Description

Stuffed with creamy ricotta and smothered in rich sauce and melty cheese, these Italian Stuffed Shells are the epitome of cheesy, cozy pasta!

Ingredients

Scale

extra virgin olive oil or cooking spray (for greasing pan)
½ cup spaghetti sauce (for pan)
6 ounces jumbo pasta shells
15 ounces ricotta cheese
1 large egg
1 teaspoon garlic minced
¼ cup parmesan cheese (freshly grated)
1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
⅛ teaspoon crushed red pepper flakes (optional)
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
2½ cups spaghetti sauce (for topping shells)
1 cup shredded mozzarella cheese

Instructions

Step: Preheat the oven to 375℉ (190℃). Grease a 2-quart baking dish very lightly with olive oil, spread ½ cup spaghetti sauce on the bottom of the dish, and set to the side.
Step: Bring a large pot of water to a rapid boil to cook the shells. Once the water is boiling, heavily salt the water, and add 6 ounces jumbo pasta shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta, but do NOT rinse, and allow the shells to cool slightly.
Step: While the pasta is cooking, prepare the stuffing for the shells, by mixing 15 ounces ricotta cheese, 1 large egg, 1 teaspoon garlic minced, ¼ cup parmesan cheese, 1 tablespoon fresh parsley, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ½ teaspoon coarse ground black pepper in a medium mixing bowl. Set that aside to stuff the shells.
Step: Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about ¼ cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling. Place each stuffed shell into the prepared baking dish.
Step: Top the shells with what is left from the 2½ cups spaghetti sauce and then cover with the 1 cup shredded mozzarella cheese.
Step: Bake for 30 minutes, or until cheese is melted and browned.
Step: Let sit for 5-10 minutes prior to serving.

Notes

Adding Spinach: Stir in ½ to 1 cup of well drained, chopped spinach to the ricotta mixture. Adding Meat: Mix in ½ pound cooked ground beef, turkey, or plant-based sausage to the filling OR sauce. Leftovers: Store in an airtight container in the refrigerator for up to 4 days. To Prep and Freeze Ahead: Assemble the stuffed shells in a freezer-safe dish, cover tightly with two layers of foil, and freeze for up to 3 months. Bake at 350°F for 1 hour (one layer of foil removed), then uncover and bake 10-15 more minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 275 kcal
Sugar: 8 g
Sodium: 1106 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 56 mg

Keywords: Italian stuffed shells, cheesy pasta, ricotta shells, baked pasta, main course