Stuffed Shells
A delicious and comforting dish featuring jumbo pasta shells filled with creamy cheese and served in rich marinara sauce, perfect for family dinners and gatherings.
Ingredients
Pasta and Sauce Ingredients
- 20 pieces jumbo pasta shells (cooked to package instructions) Cooked according to package instructions.
- 3 cups marinara sauce Store-bought or homemade.
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tsp salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 1/4 tsp dried oregano
Cheese Filling Ingredients
- 15 oz ricotta cheese
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese (divided) 2 cups for filling, 1 cup for topping.
- 1/4 cup parsley (plus more to garnish) Freshly chopped.
Instructions
Cook Pasta
- Preheat your oven to 375˚F.
- Cook the jumbo pasta shells in salted water according to the package instructions, stirring several times to prevent sticking.
- Drain the shells and fill the pot with cold water to stop the cooking and keep them from sticking together.
Make Sauce
- In a deep pan over medium-high heat, add 1 tablespoon of olive oil and sauté the chopped onion until it softens and turns golden, about 3-5 minutes.
- Add the minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of oregano. Sauté for another minute, stirring constantly until the garlic is fragrant.
- Add 3 cups of marinara sauce, bring it to a boil, then reduce heat and simmer for 2 minutes.
- Pour the sauce into the bottom of a 9x13 casserole dish.
Cheese Filling
- In a large bowl, combine 15 ounces of ricotta cheese, 2 cups of mozzarella, 1/3 cup of parmesan, 1 large egg, 1/4 cup of parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until everything is well mixed.
Stuff Shells
- Use about 1/2 an ice cream scoop or just enough filling to fill each shell (don’t overstuff).
- Place the shells in a single layer over the marinara sauce in the casserole dish.
- Sprinkle the remaining 1 cup of mozzarella cheese on top.
Bake
- Cover the dish with foil and bake for 30 minutes, until the sauce is bubbling at the edges.
- Remove the foil and broil for 2-4 minutes to lightly brown the cheese.
- Remove from the oven and garnish with parsley before serving.
Notes
Tips: Cook the pasta shells al dente so they don’t get mushy. You can add spicy sausage or vegetables to the filling for extra flavor. For a creamier texture, add more ricotta cheese. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.