Description
Classic Stuffed Shells is a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a creamy ricotta and cheese mixture, layered with rich marinara sauce, and baked until bubbly and golden. Perfect for family dinners or gatherings, this recipe combines simple ingredients for a hearty, cheesy, and satisfying meal.
Ingredients
Scale
Shells
- 24 jumbo pasta shells, cooked according to package directions
Cheese Filling
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 1/2 cup grated parmesan cheese
Sauce and Topping
- 3 cups marinara sauce, divided use
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley
Other
- Cooking spray
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375 degrees F. Lightly coat a 9″ x 13″ baking pan with cooking spray to prevent sticking.
- Layer Marinara Sauce: Spread 1 1/2 cups of the marinara sauce evenly on the bottom of the prepared baking pan to create a flavorful base for the pasta shells.
- Make the Cheese Filling: In a large bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella cheese, Italian seasoning, egg, salt, pepper, and grated parmesan cheese. Stir everything together until well mixed and smooth.
- Stuff the Shells: Carefully fill each cooked jumbo pasta shell with the ricotta cheese mixture, making sure not to overfill. Place each filled shell seam side up in the baking dish over the marinara sauce layer.
- Add Sauce and Cheese Topping: Spoon the remaining marinara sauce evenly over the stuffed shells. Then sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese over the sauce-covered shells for a cheesy crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the filling to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted, bubbly, and starting to brown slightly for a golden finish.
- Garnish and Serve: Once baked, sprinkle chopped fresh parsley over the shells for a fresh herbal note. Serve hot and enjoy your classic stuffed shells.
Notes
- Be sure to undercook your pasta shells by 1-2 minutes before stuffing, as they will finish cooking in the oven and should remain slightly firm to hold their shape.
- Opt for whole milk ricotta and mozzarella for creamier cheese filling; using part skim versions can reduce calories if desired.
- Grating your own cheese instead of using pre-shredded cheese helps achieve smoother melting and better texture, as pre-shredded cheese often contains anti-caking agents and preservatives.
Nutrition
- Serving Size: 1 serving (approx. 4 stuffed shells)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
