Description
Dive into the comforting flavors of homemade stuffed shells, a beloved Italian pasta dish that’s a true crowd-pleaser. This easy-to-follow recipe showcases the perfect balance of rich cheese, fresh herbs, and a delectable baked pasta experience. Whether you’re hosting a family dinner or craving a cozy night in, these stuffed shells are sure to delight your taste buds and satisfy your cravings for a hearty, homemade meal.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 4 cups marinara sauce
- 1/2 teaspoon dried oregano (optional)
- 1 tablespoon olive oil (for greasing)
Instructions
- Cook the Pasta:
Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions, then drain and set aside to cool slightly. - Prepare the Filling:
In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix well until the filling is smooth and well-combined. - Stuff the Shells:
Spoon the cheese mixture into each pasta shell, filling them generously. Place the stuffed shells into a greased 9×13-inch baking dish. - Add Marinara Sauce:
Pour marinara sauce over the stuffed shells, ensuring they are all covered. Sprinkle dried oregano over the top, if desired. - Bake the Stuffed Shells:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the cheese is melted. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly. - Serve:
Once done, remove from the oven and let cool for a few minutes. Serve hot and enjoy with a sprinkle of extra Parmesan and fresh parsley if desired.
Notes
- For extra flavor, consider adding cooked ground beef or Italian sausage to the cheese filling.
- If you’re looking for a lighter version, substitute part of the ricotta with low-fat cottage cheese.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta
- Method: Baking
- Cuisine: Italian
Keywords: Stuffed Shells, Cheese Stuffed Pasta, Italian Stuffed Shells, Baked Stuffed Shells, Easy Pasta Recipe, Homemade Stuffed Shells