Description
Warm, cheesy, and comforting stuffed shells filled with a creamy ricotta-mozzarella blend, baked in marinara sauce.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg (optional)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, about 9–12 minutes. Drain and cool.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth.
- Spread 1 cup of marinara in a 9×13-inch baking dish.
- Stuff each shell with 2–3 tablespoons of the cheese filling and arrange in the dish.
- Pour remaining marinara over the shells and sprinkle extra mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
- Let rest for 5 minutes, then garnish with fresh basil before serving.
Notes
For a lighter version, substitute some ricotta with low-fat cottage cheese. Can be made gluten-free or vegan based on substitutions provided.