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Classic Stuffed Shells

A comforting dish of large pasta shells filled with creamy ricotta, mozzarella, and Parmesan, all smothered in marinara sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 large shells 12 large pasta shells
  • 2 cups 2 cups marinara sauce
Cheese Filling
  • 15 oz 15 oz ricotta cheese All ingredients are Halal-compliant.
  • 1 cup 1 cup shredded mozzarella cheese Reserve 1/2 cup for topping.
  • 1/2 cup 1/2 cup grated Parmesan cheese
  • 1 each 1 egg
  • 1 teaspoon 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil the large pasta shells in salted water according to package instructions until al dente. Drain and set aside on a clean kitchen towel or a lightly greased baking sheet to cool.
  2. In a mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix everything until well combined.
  3. Carefully fill each shell with the cheese mixture using a spoon or a piping bag.
  4. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish, seam side up, and cover with the remaining marinara sauce.
  5. Sprinkle the rest of the mozzarella cheese on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is bubbly and golden.

Notes

Consider adding spinach or sautéed mushrooms to the cheese mixture for added flavor. Timing is key; ensure the pasta shells are just underdone, as they will continue cooking in the oven. Cover the dish with foil during the first half of baking if the cheese has browned too quickly. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.