Description
Creamy ricotta-stuffed pasta shells baked in savory marinara sauce, topped with melted cheese—perfect for a hearty dinner or a crowd-pleasing meal. This easy-to-make dish is customizable and ideal for weeknight dinners or special occasions.
Ingredients
For the Filling:
12 oz jumbo pasta shells
15 oz ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 large egg
2 tbsp fresh parsley, chopped
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Sauce:
3 cups marinara sauce
½ tsp dried basil
½ tsp dried oregano
Optional Toppings:
Additional Parmesan cheese
Fresh basil leaves
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
- Cook pasta shells in salted boiling water 1–2 minutes less than package instructions. Drain, rinse with cold water, and set aside.
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, salt, and pepper in a bowl until smooth.
- Spread 1 cup marinara sauce in the prepared dish’s bottom.
- Stuff each shell with a generous tablespoon of the ricotta mixture. Arrange shells seam-side up in the dish.
- Combine remaining marinara with basil and oregano. Spoon sauce evenly over the shells.
- Sprinkle remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes until cheese is bubbly.
- Cool for 5 minutes before serving. Garnish with Parmesan and basil if desired.
Notes
Customize with added spinach, mushrooms, or ground meat for extra flavor.
Gluten-free shells can be used for a dietary-friendly option.
Assemble a day ahead and bake fresh or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
