Italian Stuffed Shells

These classic Italian stuffed shells are the perfect comfort food for family dinners or entertaining guests. Tender jumbo pasta shells are filled with a rich ricotta cheese mixture, topped with marinara sauce and melted mozzarella, then baked to golden perfection. This foolproof recipe delivers restaurant-quality results every time and is guaranteed to bring smiles to the dinner table.

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Course: Main Course

Cuisine: Italian

Keyword: Pasta

Prep Time: 20

Cook Time: 52

Total Time: 1 12

Servings:

Calories: 485kcal

Equipment

Medium Saucepan

Baking Dish

Ingredients

1 12 ounce package jumbo pasta shells
1 32 ounce container ricotta cheese
3 cups shredded mozzarella cheese divided
1/2 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 28 ounce jar spaghetti sauce

Instructions

Preheat oven to 350°F. Coat a 9 x 13 inch baking dish with nonstick cooking spray.
Cook pasta shells according to package directions until al dente. Drain and set aside to cool.
In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, parsley, minced garlic, salt, and pepper. Mix well until thoroughly combined.
Spread 1 cup of spaghetti sauce evenly over the bottom of the prepared baking dish.
Transfer ricotta mixture to a pastry bag or large resealable plastic bag. Snip off one corner of the bag.
Squeeze approximately 1 tablespoon of cheese mixture into each cooked shell. Place filled shells in the baking dish.
Pour remaining spaghetti sauce over the filled shells, ensuring they are well covered.
Cover tightly with aluminum foil and bake for 40 minutes.
Remove foil and sprinkle remaining 1 cup mozzarella cheese and 2 tablespoons parmesan cheese over the top.
Bake uncovered for 10-12 minutes more, until cheese is golden and bubbling.
Let stand for 10 minutes before serving to allow filling to set.

Notes

Cook shells just until al dente to prevent them from becoming mushy during baking. They will continue cooking in the oven.

If shells tear during cooking, they can still be used - just overlap the filling slightly when placing in the dish.

This dish can be assembled up to 24 hours ahead of time. Cover and refrigerate, then add 10-15 minutes to the initial baking time if cooking from cold.

Substitute cottage cheese for half the ricotta for a lighter texture, or add 1/2 pound cooked ground Italian sausage to the filling for extra protein.

Freeze assembled unbaked shells for up to 3 months. Thaw completely before baking and add 15-20 minutes to cooking time.

Use a small spoon instead of a piping bag if preferred - it just takes a bit longer to fill each shell.

Leftover shells reheat well in the microwave or a 350°F oven until heated through.

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