Description
A comforting and simple baked pasta dish featuring jumbo shells filled with creamy ricotta and mozzarella, topped with rich marinara sauce and baked until bubbly. Perfect for cozy dinners and easy entertaining.
Ingredients
- 30 jumbo pasta shells
- 1 pound ricotta cheese (about 2 cups)
- 3 cups shredded mozzarella cheese (12 ounces), divided
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 jar marinara sauce (24 ounces / 3 cups), divided
- 2 tablespoons finely grated Parmesan cheese or Pecorino Romano
Instructions
- Preheat oven to 375°F (190°C) and position a rack in the center.
- Cook jumbo pasta shells in salted boiling water according to package directions. Drain and rinse under cold water until cool enough to handle.
- In a large bowl, combine ricotta, 2 cups mozzarella, parsley, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Stuff each shell with a heaping tablespoon of the cheese mixture and arrange filling-side up in the baking dish.
- Pour remaining 2 cups of marinara sauce evenly over the shells.
- Top with remaining 1 cup mozzarella and sprinkle with Parmesan or Pecorino.
- Bake uncovered for 30 minutes, or until cheese is melted and sauce is bubbling.
Notes
- Add sautéed spinach or kale to the filling for extra nutrition.
- Use spicy marinara for a kick of heat.
- Mix in chopped fresh herbs like basil or oregano for more flavor.
- Swap part of the ricotta with cottage cheese for a lighter version.
- Make ahead: Assemble up to 12 hours in advance and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 6g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
