Best Easy Italian Stuffed Shells
Cheesy, saucy, and baked to bubbly perfection, these Italian stuffed shells are an easy and satisfying dish perfect for any occasion.
Equipment
- Large pot
- Mixing bowl
- 9x13-inch baking dish
- Foil
Ingredients
- 12 jumbo pasta shells (about 1/2 box, plus a few extra for breakage)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded, divided)
- 1/4 cup parmesan cheese (grated)
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil (for greasing the dish)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil.
- Cook jumbo pasta shells in salted boiling water until just shy of al dente. Drain and rinse with cool water to stop the cooking process. Spread them out on a baking sheet to prevent sticking.
- In a mixing bowl, combine ricotta cheese, 3/4 cup of mozzarella, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well to combine.
- Spread 1 cup of marinara sauce evenly across the bottom of the baking dish.
- Fill each cooked pasta shell with about 1-2 tablespoons of the cheese mixture and place them in the prepared baking dish.
- Top the stuffed shells with the remaining marinara sauce, then sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh basil or parsley if desired, and serve hot.
Notes
Stuffed shells can be frozen before baking for an easy make-ahead meal. Bake directly from frozen, adding 15-20 extra minutes to the cook time.