There’s something truly comforting about a dish that brings everyone to the table with smiles and full hearts. These stuffed shells are just that — pasta shells filled with a creamy, tender mixture of ricotta, mozzarella, and parmesan, kissed by fresh parsley and garlic, then baked under a blanket of marinara and melted cheese.
I remember the first time I made this dish for a chilly evening—watching the sauce bubble and the cheese melt into golden perfection felt like wrapping up in a cozy blanket. It’s a simple pleasure that fills the kitchen with warmth and the promise of deliciousness.
Why You’ll Love It:
– Creamy and tender filling that melts in your mouth
– Al dente pasta shells perfectly hold every bite
– Rustic Italian look with vibrant red sauce and fresh green parsley
– Easy to prepare and bake in one dish
– Family-friendly and sure to please all ages
Ready in under an hour, this baked delight is perfect for busy weeknights or relaxed weekends.
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Stuffed Shells
- Total Time: 50 minutes
- Yield: 6
Description
Large pasta shells stuffed with a creamy mixture of ricotta, mozzarella, parmesan cheeses, egg, fresh parsley, and garlic, baked in marinara sauce until bubbly and golden.
Ingredients
Large pasta shells
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Fresh parsley
Garlic
Salt
Black pepper
Marinara sauce
Instructions
Preheat oven to 375°F (190°C).
Cook large pasta shells in salted boiling water until al dente; drain and cool slightly.
In a bowl, combine ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, beaten egg, chopped fresh parsley, minced garlic, salt, and black pepper.
Stuff each pasta shell generously with the cheese mixture.
Spread a thin layer of marinara sauce on the bottom of a rectangular baking dish.
Arrange stuffed shells in a single layer in the baking dish.
Top shells with remaining marinara sauce and sprinkle additional mozzarella and parmesan cheese on top.
Bake uncovered for 25-30 minutes, until sauce is bubbly and cheese is melted and golden.
Let stand 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
FAQ:
Q: Can I prepare the stuffed shells ahead of time?
A: Absolutely! Assemble the shells and cover them in the baking dish, then refrigerate for up to 24 hours before baking.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Save this recipe, print it out, or dive right in and cook to bring a little Italian warmth to your table tonight.