Cheesy Stuffed Pasta Shells (Print Format)
Jumbo pasta shells filled with a creamy cheese blend, baked in savory marinara sauce for a warm, comforting dish.
# Ingredients:
→ Pasta
01 -
20 jumbo pasta shells, cooked according to package instructions
→ Sauce
02 -
3 cups marinara sauce
03 -
1/2 medium onion, chopped
04 -
3 garlic cloves, minced
05 -
1 teaspoon salt, divided
06 -
1/2 teaspoon freshly ground black pepper, divided
07 -
1/4 teaspoon dried oregano
08 -
1 tablespoon olive oil
→ Cheese Filling
09 -
15 ounces ricotta cheese
10 -
1 large egg
11 -
1/3 cup parmesan cheese
12 -
3 cups shredded mozzarella cheese, divided
13 -
1/4 cup fresh parsley, chopped, plus extra for garnish
# Steps:
01 -
Preheat oven to 375°F. Cook jumbo pasta shells in salted water following package directions, stirring occasionally to prevent sticking. Drain and submerge in cold water to halt cooking and keep shells separated.
02 -
Heat olive oil in a deep pan over medium-high heat. Sauté chopped onion until softened and golden, about 3 to 5 minutes. Add minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano; cook for 1 minute until fragrant. Stir in marinara sauce, bring to a boil, then reduce to simmer for 2 minutes. Transfer sauce to the bottom of a 9x13-inch casserole dish.
03 -
In a large bowl, combine ricotta, 2 cups mozzarella, parmesan, egg, chopped parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly blended.
04 -
Using approximately half an ice cream scoop, fill each pasta shell with cheese mixture without overstuffing. Arrange filled shells in a single layer over the marinara sauce in the casserole dish. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
05 -
Cover the casserole with foil and bake for 30 minutes until sauce bubbles at the edges. Remove foil and broil for 2 to 4 minutes to lightly brown the cheese. Remove from oven and garnish with fresh parsley before serving.
# Tips:
01 -
Ricotta cheese can be substituted with drained cottage cheese if needed.
02 -
To retain moisture when reheating, add a drizzle of water, marinara, or broth over the shells before warming.
03 -
Fully assembled unbaked shells can be refrigerated for 1–2 days or frozen up to 3 months. Add 5 minutes to bake time if baking from chilled.