Cheesy, Saucy Stuffed Shells
These Olive Garden–style stuffed shells are packed with a creamy ricotta filling, topped with marinara and melty mozzarella, then baked to perfection.
Ingredients
Pasta and Filling
- 20-25 pieces jumbo pasta shells Depends on size
- 2 cups ricotta cheese Whole-milk ricotta recommended
- 1.5 cups shredded mozzarella Divided: 1 cup for filling, 1/2–1 cup for topping
- 0.5 cups grated Parmesan cheese
- 1 large egg Lightly beaten
- 1 tsp Italian seasoning Or 1/2 tsp each dried basil and oregano
- to taste salt Freshly ground black pepper, to taste
Sauce
- 3 cups marinara sauce Store-bought or homemade
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and spread shells on a towel or sheet to cool slightly.
- In a medium bowl, combine ricotta, 1 cup of the mozzarella, Parmesan, beaten egg, Italian seasoning, and 1/2 tsp salt. Stir until smooth and uniform. Taste and adjust seasoning.
- Spoon about 2 tablespoons of the cheese mixture into each shell, filling gently.
Assembly and Baking
- Pour one cup of marinara sauce into the bottom of a 9x13-inch baking dish and spread into an even layer.
- Arrange the stuffed shells in the dish, open side up, in neat rows.
- Pour the remaining marinara over the shells so they’re mostly covered.
- Sprinkle the remaining mozzarella evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and starting to brown. Let rest for 5 minutes before serving.
Notes
To speed assembly, pipe the filling into shells with a zip-top bag for quicker filling. Serve with fresh sides like a salad or garlic bread.