Ahhh, stuffed shells — cheesy, saucy, baked Italian comfort food at its best. 🧀🍝 Here’s a classic, crowd-pleasing version that never fails.
Classic Cheese Stuffed Shells
Serves 4–6
Ingredients
- 20–24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella (divided)
- ½ cup grated Parmesan
- 1 large egg
- 2 cups marinara sauce (plus extra if you like it saucy)
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning (optional)
Instructions
1. Cook the shells
- Boil shells in salted water until al dente (they’ll finish cooking in the oven).
- Drain and lay them out on a baking sheet so they don’t stick together.
2. Make the filling
In a bowl, mix:
- Ricotta
- 1 cup mozzarella
- Parmesan
- Egg
- Garlic
- Parsley
- Salt, pepper, and Italian seasoning
Stir until smooth and well combined.
3. Assemble
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce in the bottom of a 9×13 baking dish.
- Fill each shell with about 1–2 tablespoons of the cheese mixture.
- Arrange filled shells in the dish.
- Spoon remaining marinara over the top.
- Sprinkle with remaining ½ cup mozzarella.
4. Bake
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
5. Rest & Serve
Let sit 5–10 minutes before serving. Garnish with fresh basil or extra Parmesan.
Optional Add-Ins
- Spinach & Ricotta: Stir in 1 cup sautéed spinach.
- Meat Version: Add cooked ground beef or Italian sausage to the sauce.
- Alfredo Twist: Use half marinara, half Alfredo for a creamy combo.
If you want, I can give you a “loaded baked stuffed shells” version with meat sauce, béchamel, and crispy cheese topping — total Sunday dinner vibes. 🍝🔥
