Stuffed Jumbo Pasta Shells

Posted by: Authentic Flavors Made Easy

Tender jumbo pasta shells are generously stuffed with a creamy ricotta, mozzarella, and Parmesan cheese filling, then baked in a rich marinara sauce until bubbly and golden. This classic Italian-inspired comfort food is perfect for family dinners, meal prep, or entertaining guests.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Pasta

• 20–24 jumbo pasta shells
• Water, for boiling
• 1 tablespoon salt

For the Cheese Filling

• 15 ounces (425 g) ricotta cheese
• 2 cups (225 g) shredded mozzarella cheese, divided
• ½ cup (50 g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Sauce

• 3 cups (720 ml) marinara sauce
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional)

Garnish

• Fresh basil leaves
• Chopped parsley
• Extra grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, according to the package directions. Drain and rinse with cool water to prevent sticking.
3. In a large bowl, combine the ricotta cheese, 1½ cups of the mozzarella, Parmesan cheese, egg, garlic, parsley, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
4. In a small bowl, stir together the marinara sauce, olive oil, Italian seasoning, and red pepper flakes, if using.
5. Spread 1 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
6. Fill each cooked shell with about 2 tablespoons of the cheese mixture and arrange them in the baking dish.
7. Spoon the remaining marinara sauce over the stuffed shells.
8. Sprinkle the remaining ½ cup mozzarella cheese over the top.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
11. Let the shells rest for 5 minutes before serving.
12. Garnish with fresh basil, parsley, and extra Parmesan cheese.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted broccoli
• Sautéed spinach
• Steamed green beans
• Antipasto salad

Tips

• Cook the pasta just until al dente, as it will continue cooking in the oven.
• Pipe the cheese filling into the shells using a piping bag or zip-top bag with the corner snipped off for easy filling.
• Add cooked spinach, ground beef, Italian sausage, or shredded chicken to the filling for a heartier version.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.