Stuffed Shells Recipe

Boil shells

Preheat a large pot of water with 4 liters of water and 1 tablespoon salt and bring to a rolling boil. Add the 24 jumbo shells carefully and stir immediately to prevent sticking. Cook until shells are just al dente, about 8–10 minutes (check package, aim for slightly undercooked so they hold filling). Stir occasionally so shells don’t cling together.

When shells are al dente, drain in a colander and rinse briefly with cool water to stop cooking. Arrange shells on a single layer on a sheet tray or baking sheet lined with a clean kitchen towel or parchment paper to cool and dry slightly so they are easy to fill.

Prepare filling

In a large mixing bowl combine 2 cups ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 whole egg, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, 1 teaspoon minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using). Mix until smooth and cohesive; use a spoon or rubber spatula to fully incorporate. Taste and adjust salt/pepper if needed.

Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped (or use a spoon) to make stuffing shells quicker and cleaner.

Prepare baking dish and sauce

Preheat the oven to 375°F (190°C). Spread 1 cup of marinara in the bottom of a 9x13-inch (or similarly sized) baking dish to create a thin even layer — this prevents sticking. If sauce is cold, warm 1–2 minutes in a saucepan with 1 teaspoon olive oil until slightly simmering, then spread; otherwise use room-temperature sauce.

Stuff shells

Working one at a time, hold a shell open and pipe or spoon about 2 tablespoons of the cheese mixture into each shell (shells will be generous; adjust amount so all shells are filled). Place each stuffed shell seam-side up in the prepared baking dish on top of the marinara, arranging in a single layer; you should fit about 24 shells in a 9x13 dish in rows.

Spoon remaining marinara sauce evenly over the tops of the shells, using about 2 cups, leaving some of the shells’ tops visible. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the shells.

Bake

Cover the dish tightly with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. After 20 minutes, remove foil and bake uncovered for an additional 8–12 minutes until cheese is bubbling and the top is lightly golden.

If you want a slightly browned top, you can finish with a 1–2 minute broil—watch closely to prevent burning.

Rest and garnish

Remove the baking dish from the oven and let rest 5–10 minutes so the sauce sets slightly and the shells are easier to serve. Garnish with torn fresh basil leaves before serving.