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Cheese Stuffed Shells

Cheese Stuffed Shells Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 (15-16 oz) container whole-milk ricotta
  • 2 cups shredded mozzarella, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups marinara sauce (jarred or homemade)
  • Fresh basil leaves, for garnish (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Boil shells for 9 minutes; drain and rinse with cool water. Lay shells on a towel.
  2. Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic, salt, and pepper until combined.
  3. Spoon about 2 tablespoons filling into each shell; place on a plate.
  4. Spread 1 1/2 cups marinara in a 9x13-inch dish. Arrange shells in sauce, open side up. Top with remaining 1 1/2 cups marinara and 1 cup mozzarella.
  5. Bake 25-30 minutes until bubbly and golden. Rest 5 minutes, garnish with basil, and serve.

Notes

To make ahead, assemble the dish without baking, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time straight from the fridge. If the top browns too quickly, tent with foil.