Classic Stuffed Shells (Print version)

Tender jumbo shells filled with creamy ricotta, tucked into marinara, and baked until saucy and bubbling.

# Ingredients:

For the shells

01 - 24 jumbo pasta shells, plus 4 extra in case some tear
02 - 1 tablespoon kosher salt, for the pasta water

For the ricotta filling

03 - 15 oz (425 g) whole-milk ricotta cheese
04 - 1 large egg
05 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
06 - 1/2 cup (50 g) finely grated Parmesan cheese
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

For baking

13 - 3 cups (720 ml) marinara sauce, divided
14 - 1 tablespoon olive oil, for the baking dish if needed
15 - 2 tablespoons grated Parmesan cheese, for topping

# Instructions:

01 - Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish if your sauce is not very loose.
02 - Bring a large pot of water to a boil and season with kosher salt. Cook the jumbo shells until al dente, usually 1 minute less than the package time. Drain, rinse briefly with cool water, and separate them on a tray.
03 - In a bowl, mix ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, parsley, basil, Italian seasoning, garlic powder, salt, and pepper until just combined.
04 - Spread 1 cup marinara sauce over the bottom of the baking dish. Fill each cooked shell with about 2 tablespoons of ricotta filling and set the shells open-side up in the sauce.
05 - Spoon the remaining 2 cups marinara over and around the shells. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan.
06 - Cover with foil and bake for 20 minutes. Uncover and bake 10-15 minutes longer, until the sauce is bubbling and the cheese is melted with light golden spots.
07 - Let the stuffed shells rest for 5-10 minutes before serving so the filling settles and the sauce thickens slightly.

# Good to know:

01 - Cook a few extra shells because jumbo pasta often tears.
02 - The pan can be assembled up to 24 hours ahead and baked later.
03 - Let the baked shells rest before serving for cleaner scoops.

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