Italian · Main · Easy
Stuffed Shells
Jumbo pasta shells cradling a rich ricotta and herb filling, nestled in tomato sauce under a blanket of melted mozzarella. A crowd-pleasing bake that is as easy to make as it is to love.
The whole recipe in 60 seconds
Stuffed Shells, in 5 ideas
- Boil two extra shells in case any split; they always come in handy.
- Filling the shells with a zip-top bag with the corner snipped is much faster than a spoon.
- Leftovers freeze well for up to 3 months in a sealed container.
- Add a pinch of red pepper flakes to the filling for gentle warmth.
- Sauce under the shells keeps the pasta from drying out in the oven.
What you need
Ingredients
- 20 jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 1.5 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 tbsp chopped fresh basil
- 1 tsp dried oregano
- 1 tsp kosher salt
- 0.5 tsp black pepper
How to make it
Directions
- Heat the oven to 375°F and spread 1 cup of marinara in the bottom of a 9x13 inch baking dish.
- Cook the shells in salted boiling water until al dente, about 9 minutes, then drain and let cool slightly.
- Stir together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, oregano, salt, and pepper in a large bowl.
- Spoon about 2 tablespoons of filling into each shell and arrange them open side up in the baking dish.
- Spoon the remaining marinara over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more until bubbly and golden.
- Let stand 5 minutes before serving so the shells set and slice cleanly.
Store-brand marinara and ricotta are pantry staples that cost far less than specialty Italian brands with barely any difference once baked under cheese.