Creamy Cheesy Stuffed Shells (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
18–20 jumbo pasta shells
02 -
15 oz (about 430 g) ricotta cheese
03 -
½ cup grated Parmesan cheese
04 -
1 egg
05 -
1–2 cloves garlic, minced
06 -
2 cups marinara or tomato sauce
07 -
1½–2 cups shredded mozzarella cheese, divided
08 -
Salt and pepper, to taste
→ Optional Additions
09 -
A handful of fresh spinach (steamed and chopped)
10 -
Fresh or dried Italian herbs such as basil, oregano, parsley
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). Boil the jumbo shells in salted water until slightly under al dente to ensure they hold up when baked.
02 -
In a mixing bowl, combine ricotta, Parmesan, egg, minced garlic, and season with salt and pepper. If desired, gently fold in the chopped spinach or herbs.
03 -
Spread half of the marinara sauce in the bottom of a 9×13-inch baking dish. Generously fill each pasta shell with the cheese mixture and arrange them side by side in the dish.
04 -
Pour the remaining marinara sauce evenly over the shells. Sprinkle half of the shredded mozzarella cheese on top.
05 -
Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining mozzarella cheese on top, and bake for an additional 10–15 minutes until the cheese is melted, golden, and bubbly.
06 -
Let the casserole rest for 5 minutes before serving. Optionally, garnish with fresh parsley or additional grated Parmesan cheese.
# Additional Notes:
01 -
Slightly undercooking the pasta shells ensures they hold their shape during baking.
02 -
Tomato sauce prevents the dish from becoming dry, while the mozzarella topping adds a golden, bubbly finish.