Description
Classic ricotta and mozzarella filled jumbo shells baked in marinara sauce, perfect for family dinners.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese (whole-milk)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups marinara sauce (homemade or jarred)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook 9–12 minutes until al dente. Drain and spread shells on a baking sheet to cool.
- In a large bowl, combine ricotta, 1/2 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir until smooth.
- Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Using a spoon, stuff each shell with about 2–3 tablespoons of the cheese mixture. Arrange the filled shells in the dish, open side up.
- Spoon the remaining marinara sauce over the shells, covering them. Sprinkle the remaining mozzarella on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until bubbling and golden.
- Let the dish rest for 5 minutes. Garnish with fresh basil leaves and serve.
Notes
Can be assembled ahead and baked later. Freezable, either unbaked or leftovers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian