Stuffed Shells Recipe – Italian Special
These Stuffed Shells are a comforting Italian classic, featuring jumbo pasta shells generously filled with a creamy mixture of ricotta, mozzarella, and Parmesan cheeses. Baked in a rich marinara sauce, this dish offers a delightful combination of flavors and textures, making it a perfect choice for family dinners or special occasions
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Stuffed Shells Ingredients :
- 20 jumbo pasta shells, cooked according to package instructions
- 1/2 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon dried oregano
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup chopped parsley, plus more for garnish
How to Make Stuffed Shells :
Cook Pasta: Preheat the oven to 375˚F. Cook the pasta shells in salted water according to the package instructions, stirring occasionally to prevent sticking. Drain the shells and then fill the pot with cold water to halt the cooking process and prevent them from sticking together.
Make Sauce: In a deep pan over medium-high heat, heat 1 tablespoon of olive oil. Sauté the chopped onion until softened and golden, about 3-5 minutes. Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano. Sauté for another minute, stirring constantly until the garlic is fragrant. Pour in 3 cups of marinara sauce, bring to a boil, then reduce to a simmer for 2 minutes. Transfer the sauce to the bottom of a 9×13-inch casserole dish.
Cheese Filling: In a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, grated Parmesan cheese, egg, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until thoroughly combined.
Stuff Shells: Using about a 1/2 ice cream scoop or a spoon, fill each pasta shell until just full (avoid overfilling). Arrange the stuffed shells in a single layer over the marinara sauce in the casserole dish. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
Bake: Cover the casserole dish with foil and bake for 30 minutes, until the sauce is bubbling around the edges. Remove the foil and switch the oven to broil. Broil for 2-4 minutes, or until the cheese is lightly browned and bubbly. Remove from the oven and garnish with parsley before serving.
Recipe Notes:
Ensure the pasta shells are cooked al dente to prevent them from becoming too soft during baking.
For a crispier top, remove the foil during the last 5 minutes of baking to allow the cheese to brown.
Garnish with fresh basil or additional grated Parmesan cheese before serving to enhance flavor and presentation.
