Description
This Stuffed Shells Recipe is a classic Italian-American comfort food dish that’s easy to make and always a crowd-pleaser. Jumbo pasta shells are filled with a creamy ricotta cheese mixture, then baked in a flavorful marinara sauce and topped with melted mozzarella cheese.
Ingredients
Units
Scale
- 20 jumbo pasta shells, cooked to package instructions
- 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
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup parsley, plus more to garnish
Instructions
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill the pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 tablespoon olive oil and sauté chopped onion until softened and golden (3-5 minutes). Add minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano. Sauté another 1 minute, stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil, then simmer for 2 minutes and pour the sauce into the bottom of a 9×13 casserole dish.
- Make Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
- Stuff Shells: Use about 1/2 an ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Notes
- Pasta: You can use any size pasta shells you like, but jumbo shells are recommended for this recipe.
- Sauce: Use your favorite marinara sauce, or make your own.
- Cheese: You can use a combination of different cheeses for the filling, such as ricotta, mozzarella, parmesan, and asiago.
- Make Ahead: You can assemble the stuffed shells ahead of time and bake them later. Simply cover and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 600kcal
- Sugar: 10g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
