Description
Classic Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, parmesan cheeses, and Italian seasoning, baked in marinara sauce until bubbly and golden. Perfect for a family dinner or special occasion, this recipe combines rich flavors and gooey cheese for a crowd-pleasing meal.
Ingredients
Scale
Pasta Shells
- 24 jumbo pasta shells, cooked according to package directions
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 1/2 cup grated Parmesan cheese
Sauce and Topping
- 3 cups marinara sauce, divided use
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Marinara Sauce: Spread 1 1/2 cups of marinara sauce evenly across the bottom of the prepared baking dish to create a flavorful base for the shells.
- Make Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese. Stir thoroughly until all ingredients are evenly mixed.
- Stuff the Pasta Shells: Carefully fill each cooked jumbo pasta shell with the cheese mixture, then arrange the filled shells in the baking dish over the layer of marinara sauce.
- Add Sauce and Cheese Topping: Spoon the remaining 1 1/2 cups of marinara sauce over the stuffed shells, followed by sprinkling the remaining 1 1/2 cups of shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley for freshness, and serve warm for a delicious meal.
Notes
- Undercook the pasta shells by 1-2 minutes during boiling to ensure they maintain firmness and don’t overcook during baking.
- Whole milk ricotta and mozzarella cheeses provide a richer flavor, but part-skim versions can be used to reduce calories.
- Grate your own cheese instead of using pre-shredded to avoid anti-caking agents and get better melting texture.
Nutrition
- Serving Size: 1 serving (approximately 4 stuffed shells)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
