Traditional Stuffed Shells

A delightful and comforting Italian dish featuring jumbo pasta shells filled with a creamy ricotta cheese mixture, smothered in a savory tomato sauce, and baked to perfection. Ideal for family dinners and gatherings, this recipe offers a classic Italian dining experience.
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

20 jumbo pasta shells
15 oz ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
2 cups marinara sauce
1 clove garlic, minced
1 tbsp olive oil
1/4 cup chopped fresh basil
1/4 cup water

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper until well combined.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
5. Stir in the marinara sauce and water, and simmer for 5 minutes. Add chopped basil and remove from heat.
6. Spread half of the sauce in the bottom of a 9x13 inch baking dish.
7. Fill each pasta shell with a generous spoonful of the cheese mixture and place in the prepared baking dish, open side up.
8. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
9. Cover the dish with foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Let stand for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.