Description
Creamy ricotta-stuffed jumbo pasta shells baked to perfection in a rich marinara sauce, topped with bubbling melted cheese. This classic Italian comfort dish is a favorite for family dinners and special gatherings alike.
Ingredients
20 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
3 cups marinara sauce
1/4 cup water
Fresh basil leaves, for garnish (optional)
Instructions
- Cook the Pasta Shells:
- Boil salted water in a large pot. Cook shells until al dente, as per package instructions.
- Drain, rinse with cold water, and set aside.
- Prepare the Ricotta Filling:
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- Assemble the Dish:
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce in a 9×13-inch baking dish. Stir in 1/4 cup water to thin the sauce.
- Stuff each shell with 2 tablespoons of ricotta filling. Arrange seam-side up in the dish.
- Pour remaining marinara over shells and sprinkle with extra mozzarella.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil and serve warm with garlic bread or a side salad.
Notes
Add cooked ground beef or sausage to the marinara for a protein-packed version.
Substitute spinach or kale in the filling for a nutritious twist.
Use gluten-free shells for a celiac-friendly dish.
Store leftovers in the refrigerator for up to 3 days or freeze before baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-6 servings
- Calories: 325 kcal
