Classic Stuffed Shells with Ricotta, Mozzarella, and Marinara Recipe
Classic Stuffed Shells is a comforting Italian-American dish featuring jumbo pasta shells filled with a creamy, cheesy ricotta mixture, topped with marinara sauce and melted mozzarella. This baked pasta recipe is perfect for family dinners and gathers everyone around the table with its rich flavors and satisfying texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Shells and Sauce
- 24 jumbo pasta shells, cooked according to package directions
- 3 cups marinara sauce, divided use
- Cooking spray
Cheese Filling
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided use
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Cook Pasta Shells: Follow the package directions to boil and cook the jumbo pasta shells until they are al dente. Drain and rinse with cold water to prevent sticking. Set aside to cool.
- Prepare Cheese Filling: In a large bowl, combine ricotta cheese, 1 cup shredded mozzarella, Italian seasoning, salt, pepper, egg, Parmesan cheese, and chopped parsley. Mix well until fully incorporated.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Stuff the Shells: Carefully fill each cooked pasta shell with the prepared cheese mixture using a spoon, then arrange them in a single layer in the prepared baking dish.
- Add Sauce and Cheese Topping: Spoon 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle the remaining 2 cups mozzarella cheese on top to cover the shells and sauce.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the stuffed shells cool for a few minutes after baking. Garnish with extra parsley if desired and serve warm.
Notes
- You can prepare stuffed shells ahead of time and refrigerate before baking; just add extra baking time if baking from cold.
- For added flavor, consider mixing in cooked spinach or ground beef into the cheese filling.
- Use fresh mozzarella for a creamier texture, but adjust the quantity as it’s more moist than shredded mozzarella.
- Use low-sodium marinara sauce to reduce sodium content if desired.
