Few things disappear from a dinner table as fast as a pan of jumbo stuffed shells under a blanket of bubbling cheese. These cheesy baked stuffed shells are filled with a creamy ricotta mixture, tucked into rich tomato sauce, and baked until golden and irresistible. Classic comfort food that feeds a crowd with ease.
Ingredients
- 24 jumbo pasta shells
- 15 oz ricotta cheese
- 2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1 large egg
- 2 cups marinara sauce
- 3 tbsp fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the shells: Boil the jumbo shells in salted water until just shy of al dente (about 1 minute less than the package says). Drain and lay on a tray so they don’t stick.
- Make the filling: Stir together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, garlic, Italian seasoning, salt, and pepper.
- Assemble: Spread 1 cup marinara in a 9×13 baking dish. Fill each shell with a heaping spoonful of ricotta mixture and nestle them in the dish.
- Top and bake: Spoon the remaining marinara over the shells and sprinkle with the remaining mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes.
- Finish: Uncover and bake 10–15 minutes more, until the cheese is golden and bubbling. Rest 5 minutes, garnish with basil, and serve.
Pro tip: Slightly undercook the shells — they’ll finish in the oven and won’t turn mushy. For extra flavor, mix a pinch of nutmeg into the ricotta filling.
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Estimated nutrition per serving: 480 calories, 24g protein, 42g carbs, 24g fat
