Description
Cheesy Italian stuffed shells bring comfort and flavor to your dinner table. Ricotta, spinach, and herbs create a mouthwatering filling that satisfies deep pasta cravings. Melted cheese and rich sauce invite you to savor each delicious bite.
Ingredients
Scale
Main Ingredients:
- 20 jumbo pasta shells
- 2 cups (480 milliliters) ricotta cheese
- 1 1/2 cups (170 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Filling Ingredients:
- 1 large egg
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Sauce Ingredient:
- 2 cups (480 milliliters) marinara sauce
Instructions
- Warm the oven to a toasty 375°F (190°C), preparing the ideal cooking environment.
- Boil pasta shells until perfectly tender, then gently drain and allow to cool completely.
- Create a luscious cheese blend by combining ricotta, mozzarella, Parmesan, egg, chopped parsley, minced garlic, and a pinch of salt and pepper in a mixing bowl.
- Generously coat the bottom of a baking dish with a layer of marinara sauce, creating a flavorful foundation.
- Carefully stuff each cooled pasta shell with the rich cheese mixture, nestling them snugly in the sauced baking dish.
- Lavishly drizzle the remaining marinara sauce over the stuffed shells, ensuring complete coverage.
- Optional: Sprinkle an extra handful of mozzarella across the top for added cheesy decadence.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing the flavors to meld and develop.
- Remove the foil and continue baking for an additional 10 minutes until the top turns golden and the edges become delightfully bubbly.
- Finish by scattering fresh parsley over the shells, adding a final touch of color and freshness before serving.
Notes
- Choose large shells to ensure easy stuffing and better cheese-to-pasta ratio.
- Slightly undercook pasta shells since they’ll continue cooking in the oven, preventing mushy texture.
- Let cheese mixture sit for 10 minutes before filling shells to help flavors meld and improve consistency.
- For gluten-free version, replace traditional pasta shells with gluten-free pasta shells or zucchini boats.
- Consider adding cooked ground meat or spinach to cheese mixture for extra protein and nutrition.
- Cool shells completely before stuffing to prevent cheese mixture from becoming runny.
- Use freshly grated Parmesan for richer flavor compared to pre-packaged grated cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg