CLASSIC STUFFED SHELLS RECIPE
These Classic Stuffed Shells are a comforting and flavorful dish that combines tender pasta shells with a creamy ricotta filling, all baked in a rich marinara sauce. Perfect for a family dinner or special occasion.
Ingredients
- 1 package (12 oz) jumbo pasta shells
- 1 container (15 oz) ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce
- Fresh basil or parsley (for garnish)
Instructions
Cook the Pasta Shells:
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to cool the shells. Set aside.
Prepare the Filling:
- In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, large egg, minced garlic, chopped fresh basil, chopped fresh parsley, salt, and pepper. Mix until well combined.
Stuff the Shells:
- Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- Stuff each cooked pasta shell with the ricotta filling and place them in the baking dish, open side up.
Assemble the Casserole:
- Pour the remaining marinara sauce over the stuffed shells, making sure they are evenly covered.
- Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
Bake the Shells:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish the stuffed shells with fresh basil or parsley.
- Serve hot and enjoy your Classic Stuffed Shells!
Notes
- Cheese Variations: Feel free to use other cheeses like provolone, fontina, or asiago for a different flavor.
- Vegetable Additions: You can add spinach, mushrooms, or zucchini to the ricotta filling for added nutrition and variety.
- Make-Ahead: The stuffed shells can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.