Description
Classic stuffed shells filled with a creamy ricotta and cheese mixture, baked in marinara sauce for a comforting and delicious Italian-inspired main course.
Ingredients
Scale
Pasta
- 20 jumbo shells
Sauce
- 3 cups marinara sauce
Cheese Filling
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ⅓ cup grated parmesan cheese (plus additional for topping, if desired)
- 4 oz cream cheese (softened)
- 1 large egg (lightly beaten)
Seasoning
- 2 Tablespoons fresh parsley (finely chopped) or 2 teaspoons dried parsley
- ½ teaspoon dried oregano (optional)
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 large garlic clove (pressed)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 Celsius) to prepare for baking the stuffed shells.
- Cook Shells: Boil the jumbo shells according to the package instructions, but reduce the cooking time by one minute to keep them firm. Drain and let cool for several minutes, then separate and place them on a baking sheet.
- Prepare Baking Dish: Lightly butter the sides and bottom of a 9x13 inch casserole dish. Spread several spoonfuls of marinara sauce evenly to lightly coat the bottom of the dish.
- Make Filling: In a bowl, combine ricotta cheese, 1½ cups of shredded mozzarella, ⅓ cup parmesan, softened cream cheese, lightly beaten egg, chopped parsley, pressed garlic, dried oregano, sea salt, and ground pepper. Stir until well mixed.
- Stuff Shells: Fill each cooled shell with a heaping spoonful of the cheese mixture and arrange them in the prepared baking dish on top of the marinara sauce.
- Add Toppings: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining ½ cup shredded mozzarella and a light sprinkle of grated parmesan on top as desired.
- Cover and Bake: Lightly butter one side of a piece of foil or spray it with cooking spray, then loosely cover the dish with the foil, buttered side down. Bake at 350F (175C) for 20 minutes covered.
- Finish Baking: Remove the foil and continue to bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and enjoy your warm, cheesy stuffed shells.
Notes
- Cooking the shells one minute less than package instructions ensures they hold their shape and don’t become too soft when baked.
- Using a combination of ricotta, cream cheese, and mozzarella creates a creamy, rich filling with great texture.
- Lightly buttering the foil prevents it from sticking to the cheese topping.
- You can substitute dried parsley with fresh, adjusting quantity to taste.
- The recipe can be prepared ahead and refrigerated before baking for convenience.
- Add a sprinkle of extra parmesan cheese on top for a nice, golden crust.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 185 kcal
- Sugar: 3 g
- Sodium: 345 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 41 mg
