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Cheese Stuffed Shells

Warm and cheesy pasta shells filled with a creamy cheese mix and baked in marinara sauce, perfect for family dinners or entertaining guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cheese filling
  • 2 cups ricotta cheese Use room temperature for smooth mixing.
  • 1 cup grated Parmesan cheese
  • 1 egg egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt Salt and pepper to taste
For the pasta shell and sauce
  • 26 oz jumbo pasta shells Cook until al dente.
  • 2 cups shredded mozzarella cheese Divided use.
  • 2 cups marinara sauce For layering and covering the shells.
  • Fresh basil for garnish Optional garnish.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper.
Assembly
  1. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  2. Stuff each pasta shell with the cheese mixture and place in the baking dish.
  3. Pour remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Baking
  1. Cover with aluminum foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  3. Garnish with fresh basil before serving.

Notes

Cool the shells to room temperature and store in an airtight container. Refrigerate for up to 3 days or freeze assembled but unbaked shells for up to 2 months.