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Stuffed Shells

Classic baked stuffed shells filled with creamy ricotta and melted cheese in a robust tomato sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 (12 oz) package jumbo pasta shells
  • 1 egg beaten
  • 16 oz ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 1/2 tbsp dried basil
  • 1/4-1/2 tsp salt to taste
  • 1/2 tsp ground black pepper
  • 2 1/2-3 cups pasta sauce (spaghetti, pizza, or tomato/basil)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Bring a large pot of lightly salted water to a boil. Add the jumbo shells and cook 8–10 minutes until al dente; drain and let cool slightly so they are easy to handle.
  • In a large bowl, combine the beaten egg, ricotta, half of the shredded mozzarella, half of the grated Parmesan, dried basil, salt, and black pepper until well mixed.
  • Spoon half of the pasta sauce across the bottom of a 9×13-inch baking dish, spreading it into an even layer.
  • Stuff each cooked shell with the ricotta mixture (you should have about 18–20 shells) and arrange them in a single layer over the sauce in the baking dish.
  • In a medium bowl, stir the remaining sauce together with the reserved shredded mozzarella and grated Parmesan, then pour this sauce evenly over the stuffed shells.
  • Bake uncovered in the preheated oven for about 30 minutes, until the edges are bubbly and the shells are set.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • 9×13 baking dish
  • Medium Bowl
  • Spoon
  • Oven

Notes

  • Use a spoon or piping bag to fill shells more easily.
  • Let shells cool slightly before stuffing to avoid tearing.
  • Use your favorite marinara or tomato-basil sauce for best flavor.