Stuffed Shells with Herbed Ricotta and Marinara
Craving saucy, creamy, and comforting stuffed shells? Let me show you how to make the ultimate dish that everyone will rave about, using just 11 simple ingredients - including salt and pepper! This recipe was a staple in my family’s cozy fall dinners, and I’ve been enjoying it since childhood. Discover why it’s stood the test of time.
Ingredients
- 10 ounces jumbo shells
- 15 ounce container ricotta
- 3 cups grated mozzarella, divided
- ½ cup grated parmesan cheese
- ½ cup EACH: minced basil and parsley, see notes
- 2 cloves garlic , finely minced
- 1 teaspoon EACH: salt and pepper
- 1 large egg
- Zest from 1 lemon
- 4 cups marinara sauce, see notes
- Basil or parsley, to serve
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the shells and cook for 1 minute less than the package directions. Drain the shells and then toss them with a little olive oil to prevent them from sticking together10 ounces jumbo shells
- While the pasta is cooking, make the filling. In a large bowl, mix the ricotta, 2 cups of the mozzarella, parmesan, basil, parsley, garlic, salt, pepper, egg, and lemon zest.15 ounce container ricotta, 3 cups grated mozzarella, ½ cup grated parmesan cheese, ½ cup EACH: minced basil and parsley, 2 cloves garlic , 1 teaspoon EACH: salt and pepper, 1 large egg, Zest from 1 lemon
- Preheat your oven to 400 degrees Fahrenheit. Pour the marinara sauce into a 9"x13" casserole dish.4 cups marinara sauce
- Stuff each of the cooked shells and then place them, open side up, into the casserole dish and top with the 1 cup of remaining mozzarella.
- Cover the dish with foil and bake for 30 minutes, until the shells are hot and bubbling. Remove the foil and broil for 4-5 minutes to brown the cheese. Serve topped with a little extra basil or parsley on top.
Notes
Herbs: If you'd prefer, use 1 teaspoon of either dried basil or Italian seasoning instead of the fresh herbs.
Marinara: The quality of the marinara sauce will play a big role in how these baked shells turn out. If you're in a hurry, grab a jar of marinara sauce and use that. You can boost its flavor by adding it to some sauteed onions and garlic. Or, to make the very best baked shells, use my marinara recipe. It's very simple to make but requires about 45 minutes. But if you start it first, you can have the pasta cooked, the filling made, the shells stuffed, and the kitchen mostly cleaned up by the time it's ready!
Stuff shells: The easiest way to stuff the shells is to hold one in your hand, scoop some filling with a spoon, put it into the shell, and use your thumb on the hand you are holding the shell to tap the filling down. You'll have them all filled in a few minutes!
Serving: 1 = 1/6th of the recipe, Calories: 557kcal, Carbohydrates: 49g, Protein: 32g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 119mg, Sodium: 1736mg, Potassium: 768mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1940IU, Vitamin C: 20mg, Calcium: 551mg, Iron: 3mg