Stuffed Shells

5 from 3 votes

This classic Italian recipe for stuffed shells offers big, authentic flavor in one simple, homemade meal. Easy to make and full of delicious cheesy goodness and flavorful tomato sauce, this family favorite will have everyone requesting seconds!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: Stuffed Shells Recipe

Servings:

Calories: 319kcal

Ingredients

25 jumbo shells Barilla brand
23 ounces Prego marinara sauce divided
2 cups ricotta cheese
½ cup parmesan cheese finely grated
1 egg
3 teaspoons minced garlic
2 teaspoons italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1½ cups mozzarella cheese finely shredded
chopped parsley or basil for optional garnish

Instructions

In a large pot, cook shells in boiling water with 5 teaspoons of salt added based on directions on the box. The noodles are typically done after around 9 minutes. You want the noodles to be al dente (fairly soft but also still firm to the bite).
Drain and rinse pasta immediately in cold water, this is key in helping the noodles stop continuing to cook which can lead to mushiness. Set aside.
Preheat oven to 350°F. Spray the bottom of a 9x13 casserole dish with nonstick spray.
Place 1½ cups of marinara sauce in the bottom of the pan. Spread the sauce out evenly with a spatula.
In a medium bowl, stir together the ricotta cheese, parmesan cheese, egg, garlic, Italian seasoning, salt, pepper and onion powder.
Place the cheese mixture in a Ziploc bag and snip off the end or use a pastry bag with a medium-sized plain round tip.
Pipe the cheese filling into each cooked shell one as you hold them in your hand. Be sure and open the shells wide so you can stuff shells with as much ricotta filling as they can hold. Place the filled shells in your prepared pan.
Top with the remaining marinara sauce and shredded mozzarella cheese as evenly as possible.
Cover the pan top entirely with aluminum foil and place in the oven on the bottom rack.
Bake for 20 minutes or until bubbling around the edge of the pan and the cheese is melted.
Remove the foil and move the pan to the top rack, turn the oven to 450°F, and cook for approximately 5 to 7 minutes or until the cheese starts to slightly show golden bubbles on top.
Remove and serve immediately. Shells change shape and flatten if you let them rest for very long. They’re great with fresh or dried parsley or basil garnish and some fresh shredded parmesan on top.

Notes

TIP: Barilla was the best brand I found for this recipe because the noodles are larger, hold their shape the most consistently, and cook the same every time. A lot of other brands cooked at drastically different times and often fell apart. The ridges on Barilla are very defined and add a pretty texture to the dish while also making a stable home for the delicious ricotta filling.

TIP: The pasta water should taste like salt water. This is a great way to start infusing flavor into the noodles from the beginning of the cooking process.

TIP: Keep a close eye on the cheese so it doesn't burn and remove sooner than the 7-minute mark if needed.

Nutrition