Cheesy Stuffed Jumbo Shells
Jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and parmesan cheeses, baked in rich marinara sauce until bubbly and golden for a comforting Italian meal.
Equipment
- 1 large pot for boiling pasta shells
- 1 baking dish to bake stuffed shells
- 1 mixing bowl for cheese filling
Ingredients
- 20 jumbo pasta shells
- 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
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- Fresh parsley or basil chopped for garnish
Instructions
- Boil jumbo pasta shells in salted water until al dente, then drain and let cool slightly.
- In a mixing bowl, combine ricotta, 1 cup of shredded mozzarella, parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper to make the filling.
- Spread 1 cup of marinara sauce evenly in the bottom of a baking dish.
- Stuff each cooked pasta shell with the cheese mixture and arrange them in the baking dish.
- Top the shells with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish with chopped fresh parsley or basil before serving hot.
Notes
- Add fresh spinach to the cheese filling for extra vegetables.
- Include cooked ground beef or Italian sausage for a meaty variation.
- Use cottage cheese to lighten the filling consistency.
- Add crushed red pepper flakes if you prefer a spicy kick.
- Freeze assembled shells before baking for convenient meal prep.