There’s something about a warm plate of cheesy stuffed shells that feels like a hug from the inside. Each bite offers creamy ricotta nestled inside tender jumbo pasta shells, all baked with rich marinara sauce and topped with gooey mozzarella and a sprinkle of fresh parsley.
I remember making this recipe on a chilly evening when I needed a little comfort food magic. The kitchen filled with the scent of garlic and bubbling cheese, and every forkful brought a smile. It’s the kind of meal that feels like home, even if you’re far away.
Why You’ll Love It:
– Creamy cheese filling with a perfect blend of ricotta, mozzarella, and parmesan
– Tender pasta shells that hold the filling beautifully
– Rustic Italian vibe with vibrant red marinara and fresh green parsley
– Easy to prepare and bake all in one dish
– Perfect for family dinners or cozy nights in
Simple, soothing, and packed with flavor, this baked dish comes together with ease and delivers all the comfort you crave.
PrintStuffed Shells
Tender jumbo pasta shells filled with a creamy ricotta cheese mixture, baked in marinara sauce and topped with melted mozzarella and fresh parsley.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 6
Ingredients
20 jumbo pasta shells
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
3 cups marinara sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until creamy.
Spread 1 cup marinara sauce in the bottom of a white oval ceramic baking dish.
Stuff each cooled pasta shell with the ricotta cheese mixture and arrange them in a single layer on top of the sauce in the baking dish.
Pour the remaining marinara sauce evenly over the stuffed shells.
Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
Bake uncovered for 30-35 minutes, until the cheese on top is melted and slightly browned.
Remove from oven and sprinkle with additional chopped parsley for garnish.
Serve warm, enjoying the creamy filling with tender pasta and vibrant sauce.
Q: Can I prepare the stuffed shells in advance?
A: Absolutely! Assemble the shells a day ahead, cover, and refrigerate. Bake them just before serving for fresh, melty goodness.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the cheese creamy.
Ready to bring this creamy, cheesy comfort to your table? Save this recipe, print it, and get cooking!