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Cheese Stuffed Pasta Shells

These cheese stuffed pasta shells are pure comfort in a baking dish, filled with rich ricotta and creamy mozzarella, making a perfect family dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 2100
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 20 pieces jumbo pasta shells
  • 3 cups marinara sauce
Cheese Filling
  • 15 oz ricotta cheese Choose a smooth, fresh ricotta for best results.
  • 2 cups shredded mozzarella cheese Divided into two parts; 1 cup for filling and 1 cup for topping.
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley, chopped Plus more for garnish.
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

Cook the Pasta Shells
  1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells according to the package directions until they are al dente, about 9 to 10 minutes. Drain and rinse briefly with cool water to stop the cooking.
Make the Cheese Filling
  1. In a large bowl, combine the ricotta cheese, 1 cup mozzarella, parmesan, egg, parsley, garlic powder, salt, and pepper. Stir until well mixed and creamy.
Assemble the Baking Dish
  1. Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each shell with about 1.5 tablespoons of the cheese mixture and place them open side up in the baking dish. Pour the remaining 2 cups marinara sauce over the top.
Add Cheese and Bake
  1. Sprinkle the remaining 1 cup mozzarella over the shells. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is melted and bubbly.
Garnish and Serve
  1. Let the shells sit for a few minutes, then garnish with extra parsley and serve hot.

Notes

For best results, avoid overcooking the pasta shells, and use a good quality ricotta cheese. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.