Description
Cheesy baked stuffed shells bring comfort and joy to pasta enthusiasts seeking a hearty Italian-American classic. Ricotta, spinach, and mozzarella create a delightful filling nestled in tender pasta shells, promising a satisfying meal you’ll savor.
Ingredients
Scale
Cheese:
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (for topping)
Pasta and Filling:
- 20 jumbo pasta shells
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Sauce and Herbs:
- 2 cups marinara sauce
- 2 tablespoons fresh parsley or basil, chopped (optional)
- Salt and pepper to taste
Instructions
- Warm the oven to 375F, preparing a perfect environment for baking the stuffed shells.
- Boil jumbo pasta shells in salted water until they reach a tender al dente consistency, then carefully drain and set aside to cool slightly.
- Create a rich filling by combining creamy ricotta, shredded mozzarella, grated Parmesan, beaten egg, aromatic garlic powder, fragrant Italian seasoning, salt, pepper, and freshly chopped herbs.
- Generously coat the bottom of a 9×13-inch baking dish with marinara sauce, creating a flavorful foundation for the shells.
- Gently fill each cooked shell with the prepared cheese mixture, nestling them snugly into the sauced baking dish.
- Drench the stuffed shells with remaining marinara sauce, ensuring complete coverage, then sprinkle additional mozzarella across the top.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing the flavors to meld and the shells to heat through.
- Uncover the dish and continue baking for 10-15 minutes until the cheese transforms into a golden, bubbling crust.
- Allow the shells to rest for 5-10 minutes, letting the filling set and flavors intensify before serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and even texture of the cheese filling.
- Slightly undercook shells during initial boiling, as they’ll continue cooking in the oven to prevent mushiness.
- For a gluten-free version, replace traditional pasta shells with zucchini boats or large portobello mushroom caps.
- Boost protein content by adding cooked ground turkey or lean beef to the ricotta mixture for a heartier meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg