Description
Cheesy Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan, garlic, fresh basil, and egg. These shells are nestled in a savory marinara sauce, topped with extra cheese, and baked to golden bubbly perfection. Perfect for family dinners or gatherings, this dish combines rich cheese flavors with aromatic herbs for a satisfying meal.
Ingredients
Scale
Pasta Shells
- 1 box (12 oz) jumbo pasta shells
Cheese Filling
- 15 oz ricotta cheese
- 2 cups mozzarella cheese (divided: 1 cup for filling, 1 cup shredded for topping)
- 1/2 cup parmesan cheese
- 1 large egg
Additional Ingredients
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 24 oz jar marinara sauce
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare Pasta Shells: Preheat your oven to 375ยฐF (190ยฐC). Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 12-15 minutes. Drain the shells and allow them to cool slightly. Save any broken shells for another use.
- Make Cheese Filling: In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, minced garlic, chopped fresh basil, and the egg. Stir well to blend all ingredients evenly. Season the mixture with salt and pepper to taste and mix thoroughly.
- Assemble the Dish: Spread a layer of marinara sauce evenly across the bottom of a large skillet or baking dish. Using about 2 tablespoons of the cheese filling, stuff each cooked shell. Arrange the filled shells in the sauce, snugly positioned side by side.
- Top and Bake: Sprinkle the remaining shredded mozzarella cheese evenly over the arranged shells. Place the skillet or baking dish in the preheated oven and bake uncovered for 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, remove from the oven and sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve hot with additional marinara sauce on the side if desired.
Notes
- Ensure pasta shells are cooked al dente to prevent them from becoming too soft when baked.
- Feel free to substitute fresh mozzarella for shredded mozzarella for a creamier texture.
- Adding a pinch of red pepper flakes to the marinara can add a nice kick to the dish.
- Leftover cheesy stuffed shells reheat well in the oven or microwave – just cover to keep moisture.
- For a lower-fat option, use part-skim ricotta and mozzarella cheeses.
