This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!
Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
Strain in a colander and let cool slightly – do not rinse.
Make the filling:
Add filling ingredients a large bowl, and stir to combine.
Assemble
Add 1 cup marinara sauce to the bottom of the prepared baking dish.
Fill each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.
Pour the remaining marinara sauce evenly over the shells and spread evenly.
Top with mozzarella and parmesan cheese.
Bake
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Uncover and bake until cheese is melted (about 15-20 additional minutes).
Let cool slightly, garnish with fresh herbs (if desired), then serve warm.
Video
Notes
Ingredient Substitutions
Pasta Shells. make sure to get "jumbo" shells for this recipe.
Parmesan cheese. Romano is a good substitute.
Fresh basil& parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
Marinara sauce. Use your favorite brand - I love tomato basil sauce.
StoreStore leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or oven.FreezeI recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.