Stuffed Shells
Equipment
- 9x13 baking dish
- Large pot
- Mixing bowls
- Piping bag or zip-lock bag
- Fine grater
- Aluminum foil
Ingredients
Pasta & Sauce
- 12 oz jumbo pasta shells about 30–35 shells; cook a few extra in case some tear
- 3 cups marinara sauce high-quality jarred or homemade; divided
Ricotta Filling
- 32 oz whole-milk ricotta drained if watery
- 2 cups shredded low-moisture mozzarella divided — 1½ cups for filling, ½ cup for topping
- ¾ cup Parmigiano-Reggiano finely grated, divided
- 2 large eggs
- 3 tablespoons fresh flat-leaf parsley finely chopped
- 2 tablespoons fresh basil finely chopped, plus more for garnish
- 2 cloves garlic finely minced or pressed
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Topping
- 1 cup shredded low-moisture mozzarella
- ¼ cup Parmigiano-Reggiano finely grated
- 1 tablespoon fresh basil torn, for garnish after baking
Instructions
Cook the Shells
- Bring a large pot of generously salted water to a boil. Cook the jumbo shells 2 minutes less than the package directions (they should be just underdone — they'll finish in the oven). Drain, rinse under cold water, and spread on a lightly oiled baking sheet in a single layer so they don't stick together.
- Preheat your oven to 375°F (190°C).
Make the Ricotta Filling
- In a large mixing bowl, combine the drained whole-milk ricotta, 1½ cups of the shredded mozzarella, ½ cup of the grated Parmigiano-Reggiano, eggs, parsley, basil, minced garlic, nutmeg, salt, and black pepper. Mix thoroughly until the filling is smooth, cohesive, and well-seasoned. Taste and adjust salt if needed.
- Transfer the filling to a large piping bag or a large zip-lock bag with one corner snipped off — this makes filling the shells much faster and neater than using a spoon.
Assemble the Dish
- Spread 1 cup of the marinara sauce in an even layer across the bottom of a 9×13-inch baking dish — this prevents sticking and ensures the shells are fully surrounded by sauce.
- Pipe or spoon a generous amount of ricotta filling into each shell (about 2–3 tablespoons per shell) and arrange them snugly in the baking dish, open side up, in a single layer. Spoon the remaining 2 cups of marinara sauce evenly over and around the filled shells.
- Scatter the remaining 1 cup of shredded mozzarella and ¼ cup of grated Parmesan evenly over the top of the shells.
Bake
- Cover the baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes covered, then carefully remove the foil and bake for an additional 15–20 minutes, until the cheese is melted, golden, and bubbling around the edges.
- Remove from the oven and let the dish rest for 5–10 minutes before serving — this helps the filling set slightly and makes serving much cleaner. Garnish with torn fresh basil and serve immediately.
Serve
- Use a large spoon or serving spatula to portion the shells onto plates, making sure each serving gets plenty of the saucy, cheesy goodness from the pan. Serve with crusty bread for sauce-scooping and a crisp green salad alongside.
Notes
Make-Ahead: Assemble the full dish (unfilled shells in the same. cover tightly with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to covered baking time if going straight from fridge to oven.
Freezer-Friendly: Freeze assembled (unbaked) dish for up to 1 month. Thaw overnight in the fridge before baking.
Meat Variation: Brown ½ lb Italian sausage, drain well, and fold into the ricotta filling for a hearty meat version.
Drain Your Ricotta: If your ricotta looks wet, strain it in a cheesecloth-lined strainer for 30–60 minutes in the fridge before using. This prevents a runny filling.
Storage: Leftovers keep covered in the fridge for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes, or microwave individual portions with a splash of water or sauce to keep moist.
Nutrition
Calories: 520kcalCarbohydrates: 42gProtein: 28gFat: 26gSodium: 820mgFiber: 3gSugar: 7g