Ingredients
To make these delicious Italian Stuffed Shells, you’ll need the following ingredients:
20 jumbo pasta shells
1 lb ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
2 cups marinara sauce
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Preheat the Oven: Start by preheating your oven to 375°F (190°C).
Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and set aside.
Prepare the Filling: In a large bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
Stuff the Shells: Carefully spoon the ricotta mixture into each cooked pasta shell, filling them generously.
Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, then top with the remaining marinara sauce.
Add Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.
Tips and Variations
Make Ahead: You can prepare the stuffed shells up to 24 hours in advance. Simply assemble the dish, cover it with foil, and refrigerate until you’re ready to bake.
Freezer-Friendly: This recipe freezes well. Assemble the shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Protein Boost: For added protein, mix cooked ground beef, Italian sausage, or shredded chicken into the ricotta filling.
Vegetarian Twist: Add sautéed spinach, mushrooms, or zucchini to the ricotta mixture for a veggie-packed version.
Gluten-Free Option: Use gluten-free pasta shells to make this recipe suitable for those with gluten sensitivities.
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