Stuffed Shells Recipe

Preheat and prepare water

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil (about 6–8 quarts). Add 1 tbs salt and 1 tsp olive oil to the water.

Add the jumbo shells to the boiling water and cook until just al dente—usually 9–11 minutes depending on package instructions. Stir gently occasionally to prevent sticking.

Drain shells in a colander and rinse briefly with cool water to stop cooking. Arrange shells on a baking sheet in a single layer so they don’t stick while you prepare the filling.

In a large mixing bowl combine 2 cups ricotta, 1 cup shredded mozzarella (reserve 1/2 cup for topping), and 1 cup grated Parmesan. Mix until smooth.

Add 1 egg, 2 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Stir thoroughly until ingredients are evenly distributed. Taste a small amount and adjust seasoning if needed.

If the filling seems very loose, chill it 10–15 minutes or add up to 2 tbsp additional Parmesan to firm it slightly. Transfer the filling to a piping bag or a resealable bag with the corner snipped for easier filling, or use a small spoon.

Lightly oil the bottom of a 9x13-inch (or similar) baking dish with 1 tbs olive oil. Spread 1 cup of the marinara sauce in an even layer on the bottom of the dish to prevent shells from sticking and to create a saucy base.

Working one shell at a time, fill each cooked shell with about 2 tablespoons of the cheese mixture (or enough to fill the cavity). Place each filled shell seam-side up in the baking dish on top of the sauce in a single layer. You should have roughly 20–24 filled shells depending on size. Arrange tightly but without crushing shells.

Pour the remaining ~2 cups marinara sauce evenly over the arranged shells, covering them but leaving some cheese visible. Sprinkle the reserved 1/2 cup shredded mozzarella and an additional 1/4 cup grated Parmesan evenly over the top. Scatter sliced basil if using.

Cover the baking dish tightly with aluminum foil (tent slightly so cheese doesn’t stick to foil) and bake in the preheated 375°F (190°C) oven for 25 minutes.

Remove foil and bake an additional 10–12 minutes, or until sauce is bubbling and the cheese topping is melted and starting to brown lightly.

Let the stuffed shells rest for 5–8 minutes after removing from the oven to set. Garnish with extra grated Parmesan and fresh basil leaves before serving.