bubbly perfection. Get the full recipe and enjoy this classic Italian-American dish
Ingredients
Scale
For the Filling
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce
- 3 cups marinara sauce
- ½ tsp dried basil
- ½ tsp dried oregano
Optional Toppings
- Additional Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
- Cook pasta shells in salted boiling water 1–2 minutes less than package instructions.
- Drain, rinse with cold water, and set aside.
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper in a bowl until smooth.
- Spread 1 cup marinara sauce in the prepared dish’s bottom.
- Stuff each shell with a generous tablespoon of the ricotta mixture.
- Arrange shells seam-side up in the dish.
- Combine remaining marinara with basil and oregano.
- Spoon sauce evenly over the shells.
- Sprinkle remaining mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 10–15 minutes until cheese is bubbly.
- Cool for 5 minutes before serving.
- Garnish with Parmesan and basil if desired.
