Three-Cheese Stuffed Shells with Marinara
Stuffed shells are a meatless dinner that pleases almost everyone. Jumbo shells get filled with ricotta, mozzarella and Parmesan, nestled in marinara, covered with more cheese and baked until bubbly.
A full pan serves eight, so this is a good one for a crowd, a potluck or a week of lunches.
Filling the shells without tearing them
Rinse the shells in cold water right after draining. It stops the cooking and keeps them from sticking together. I fill them with a small spoon, or a zip-top bag with the corner snipped off when I am making a big batch.
Cook a few extra shells. One or two always split. Let the dish rest five to ten minutes after baking so the filling sets. Plenty more family-size pasta dinners are in my pasta recipes.
PrintThree-Cheese Stuffed Shells
Jumbo shells stuffed with ricotta, mozzarella and Parmesan, baked in pasta sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 1 (32 ounce) container ricotta cheese
- 1 (16 ounce) package shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the shells in lightly salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
- Mix the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, eggs, parsley, salt and pepper.
- Spread about 3/4 cup sauce in the bottom of a 9×13-inch baking dish.
- Stuff each shell with the cheese mixture and arrange in the dish.
- Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella and 1/4 cup Parmesan.
- Cover with foil and bake 45-60 minutes, until the cheese is melted and the sauce is bubbly.
Notes
A pinch of nutmeg in the filling adds depth. Let the shells rest 5-10 minutes after baking. They freeze well for make-ahead meals.
Frequently Asked Questions
Can I freeze stuffed shells?
Yes, they freeze well. Freeze them assembled and unbaked, then thaw in the fridge before baking.
What about adding meat?
Brown ground beef or Italian sausage and stir it into the sauce.
Any way to add more flavor to the filling?
A pinch of nutmeg in the ricotta filling adds depth.
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