Cheese-Filled Jumbo Pasta Shells
A comforting tray of cheese-filled jumbo pasta shells baked in marinara sauce, perfect for weeknight dinners or gatherings.
Ingredients
Jumbo Shells and Sauce
- 20 pieces jumbo pasta shells Sold as 'jumbo shells'; a 12–16 oz box typically yields this amount.
- 3 cups marinara sauce Can be homemade or store-bought.
Filling
- 2 cups ricotta cheese Whole milk ricotta gives a creamier texture.
- 1 cup shredded mozzarella Use low-moisture mozzarella; plus extra for topping.
- 1/2 cup grated Parmesan cheese
- 1 large egg Helps bind the filling.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
Garnish
- Fresh basil leaves For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly oil or spray a 9x13-inch baking dish.
- Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until al dente (about 9–12 minutes; check package instructions). Drain and spread shells in a single layer on a baking sheet to cool slightly.
- In a large mixing bowl, combine 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Stir until smooth and evenly seasoned.
Assembly
- Pour 1 cup marinara sauce into the bottom of the prepared baking dish and spread evenly.
- Fill each shell with about 2–3 tablespoons of the cheese mixture and arrange seam-side up in the baking dish.
- Pour the remaining 2 cups of marinara sauce over the shells and sprinkle extra mozzarella on top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until golden and bubbly.
- Let rest for 5 minutes before serving and garnish with torn fresh basil leaves.
Notes
Don't overfill the shells for neat presentation. Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months. Reheat individual portions in a microwave for 1–2 minutes, or in an oven covered with foil for 15–20 minutes.