Description
Creamy jumbo shells filled with a rich ricotta and cheese mixture, topped with marinara and baked until bubbly.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups marinara sauce, divided
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook until just al dente, usually 9–12 minutes; they’ll finish cooking in the oven. Drain and arrange the shells on a single layer on a baking sheet to cool slightly.
- In a large bowl, combine ricotta, mozzarella, Parmesan, the egg, Italian seasoning, garlic powder, and salt and pepper to taste. Stir until smooth.
- Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.
- Using a spoon, fill each shell with about 2–3 tablespoons of the cheese mixture and arrange them seam-side up in the dish.
- Pour the remaining marinara sauce over the shells, making sure each one gets some sauce. Sprinkle extra mozzarella over the top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese on top is golden and the sauce is bubbling at the edges.
- Let rest for 5 minutes, garnish with torn fresh basil, and serve.
Notes
Make-ahead friendly: assemble, cover, refrigerate, and bake later. Can be frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian