Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta shells until just al dente. Drain and let them cool until easy to handle.
- While the shells are cooling, combine ricotta, some mozzarella, an egg, dried oregano, fresh basil, and parsley in a bowl. Stir until the mixture is uniform and the egg is fully mixed in.
- Pour about 3 cups of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
- Fill each shell with roughly 2 tablespoons of the cheese mixture, then arrange the filled shells seam-side up in the sauce-lined dish.
- Sprinkle the tops with additional mozzarella, oregano, and parsley. Bake at 350°F (175°C) for 20-25 minutes, until the sauce is bubbling and the cheese begins to brown at the edges.
Notes
You can assemble stuffed shells up to a day ahead and refrigerate until ready to bake; add a few extra minutes to the baking time if chilled. For freezing, assemble in a foil pan and wrap well; bake straight from frozen, covered, then uncover to brown the cheese. Leftovers keep in the fridge for several days and can be reheated in the oven or microwave. Whole milk cheeses give the richest texture, but you may substitute part-skim if needed. Serve with a simple green salad and garlic bread for a complete meal.