Stuffed Shells

This is the definitive comforting casserole, boasting chewy pasta, creamy ricotta filling, and savory marinara sauce, all baked under a canopy of melty mozzarella. Loved by all, stuffed shells make a wholesome weeknight dinner, yet they’re fancy enough for entertaining.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword pasta casserole, stuffed shells recipe

Prep Time 30

Cook Time 30

Servings

Calories 499kcal

Author Robin Miller

Ingredients

20 jumbo pasta shells
Olive oil for drizzling
15 ounces ricotta cheese preferably whole milk
3 cups shredded mozzarella cheese preferably whole milk, divided
1/3 cup grated parmesan cheese
1 large egg
2 cloves garlic grated or minced, or 1/2 teaspoon garlic powder
1 teaspoon Italian herb seasoning
Salt and freshly ground black pepper
Chopped fresh parsley for serving optional

For the Marinara Sauce (or use 3 cups of store-bought marinara sauce)

1 tablespoon olive oil
1 shallot minced
2 cloves garlic grated or minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes or more/less to taste
Salt and freshly ground black pepper
28- ounce can crushed tomatoes
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar

Instructions

Preheat the oven to 375 degrees.

If making homemade marinara sauce, make that while the pasta cooks.

Cook the pasta shells in salted water according to the package directions, until al dente (salted water helps keep the pasta shells from sticking). Drain, transfer to a large piece of aluminum foil and spread out in an even layer. Drizzle with olive oil to prevent the shells from sticking to each other. Don’t worry if some shells have split, you can patch them up with the cheese filling when stuffing.
In a large bowl, combine the ricotta cheese, 2 cups of the mozzarella cheese, parmesan cheese, egg, garlic, Italian herb seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Pour the marinara sauce into the bottom of a 13x9-inch baking dish and spread out in an even layer.
Stuff the shells with the ricotta mixture and nestle them into the marinara sauce. Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).
Cover the pan with foil and bake for 30 minutes, until the sauce is bubbly. If desired, place the pan under the broiler to brown the cheese.
Top with parsley, if using, and serve.

For the Marinara Sauce

Heat the oil in a medium saucepan over medium-low heat. Add the shallot and garlic and cook for 3 minutes, until soft. Add the oregano, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
Add the crushed tomatoes and their juices, balsamic vinegar, and sugar and bring to a simmer. Reduce the heat to low, cover and simmer for 20 minutes.
Season to taste with salt and black pepper.

Nutrition