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The Best Cheesy Stuffed Pasta Shells

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The Best Cheesy Stuffed Pasta Shells are jumbo shells filled with a creamy blend of ricotta, mozzarella, and Parmesan cheese, then baked in marinara sauce until bubbly and golden. A comforting, Italian-inspired favorite perfect for any occasion.

Ingredients

  • 20–24 jumbo pasta shells
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil or parsley, chopped
  • Salt and black pepper, to taste
  • 3 cups marinara sauce (store-bought or homemade)
  • 1 tablespoon olive oil (for boiling pasta)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil with a splash of olive oil. Cook the pasta shells until just al dente. Drain and rinse with cool water.
  3. In a large bowl, mix ricotta, half the mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper until well combined.
  4. Spread a thin layer of marinara sauce in the bottom of the baking dish.
  5. Stuff each shell with the cheese mixture and arrange in the dish.
  6. Pour remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
  8. Let rest for 5 minutes before serving. Garnish with extra herbs if desired.

Notes

  • Add cooked spinach or sautéed mushrooms to the filling for extra veggies.
  • Use cottage cheese in place of ricotta for a lighter version.
  • Top with provolone or Italian cheese blend for extra cheesiness.
  • To freeze, assemble and wrap tightly before baking. Bake from frozen, adding 15–20 minutes to cooking time.

Nutrition

Find it online: https://recipesbyliza.com/the-best-cheesy-stuffed-pasta-shells/