Stuffed Shells Recipe
Tender jumbo pasta shells are filled with a creamy ricotta, mozzarella, Parmesan, and herb mixture, then layered with marinara sauce, topped with additional cheese, and baked until hot and lightly golden.
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Ingredients
- For the Pasta Shells
- Nonstick cooking spray as needed for coating the baking dish
- 24 jumbo pasta shells cooked (Barilla jumbo shells may be used)
For the Cheese Filling
- 1 large egg for binding the cheese mixture
- ½ cup finely grated Parmesan cheese
- 15 ounces ricotta cheese preferably whole-milk ricotta for a richer taste
- Freshly ground black pepper to taste
- 2 teaspoons Italian seasoning
- Salt added according to taste
- 1½ cups mozzarella cheese shredded
For the Topping
- 2 tablespoons fresh parsley finely chopped
- 1½ cups shredded mozzarella cheese
- 3 cups marinara sauce divided (Rao’s Homemade Marinara Sauce may be used)
Instructions
- Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Pour 1½ cups of the marinara sauce into the dish and spread it evenly over the base.
- In a large mixing bowl, add the ricotta, 1½ cups shredded mozzarella, Parmesan, egg, Italian seasoning, salt, and black pepper. Stir thoroughly until the ingredients are evenly incorporated and the filling has a smooth, uniform consistency.
- Fill each cooked jumbo pasta shell with the prepared ricotta mixture. Arrange the stuffed shells snugly in a single layer over the marinara sauce in the baking dish.
- Spoon the remaining 1½ cups of marinara sauce evenly over the stuffed shells, ensuring the shells are covered. Distribute the remaining 1½ cups of shredded mozzarella uniformly across the top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, then return the dish to the oven for another 10 minutes, allowing the cheese to melt completely and develop a light golden color.
- Remove the stuffed shells from the oven and scatter the freshly chopped parsley over the surface. Serve while hot.