Print

Print Recipe

A comforting baked pasta casserole featuring jumbo pasta shells stuffed with a creamy mix of ricotta, mozzarella, and Parmesan cheeses, baked in a flavorful marinara sauce until bubbly and golden.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked al dente according to package instructions
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1/4 tsp dried oregano
  • 3 cups marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/3 cup Parmesan cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1/4 cup fresh parsley, chopped, plus more for garnish
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Boil jumbo pasta shells in generously salted water until al dente, stirring occasionally. Drain and transfer shells to cold water to stop cooking and prevent sticking.
  3. Heat olive oil in a large pan over medium-high heat. Sauté chopped onion until soft and golden, about 3–5 minutes.
  4. Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and dried oregano; cook about 1 minute until fragrant.
  5. Stir in marinara sauce, bring to a boil, then simmer for 2 minutes. Pour sauce into a casserole dish.
  6. In a large bowl, mix ricotta cheese, 2 cups shredded mozzarella, Parmesan, egg, chopped parsley, remaining 1/2 tsp salt, and 1/4 tsp pepper until smooth and creamy.
  7. Spoon the cheese mixture about halfway into each cooked shell and arrange them in a single layer over the marinara sauce in the casserole dish.
  8. Sprinkle remaining 1 cup shredded mozzarella evenly over the stuffed shells.
  9. Cover dish with foil and bake for 30 minutes until sauce bubbles at the edges.
  10. Remove foil and broil 2–4 minutes until cheese browns. If using a glass dish, skip broiling and instead increase oven temperature to 475°F (245°C) and bake uncovered for 3–5 minutes until bubbly and golden.

Notes

For portioning, fill shells halfway with ricotta mixture for easier stuffing., If using glass bakeware, avoid broiling; increase oven temperature to brown cheese instead., Stuffed shells can be assembled ahead and refrigerated (up to 2 days) or frozen unbaked (up to 3 months)., Reheat leftovers in oven at 350°F until hot (165°F internal), adding a drizzle of marinara or water to prevent drying., Variations include adding cooked meat, spinach, mushrooms, swapping marinara for white sauce, or using pesto., Gluten-free jumbo shells or manicotti tubes can be used as alternatives.

Nutrition

Find it online: https://cookingcrumbs.com/stuffed-shells-recipe/