Description
A comforting Italian-inspired dish featuring jumbo pasta shells stuffed with a creamy ricotta and mozzarella cheese mixture, baked in rich marinara sauce for a delicious, easy-to-make meal.
Ingredients
Pasta
- 20 jumbo pasta shells
Cheese Mixture
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
Seasonings & Sauce
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until al dente, about 8-10 minutes. Drain them carefully and set aside to cool slightly.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, the beaten egg, grated Parmesan, half of the shredded mozzarella, Italian seasoning, and salt and pepper to taste. Mix thoroughly until smooth and well incorporated.
- Stuff the Shells: Using a spoon or small scoop, fill each cooked pasta shell generously with the ricotta cheese mixture and arrange the stuffed shells closely in a baking dish.
- Assemble with Sauce: Pour the marinara sauce evenly over the stuffed shells, then sprinkle the remaining shredded mozzarella cheese on top for a golden, bubbly finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Notes
- Add fresh or frozen spinach to the cheese mixture or include cooked ground beef for a heartier dish.
- Use non-dairy cheese alternatives to make a vegan version of this recipe.
- Ensure pasta shells are cooked al dente so they hold their shape when stuffed and baked.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
