EASY STUFFED SHELLS Recipe

I love making my version of Easy Stuffed Shells. I use jumbo pasta shells filled with creamy ricotta, fresh basil, and layers of mozzarella and parmesan. Baked in a tangy marinara sauce, this dish is a perfect, straightforward weeknight treat that brings delight to every bite.

I recently came across a version of stuffed shells that totally changed my weeknight dinners. Let me tell you, Easy Stuffed Shells has become one of my new favorite go-to meals.

I started with 20 jumbo pasta shells filled with a mix of 15 oz ricotta cheese, 2 cups shredded mozzarella, 1/2 cup grated parmesan, and one large egg, all brightened up with 1/4 cup chopped fresh basil. Everything gets smothered in 4 cups of flavorful marinara sauce, with just salt and pepper to season, then baked until it’s perfectly bubbly and delicious.

I love how creamy and cheesy this recipe turns out, and it’s so versatile that you can even throw in some chicken if you’re craving a meaty twist. It’s one of those recipes that feels like a little culinary hack for busy nights without compromising on taste.

Enjoy making it as much as I do!

Why I Like this Recipe

I really love how the recipe gives me a hearty and cheesy meal that reminds me of home. The creamy mix of ricotta, mozzarella, and parmesan always hits the spot and makes me feel like I’m treatin myself even on a busy night. I also enjoy how easy it is to prep; even if im not the best in the kitchen, the clear steps and simple ingredients makes cookin it a breeze. Plus, the fact that I can switch up the herbs and add a personal twist makes it a fun and customizable dish that never gets old.

Ingredients

• Pasta shells are soft, chewy carbohydrates that form the base for this dish.
• Ricotta cheese adds a creamy texture, rich protein, and dairy goodness to fill each shell.
• Mozzarella melts really well, boosting protein and giving a satisfying, gooey layer.
• Parmesan offers a sharp, salty kick and balances the overall flavors perfectly.
• Basil gives a fresh herbal aroma with antioxidants, lightening the richness.
• Marinara sauce is tangy and sweet, packed with vitamins for a zesty finish.

Ingredient Quantities

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh basil (or parsley if you prefer)
• 4 cups marinara sauce
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.

2. Add the jumbo pasta shells to the boiling water and cook until they’re al dente, about 8-10 minutes; drain and set aside to cool slightly.

3. In a large bowl, mix together the ricotta cheese, 1 cup of the mozzarella, the grated parmesan, and the egg. Stir in the chopped basil, along with a pinch of salt and pepper.

4. Lightly coat the bottom of a baking dish with about 1 cup of marinara sauce so the shells don’t stick.

5. Carefully stuff each shell with the cheese mixture using a spoon (or a small spatula if you prefer) and arrange them snugly in the dish.

6. Once all shells are filled and placed, pour the remaining 3 cups of marinara sauce evenly over the shells.

7. Top everything with the remaining 1 cup of mozzarella cheese and a little extra parmesan if you like.

8. Cover the dish with foil to help the cheese melt evenly and bake in the preheated oven for 25-30 minutes.

9. Remove the foil and bake for another 5 minutes if you want the top slightly browned.

10. Let the dish cool for a few minutes before serving, and enjoy your hearty and cheesy dinner!

Equipment Needed

1. Oven for preheating and baking the dish
2. Large pot for boiling the pasta shells
3. Colander to drain the cooked pasta
4. Large mixing bowl to combine the ricotta, mozzarella, parmesan, egg, basil, salt, and pepper
5. Baking dish to arrange and bake the stuffed shells
6. Aluminum foil to cover the dish during the initial baking phase
7. Spoon or small spatula to help stuff each pasta shell
8. Measuring cups to portion out the marinara sauce
9. Knife for chopping the fresh basil if not already chopped
10. Oven mitts to protect your hands when handling hot dishes

FAQ

EASY STUFFED SHELLS Recipe Substitutions and Variations

• Ricotta cheese: You can use cottage cheese (make sure to drain it first) in its place
• Mozzarella cheese: Try shredded Monterey Jack or provolone if you cant find mozzarella
• Egg: To keep it vegan, you might substitute with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
• Basil: Parsley works good as a replacement if basil is not available
• Marinara sauce: You could use a tomato-based pasta sauce with extra herbs like oregano and thyme

Pro Tips

1. Try not to overcook the pasta shells – I usually boil them a bit less than needed because they keep cookin in the oven and you dont want them turnin mushy.
2. Let your cheeses come to room temperature before mixing them. This makes it way easier for the egg and herbs to get all mixed into a smooth filling.
3. When you’re fillin the shells, use a small spatula if a spoon is awkward; it makes the whole process a lot less messy.
4. Always let the dish sit for a few minutes after taking it out of the oven. It gives the flavors time to settle and makes it safer to dig into your super cheesy meal.