Description
Delicious jumbo pasta shells filled with a creamy ricotta and mozzarella mixture, topped with marinara and baked until golden.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup finely grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13 baking dish.
- Boil a large pot of well-salted water. Add the jumbo shells and cook until al dente, about 9–12 minutes. Drain and cool on a baking sheet.
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir until smooth.
- Spoon 1 cup of marinara across the bottom of the baking dish.
- Fill each shell with 2–3 tablespoons of the cheese mixture and arrange them seam-side up in the dish.
- Pour the remaining marinara over the filled shells and sprinkle extra mozzarella on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 8–12 minutes, until golden and bubbly.
- Let rest for 5 minutes before serving and garnish with basil.
Notes
Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian