Description
Tender jumbo pasta shells filled with a creamy three-cheese mixture, baked in savory marinara sauce for a comforting and crowd-pleasing meal.
Ingredients
Scale
- 20–25 jumbo pasta shells
- 1 tbsp olive oil
- 2 cups ricotta cheese
- 1½ cups shredded mozzarella cheese (plus extra for topping)
- ¾ cup grated Parmesan cheese
- 1 egg
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups marinara sauce (store-bought or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and toss with olive oil to prevent sticking.
- In a large bowl, combine ricotta, 1½ cups mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix until smooth.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese mixture and arrange them in the baking dish.
- Pour remaining marinara sauce over the stuffed shells.
- Sprinkle extra mozzarella cheese on top.
- Cover dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use fresh marinara sauce for best flavor.
- Allow shells to cool slightly before stuffing for easier handling.
- Can be prepared ahead and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: baked stuffed shells, three cheese pasta, ricotta shells, vegetarian comfort food, easy pasta bake