Classic Stuffed Cheese Shells (Printable Version)
# What You’ll Need:
→ Pasta
01 -
Jumbo pasta shells
→ Cheese filling
02 -
Ricotta cheese
03 -
Mozzarella cheese, divided
04 -
Grated Parmesan cheese
05 -
1 egg, beaten
06 -
Italian seasoning or dried basil, oregano, parsley
07 -
Salt and pepper, to taste
08 -
Pasta sauce (marinara or meat sauce)
09 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
02 -
Boil a large pot of salted water. Cook the jumbo pasta shells just shy of al dente. Drain and set aside to prevent overcooking.
03 -
In a bowl, mix ricotta, half the mozzarella, Parmesan, beaten egg, Italian seasoning, salt, and pepper until smooth and fully combined.
04 -
Spread a layer of pasta sauce on the bottom of the prepared dish. Stuff each shell generously with the cheese mixture, then arrange them seam-side up in the dish.
05 -
Spoon the remaining pasta sauce over the shells. Sprinkle the remaining mozzarella and additional Parmesan on top, if desired. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
06 -
Let the baked shells rest briefly out of the oven. Garnish with chopped fresh parsley before serving warm.
# Additional Notes:
01 -
Cook pasta shells slightly under al dente to maintain their shape during baking.
02 -
Use freshly grated cheeses for enhanced flavor.
03 -
To make ahead, assemble the dish, cover tightly, and refrigerate for up to 8 hours. Bake with an extra 10 minutes if chilled.
04 -
To freeze, assemble and freeze unbaked for 2–3 months. Thaw in the refrigerator overnight before baking.
05 -
Add cooked vegetables like spinach or mushrooms, or use alternate sauces like Alfredo or a meaty ragu for variation.