Stuffed Shells
This recipe guides you through creating comforting stuffed pasta shells. Jumbo shells are par-cooked and generously filled with a creamy mixture of ricotta, Romano, Parmesan, egg, and fresh herbs. Layered in a baking dish with rich marinara sauce and topped with mozzarella, they are baked until golden and bubbly, perfect for a hearty Italian meal.
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Mixing Bowl For preparing the cheese filling
- 1 9x13 inch Baking Dish For assembling and baking the stuffed shells
- 1 Colander For draining pasta
- 1 Spatula or Large Spoon For mixing and filling shells
Ingredients
Main
- Kosher salt
- 8 ounces jumbo pasta shells
- 30 ounces whole-milk ricotta cheese
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh parsley
- 12 leaves fresh basil cut into chiffonade
- 1 large egg
- Freshly ground black pepper
- 8 ounces Parmesan grated
- 2 jars good-quality marinara sauce
- 8 ounces mozzarella cheese grated
- Crusty French bread for serving
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
Notes
Ensure you only cook the pasta shells to half the package's recommended time; they need to be pliable enough to stuff but firm enough to hold their shape and not tear. Rinsing them immediately in cold water after draining halts the cooking process effectively. For the cheese mixture, using freshly grated Romano and Parmesan, along with fresh basil and parsley, significantly elevates the flavor. Don't skimp on the quality of your marinara sauce, as it forms the base flavor of the dish. When assembling, placing the filled shells face-down (seam-side down) helps prevent the filling from spilling out during baking and keeps them neat.