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delicious stuffed pasta shells

Heavenly Stuffed Shells

These Italian-inspired jumbo pasta shells are filled with a creamy three-cheese mixture and baked in savory marinara sauce until golden and bubbly. Perfect for both special occasions and weeknight dinners, this comforting dish delivers the perfect balance of rich cheese filling and tangy tomato sauce.
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Prep Time 20 minutes
Cook Time 52 minutes
Total Time 1 hour 22 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 28 ounces spaghetti sauce 1 jar
  • 1/2 teaspoon salt
  • 3 garlic cloves minced
  • 2 eggs
  • 1 tablespoon fresh parsley chopped
  • 12 ounces jumbo pasta shells
  • 32 ounces ricotta cheese preferably whole milk
  • 3 cups shredded mozzarella cheese divided (2 cups for filling, 1 cup for topping)
  • 1/2 teaspoon pepper
  • nonstick cooking spray
  • 1/2 cup grated Parmesan cheese plus 2 tablespoons for topping

Equipment

  • 9x13 baking dish
  • Pastry bag or plastic storage bag
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray.
  2. Cook jumbo pasta shells according to package directions until al dente. Drain well and set aside.
  3. In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup Parmesan cheese, eggs, chopped parsley, minced garlic, salt, and pepper. Mix until well combined and smooth.
  4. Spread 1 cup of spaghetti sauce evenly across the bottom of the prepared baking dish.
  5. Transfer the cheese mixture to a pastry tube or a large resealable plastic bag with a corner snipped off. Squeeze about 1 tablespoon of filling into each shell and place them in the baking dish.
  6. Pour the remaining spaghetti sauce over the filled shells, ensuring they're generously covered.
  7. Cover the dish with aluminum foil and bake for 40 minutes.
  8. Remove foil and sprinkle the remaining cup of mozzarella and 2 tablespoons of Parmesan over the top.
  9. Return to the oven and bake uncovered for another 10-12 minutes, until heated through and the cheese is golden and bubbly.
  10. Remove from oven and let rest for 10 minutes before serving.

Notes

For best results, use whole milk ricotta for extra creaminess, though part-skim works if you're watching calories. Freshly grated mozzarella melts more smoothly than pre-shredded varieties. If you can't find fresh parsley, substitute with 1 teaspoon dried parsley.
Make-ahead tip: Prepare the shells up to 24 hours in advance, cover and refrigerate, then bake when needed, adding 10-15 minutes to the covered baking time.
Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave or larger amounts covered in the oven at 325°F until heated through.