Description
Delicious baked stuffed shells filled with a creamy mixture of ricotta, mozzarella, cream cheese, and herbs, topped with marinara sauce and melted cheese. A comforting Italian-American classic perfect for an easy and hearty dinner.
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 parsley
- 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 prepare for baking the stuffed shells.
- Cook Pasta Shells: Prepare the jumbo shells according to the package instructions, but boil them for one minute less than directed to ensure they are slightly undercooked. Drain the shells, let them cool for several minutes, then separate and place on a baking sheet.
- Prepare Baking Dish: Lightly butter the sides and bottom of a 9x13 inch casserole dish. Spread a few spoonfuls of marinara sauce over the bottom to lightly coat it.
- Make Filling: In a bowl, combine ricotta cheese, 1½ cups shredded mozzarella cheese, ⅓ cup grated parmesan, softened cream cheese, lightly beaten egg, chopped parsley, pressed garlic, dried oregano (if using), sea salt, and ground pepper. Stir well until all ingredients are thoroughly mixed.
- Stuff Shells: Using a spoon, heap the cheese filling into each cooked shell, filling them generously.
- Assemble Dish: Arrange filled shells in the prepared baking dish. Evenly spoon the remaining marinara sauce over the shells. Sprinkle the remaining ½ cup mozzarella cheese and a bit of grated parmesan on top.
- Cover and Bake: Lightly butter one side of a piece of foil or spray it with cooking spray. Loosely cover the baking dish with the foil, buttered side down, and place it in the preheated oven. Bake covered for 20 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10 minutes, allowing the cheese to melt and brown slightly.
- Serve: Remove from oven and serve the stuffed shells hot. Enjoy your comforting, cheesy meal!
Notes
- Boil pasta shells one minute less than package instructions to avoid overcooking during baking.
- Lightly buttering or spraying the foil prevents it from sticking to the cheese topping.
- You can swap fresh parsley for dried parsley, adjusting the quantity as noted.
- Feel free to add extra parmesan on top before baking for a cheesier crust.
- This dish pairs well with a green salad or garlic bread for a complete meal.
- Use low-fat cheeses if you prefer a lighter version, but this may affect creaminess.
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
