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Cheesy Stuffed Shells

Cheesy Stuffed Shells
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Cheesy Stuffed Shells is a warm, comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy blend of ricotta, mozzarella, and parmesan cheeses, fresh herbs, and baked in a rich marinara sauce. Perfect for family dinners or special occasions, this recipe delivers layers of cheesy goodness and herbaceous flavors that everyone will love.

Ingredients

Scale

Pasta

  • 1 box jumbo pasta shells (about 12–15 shells)

Cheese Filling

  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and freshly ground black pepper, to taste

Sauce and Flavorings

  • 4 cups marinara sauce
  • 1/2 cup finely chopped onion
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Pasta Shells: Cook the jumbo pasta shells in salted boiling water until al dente, about 9-12 minutes. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside to cool slightly for easy handling.
  2. Make the Cheese Filling: In a large bowl, combine the ricotta, 1 1/2 cups shredded mozzarella, 1/2 cup grated parmesan, chopped basil, parsley, minced garlic, egg, salt, and pepper. Stir until smooth and creamy, ensuring all cheeses are well mixed.
  3. Stuff the Shells: Using a spoon or your hands, fill each cooked pasta shell generously with the cheese mixture. Avoid overstuffing to prevent splitting during baking.
  4. Prepare the Baking Dish: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and create a flavorful base.
  5. Assemble the Dish: Arrange the stuffed shells in a single layer over the sauce. Cover them with the remaining marinara sauce, then sprinkle with the remaining mozzarella and parmesan cheeses.
  6. Bake to Perfection: Cover the baking dish with foil and bake for 25 minutes. Remove the foil during the last 10 minutes to allow the cheese topping to become bubbly and golden brown.

Notes

  • Do not overcook the pasta; al dente shells hold shape and texture better after baking.
  • Use fresh herbs like basil and parsley to enhance the flavor of the filling.
  • Let the cheese filling rest for 10 minutes before stuffing for better consistency and melding of flavors.
  • Apply sauce beneath and over the shells but don’t use excessive amounts to avoid sogginess.
  • Cover the baking dish while baking to trap steam and keep shells moist and tender.

Nutrition

Keywords: cheesy stuffed shells, stuffed pasta shells, baked stuffed shells, Italian comfort food, ricotta stuffed pasta

Find it online: https://emillycooks.com/cheesy-stuffed-shells/