Garlic Butter Stuffed Shells
These garlic butter stuffed shells are a comforting bake filled with creamy ricotta, gooey mozzarella, and savory garlic butter, making them a perfect dish for cozy dinners and potlucks.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese Whole milk or part-skim can be used.
- 1 cup shredded mozzarella cheese Divided into ½ cup for filling and ½ cup for topping.
- ½ cup grated Parmesan cheese
- 4 tablespoons garlic butter Softened (sub 2 cloves minced garlic plus 2 tbsp melted butter if needed).
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Sauce
- 2 cups marinara sauce Use a thicker sauce for best results.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and lay them on a sheet or towel to cool.
- In a medium bowl, mix ricotta, ½ cup shredded mozzarella, Parmesan, garlic butter, Italian seasoning, and a pinch of salt and pepper until smooth.
- Use a spoon to stuff each shell with the cheese mixture (about a heaping teaspoon to tablespoon per shell).
Assembly and Baking
- Pour 1 cup of marinara into the bottom of a 9x13-inch baking dish and spread to cover.
- Arrange the stuffed shells seam-side up in the dish, fitting them snugly in a single layer.
- Pour the remaining marinara over the shells and sprinkle with the remaining ½ cup mozzarella.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the edges are lightly golden.
- Let rest for 5 minutes, then garnish with chopped fresh parsley and serve.
Notes
These shells are great to pair with a crisp green salad, roasted vegetables, or garlic bread. They store well in the fridge for 3–4 days and can be frozen before baking for up to 2 months.