Description
Cheesy baked stuffed shells bring comfort and nostalgia to dinner tables with their rich Italian-inspired goodness. Creamy ricotta, herbs, and melted mozzarella promise a satisfying meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Pasta and Cheese:
- 12 jumbo pasta shells
- 15 ounces (425 grams) ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
Main Filling Components:
- 1 egg
- 2 tablespoons fresh parsley
- 2 cloves garlic
Seasoning and Sauce:
- 1 cup marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil jumbo pasta shells in salted water until tender yet firm, approximately 8-9 minutes, then drain and set aside to cool.
- Create a creamy filling by whisking together smooth ricotta, shredded mozzarella, grated parmesan, beaten egg, chopped fresh parsley, kosher salt, and cracked black pepper until well combined.
- Carefully spoon the prepared cheese mixture into each cooled pasta shell, ensuring they are generously filled without overflowing.
- Prepare a baking dish by spreading a thin, even layer of marinara sauce across the bottom to prevent sticking and add flavor.
- Arrange the stuffed shells carefully in the prepared baking dish, positioning them closely but not touching each other.
- Pour additional marinara sauce over the shells, covering them completely and allowing some sauce to pool around the edges.
- Transfer the baking dish to a preheated oven at 375°F (190°C) and bake for 25-30 minutes until the sauce is bubbling and the cheese appears golden and melted.
- Remove from the oven and let rest for 5 minutes to allow the filling to set and cool slightly.
- Garnish with freshly chopped parsley and serve hot, offering an elegant Italian-inspired main course.
Notes
- Ensure shells are cooked just until al dente to prevent them from becoming mushy when baked.
- Drain pasta thoroughly and let cool slightly before stuffing to make handling easier and prevent cheese mixture from melting too quickly.
- For a lighter version, swap full-fat cheeses with part-skim ricotta and low-fat mozzarella to reduce calories without sacrificing flavor.
- Make the dish gluten-free by using gluten-free jumbo pasta shells and checking marinara sauce ingredients for potential gluten contamination.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg