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Baked Stuffed Shells Recipe

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This Baked Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce. Perfect for family dinners or potlucks, this easy-to-make Italian favorite is comforting, cheesy, and always a crowd-pleaser. Serve with garlic bread or a side salad for a complete meal!

Ingredients

Scale
  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups marinara sauce
  • 2 tbsp fresh parsley or basil, chopped (optional)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella (for topping)

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  • In a large bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and chopped parsley or basil (if using).
  • Spread 1 cup of marinara sauce on the bottom of a greased 9x13-inch baking dish.
  • Stuff each cooked shell with the ricotta mixture and arrange them in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells and top with the extra 1/2 cup of shredded mozzarella.
  • Cover the dish with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
  • Let cool slightly before serving.

Notes

  • You can add spinach or cooked ground beef to the ricotta filling for extra flavor and nutrition.
  • Store leftovers in the refrigerator for up to 3 days or freeze for later use.
  • Serve with a sprinkle of fresh basil or parsley for garnish.

Nutrition

Find it online: https://katyrecipes.com/baked-stuffed-shells-recipe/