Description
Delicious and creamy stuffed jumbo shells filled with a savory ricotta and cheese mixture, baked in marinara sauce for a comforting Italian-inspired main course perfect for family dinners.
Ingredients
Scale
Pasta
- 20 jumbo shells
Sauce
- 3 cups marinara sauce
Cheese Filling
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- ⅓ cup grated parmesan cheese (plus additional for topping, if desired)
- 4 oz cream cheese (softened)
- 1 large egg (lightly beaten)
Seasonings
- 2 Tablespoons fresh parsley (finely chopped or 2 teaspoons dried)
- ½ teaspoon dried oregano (optional)
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 large garlic clove (pressed)
Instructions
- Preheat Oven: Preheat your oven to 350F (175C) to get it ready for baking the stuffed shells.
- Prepare Shells: Cook the jumbo shells according to package instructions, but boil them for one minute less than directed to keep them firm. Drain, let them cool for several minutes, then separate and place on a baking sheet to prevent sticking while you prepare the filling.
- Prepare Baking Dish: Lightly butter the sides and bottom of a 9x13 casserole dish. Spread several spoonfuls of marinara sauce to lightly coat the bottom layer.
- Make the Filling: In a bowl, combine ricotta cheese, 1 ½ cups shredded mozzarella, ⅓ cup grated parmesan, softened cream cheese, beaten egg, fresh parsley, pressed garlic, dried oregano, sea salt, and ground pepper. Stir until well blended and creamy.
- Stuff the Shells: Carefully spoon a heaping amount of the ricotta and cheese filling into each cooled jumbo shell, ensuring they are generously filled.
- Assemble the Dish: Place the stuffed shells in the prepared baking dish on top of the marinara layer. Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup mozzarella cheese and an optional sprinkle of parmesan cheese on top.
- Cover and Bake: Lightly butter one side of a sheet of foil or spray with cooking spray. Cover the casserole loosely with the foil (buttered side down) and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
- Serve: Remove from oven and serve warm for a comforting and satisfying meal.
Notes
- Boil shells one minute less than package instructions to prevent overcooking and help them hold their shape when stuffed.
- Using cream cheese in the filling adds extra creaminess and richness to the mixture.
- Fresh parsley can be substituted with dried parsley if needed; adjust quantity accordingly.
- For a vegetarian version, ensure the marinara sauce does not contain meat products.
- Covering with foil during baking helps retain moisture and prevents the shells from drying out.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 185 kcal
- Sugar: 3 g
- Sodium: 345 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 41 mg
