Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain the shells gently, reserving about 1/2 cup of the pasta cooking water. Rinse the shells under cool water to prevent them from sticking together.1 box (12 oz) jumbo pasta shells
- In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and black pepper. Mix until well combined, ensuring all ingredients are evenly distributed. The filling should be creamy and flavorful.15 oz ricotta cheese, 1 large egg, lightly beaten, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. This will help prevent the shells from sticking and add an extra layer of flavor.24 oz marinara sauce
- Carefully stuff each cooked pasta shell with the ricotta cheese mixture. You can use a small spoon or a piping bag for this step. Aim to fill each shell generously but avoid overstuffing, which can make them difficult to handle.1 box (12 oz) jumbo pasta shells, 15 oz ricotta cheese, 1 large egg, lightly beaten, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Arrange the filled shells in a single layer in the prepared baking dish, nestled snugly together over the marinara sauce.1 box (12 oz) jumbo pasta shells
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.24 oz marinara sauce, 1 box (12 oz) jumbo pasta shells
- Sprinkle the shredded mozzarella cheese evenly over the top of the sauce. For an extra cheesy finish, you can add a little more grated Parmesan cheese as well.8 oz shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover the baking dish tightly with aluminum foil. This will help create steam and ensure the shells cook through evenly.
- Bake for 20 minutes. After 20 minutes, carefully remove the aluminum foil and bake for another 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If the sauce looks a little dry, you can add a tablespoon or two of the reserved pasta water to loosen it up.
- Once out of the oven, let the stuffed shells rest for about 5-10 minutes before serving. This allows the cheese to set slightly and makes them easier to serve. Garnish with fresh parsley or basil, if desired.1/4 cup chopped fresh parsley
Notes
This recipe is perfect for weeknights and can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
