Description
Classic Italian-style jumbo pasta shells stuffed with creamy ricotta cheese, herbs, and baked in rich tomato sauce until bubbly and comforting.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley or basil (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Fill each cooked shell with the ricotta mixture and arrange in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is bubbly.
- Garnish with fresh herbs and serve warm.
Notes
- Do not overcook the pasta shells to prevent tearing.
- Add spinach to the filling for extra nutrition.
- Let rest for 5 minutes before serving for easier plating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian