Easy Stuffed Shells
These Easy Stuffed Shells are filled with creamy ricotta, nestled in marinara, and topped with bubbling mozzarella. A perfect cozy dinner!
Ingredients
For the stuffing
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus 1 cup for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the shells
- 20 pieces jumbo pasta shells
For the sauce
- 3 cups marinara sauce
- 2 tbsp chopped fresh parsley or basil for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Cook pasta shells in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper until creamy.
- Spread 1 cup marinara sauce over the bottom of the baking dish.
- Fill each shell with about 2 tablespoons of the ricotta mixture and place them in the dish, open side up.
- Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle with the extra 1 cup mozzarella.
Baking
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is melted, bubbly, and golden.
- Garnish with parsley or basil, serve warm, and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freezer-friendly; assemble and freeze for up to 3 months. Bake from frozen with 20 extra minutes cook time. Pair with garlic bread and salad for a complete meal.