Classic Stuffed Shells
Classic Stuffed Shells are a comforting dish filled with a creamy ricotta mixture, baked in marinara sauce, making them perfect for family dinners or special occasions.
Ingredients
For the pasta
- 24 pieces jumbo pasta shells plus 4 extra in case some tear
- 1 tablespoon kosher salt for flavoring the pasta water
For the filling
- 15 oz whole-milk ricotta cheese creamy and rich filling base
- 1 large egg to bind the filling together
- 1.5 cups shredded mozzarella cheese divided for filling and topping
- 0.5 cup finely grated Parmesan cheese adds a nutty depth to the filling
- 2 tablespoons chopped fresh parsley for a fresh aromatic touch
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 teaspoon Italian seasoning for an Italian flavor profile
- 0.5 teaspoon garlic powder for warmth and depth
- 0.5 teaspoon kosher salt for flavor balance
- 0.25 teaspoon black pepper for a hint of heat
For assembly
- 3 cups marinara sauce divided for layering
- 1 tablespoon olive oil for greasing the baking dish
- 2 tablespoons grated Parmesan cheese for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Bring a large pot of water to a rolling boil. Add kosher salt, then add the jumbo shells and cook according to the package directions, reducing the time by one minute for al dente texture.
- Drain the cooked shells and rinse them in cool water. Spread them out on a tray to prevent sticking.
- In a mixing bowl, combine ricotta cheese, egg, 1 cup of mozzarella, 1/2 cup of Parmesan, parsley, basil, Italian seasoning, garlic powder, salt, and black pepper. Mix gently until well blended.
Assembly
- Pour 1 cup of marinara sauce into the bottom of the baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture and place them in the dish open-side up.
- Spoon the remaining 2 cups of marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan.
Baking
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes until the sauce is bubbling and the cheese is golden.
- Let the stuffed shells rest for 5-10 minutes before serving.
Notes
Ensure your pasta is al dente to prevent tearing. Always let the dish rest after baking for better serving. Fresh herbs offer the best flavor.