Description
Classic Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta and mozzarella cheese mixture, seasoned with Italian herbs, and baked in savory marinara sauce topped with melted cheese. This hearty meal is perfect for family dinners and gatherings.
Ingredients
Scale
Shells
- 24 jumbo pasta shells, cooked according to package directions
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 1/2 cup grated Parmesan cheese
Sauce and Topping
- 3 cups marinara sauce, divided
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley
- Cooking spray for the pan
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F (190°C). Lightly coat a 9″x13″ baking pan with cooking spray to prevent sticking.
- Spread sauce: Evenly spread 1 1/2 cups of marinara sauce over the bottom of the prepared baking dish.
- Mix cheese filling: In a large mixing bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, Italian seasoning, egg, salt, pepper, and grated Parmesan cheese. Stir well until the ingredients are thoroughly incorporated.
- Fill shells: Carefully stuff each cooked pasta shell with the cheese mixture and place them filled-side up in the baking dish over the sauce layer.
- Add remaining sauce and cheese: Spoon the remaining 1 1/2 cups of marinara sauce evenly over the stuffed shells. Then sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese on top to cover.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and starting to brown lightly on top.
- Garnish and serve: Sprinkle chopped parsley on top before serving to add a fresh, vibrant touch.
Notes
- Undercook pasta shells by 1-2 minutes so they are firm enough to hold the filling and don’t get mushy after baking.
- Use whole milk ricotta and mozzarella for creamier texture, or part-skim versions to reduce calories.
- Grate your own cheese instead of pre-shredded for better melting and freshness.
Nutrition
- Serving Size: 1 serving (about 4 shells)
- Calories: 490
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
