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Stuffed Shells Recipe – Easy, Cheesy, and Delicious Italian Comfort Food

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These delicious Italian stuffed shells are filled with a creamy blend of ricotta, mozzarella, parmesan, and fresh parsley, nestled in rich marinara sauce, and baked until bubbly and golden. A comforting, cheesy pasta dinner that’s perfect for family meals or special occasions.

Ingredients

  • 20 jumbo pasta shells (cooked according to package instructions)
  • 1 Tbsp olive oil
  • 1/2 medium onion (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 1/4 tsp dried oregano
  • 3 cups marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/3 cup parmesan cheese
  • 3 cups shredded mozzarella cheese (divided)
  • 1/4 cup fresh parsley (chopped, plus more for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells in salted water according to package instructions, stirring occasionally to prevent sticking. Drain and transfer the shells to cold water to stop the cooking process and keep them from sticking together.
  2. Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until softened and golden. Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano. Cook for another minute, stirring constantly, until fragrant.
  3. Pour 3 cups of marinara sauce into the skillet. Bring to a gentle boil, then reduce the heat and simmer for 2 minutes. Spread the prepared marinara sauce evenly across the bottom of a 9×13-inch baking dish.
  4. In a large mixing bowl, combine the ricotta cheese, 2 cups shredded mozzarella, parmesan cheese, egg, chopped parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir until the cheese filling is smooth and evenly combined.
  5. Carefully fill each cooked pasta shell with approximately half an ice cream scoop of the ricotta mixture, being careful not to overstuff. Arrange the stuffed shells in a single layer over the marinara sauce in the prepared baking dish.
  6. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the stuffed shells. Cover the baking dish tightly with aluminum foil.
  7. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges and the filling is heated through.
  8. Remove the foil and switch the oven to broil. Broil for 2–4 minutes, watching carefully, until the mozzarella cheese is lightly golden and bubbly.
  9. Remove the stuffed shells from the oven and allow them to rest for a few minutes. Garnish with additional fresh parsley and serve warm.

Notes

  • Ricotta cheese: Use whole-milk ricotta for the richest, creamiest filling. If the ricotta is watery, drain it before mixing to prevent a runny filling.
  • Pasta tip: Cook the shells just until al dente so they hold their shape while stuffing and baking.
  • Prevent sticking: Keep the cooked shells in cold water until ready to fill, then drain them well before stuffing.
  • Cheese substitutions: Substitute part of the mozzarella with provolone or fontina for a different flavor. Pecorino Romano can replace parmesan cheese.
  • Make ahead: Assemble the stuffed shells up to 24 hours in advance, cover tightly, and refrigerate. Add approximately 5–10 minutes to the covered baking time if baking directly from the refrigerator.
  • Freezer friendly: Assemble the dish without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven at 350°F until thoroughly heated.
  • Serving suggestion: Serve with garlic bread, Caesar salad, or roasted vegetables for a complete Italian-inspired meal.
  • For a smoother filling, finely chop the parsley and thoroughly combine all the cheeses before stuffing the shells.

Nutrition

Find it online: https://yumfamilyrecipes.com/stuffed-shells-recipe-easy-cheesy-and-delicious-italian-comfort-food/