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The Best Stuffed Shells Recipe

The Best Stuffed Shells Recipe
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The Best Stuffed Shells Recipe is a comforting Italian-American classic featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce. This dish delivers a perfect balance of velvety filling, tangy tomato notes, and tender pasta, ideal for family dinners and special occasions alike.

Ingredients

Scale

Pasta

  • 12–16 Jumbo Pasta Shells

Cheese Filling

  • 15 oz Ricotta Cheese
  • 1 cup shredded Mozzarella Cheese (plus extra for topping)
  • 1/2 cup grated Parmesan Cheese (plus extra for topping)
  • 1 large Egg
  • 2 cloves Garlic, minced
  • 2 tbsp fresh Basil, chopped
  • 2 tbsp fresh Parsley, chopped
  • Salt and Pepper to taste

Sauce

  • 3 cups Marinara Sauce (fresh or store-bought)

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 8 to 10 minutes. Drain carefully and place on a lightly greased tray to prevent sticking.
  2. Prepare the Cheese Filling: In a bowl, combine ricotta, shredded mozzarella, grated Parmesan, minced garlic, chopped basil and parsley, egg, salt, and pepper. Mix gently until well incorporated, being careful not to overwork.
  3. Stuff the Shells: Spoon the cheese mixture evenly into each cooked shell, filling generously but gently to avoid breaking the pasta.
  4. Assemble the Dish: Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells snugly in a single layer, then cover with the remaining sauce. Sprinkle extra mozzarella and Parmesan cheese on top.
  5. Bake to Perfection: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 10 to 15 minutes, until the cheese is bubbling and golden brown.

Notes

  • Don’t overcook pasta; slightly undercooked shells hold filling better during baking.
  • Use full-fat cheeses for a creamier, richer filling and to prevent dryness.
  • Use a piping bag or small spoon for even, neat stuffing of shells.
  • Let the dish rest 5 to 10 minutes before serving to help set the filling.
  • Fresh herbs significantly enhance flavor and aroma.

Nutrition

Keywords: stuffed shells, baked pasta, ricotta, mozzarella, Parmesan, marinara sauce, Italian-American, comfort food

Find it online: https://emillycooks.com/the-best-stuffed-shells-recipe/