Easy Stuffed Shells
A comforting dish with jumbo pasta shells filled with a creamy cheese mixture, topped with marinara sauce and melted cheese, perfect for family dinners.
Ingredients
Pasta and Sauce
- 12-16 pieces Jumbo pasta shells The star of the dish, tender yet sturdy enough to hold the filling.
- 3-4 cups Marinara sauce Store-bought or homemade, this sauce will blanket your shells in deliciousness.
Cheese Filling
- 15 oz Ricotta cheese A creamy base that adds richness and texture.
- 1 cup Mozzarella cheese, shredded Feel free to use part-skim for a healthier option.
- ½ cup Parmesan cheese, grated Adds nuttiness and depth of flavor; substitute with nutritional yeast for a vegan version.
- 1 large Egg Helps bind the filling together perfectly.
Seasonings
- 1 tsp Garlic powder An essential flavor enhancer.
- to taste Salt To elevate all the flavors.
- to taste Pepper To elevate all the flavors.
- to taste Fresh herbs (basil or parsley) For a pop of freshness and color.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and start boiling a large pot of salted water for the pasta.
- Cook the jumbo shells according to the package instructions until al dente. Drain and set aside on a baking sheet to cool slightly.
- In a large bowl, combine ricotta, ¾ cup mozzarella, Parmesan, the egg, garlic powder, salt, and pepper. Mix until creamy and smooth.
- Spread about half of the marinara sauce evenly across the bottom of a baking dish.
- Fill each shell with the cheese mixture, using a spoon or a piping bag for neatness. Place the filled shells side by side in the baking dish.
- Top with the remaining marinara sauce and sprinkle the remaining mozzarella over the top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for 5-10 minutes before serving, allowing flavors to meld and the cheese to set.
Notes
You can keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the assembled dish before baking.