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Creamy Stuffed Shells

Deliciously cheesy jumbo pasta shells filled with a rich ricotta mixture, baked in marinara sauce, and topped with gooey mozzarella.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 12 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon dried Italian herbs (oregano, basil, thyme)
  • to taste Salt and black pepper
  • Fresh parsley for garnish Fresh parsley for garnish (optional) Optional for garnish.
For the baking
  • 2 cups marinara sauce store-bought or homemade
  • Extra for topping shredded mozzarella cheese Optional for extra cheesiness.
  • Breadcrumbs to taste Breadcrumbs Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until slightly al dente. Drain and set aside to cool.
  3. In a mixing bowl, combine ricotta, mozzarella, Parmesan cheeses, egg, dried herbs, salt, and black pepper. Mix until well combined.
  4. Generously stuff each shell with the cheese mixture.
  5. Spread a layer of marinara sauce evenly in the bottom of a 9 x 13-inch baking dish. Place the stuffed shells on top and cover with the remaining marinara sauce.
  6. Sprinkle extra mozzarella cheese on top. Optionally add breadcrumbs.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
  1. Serve hot, garnished with fresh parsley if desired.

Notes

For lighter version, substitute cottage cheese for ricotta. Avoid overcooking shells to prevent splitting. Store leftovers in an airtight container for up to three days; reheat with a splash of water.