Stuffed Shells Recipe

Cook shells

Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook until al dente, 10–12 minutes (follow package for timing). Stir gently so shells don’t stick. Drain and transfer shells to a single layer on a rimmed baking sheet; drizzle with a little olive oil and toss gently to keep them from sticking. Let cool slightly so you can handle them.

Prepare filling

In a large bowl combine ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 2 tablespoons chopped parsley, 1 teaspoon minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until smooth and homogenous; taste and adjust seasoning. Transfer filling to a piping bag or a resealable plastic bag with the corner snipped (or use a spoon) for easier stuffing.

Make palomino sauce

Heat 2 tablespoons olive oil in a medium skillet or saucepan over medium heat. Add 1/2 finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor. Add 24 oz crushed tomatoes and 1/2 cup stock, stirring to combine. Bring to a gentle simmer, then stir in 1/4 cup heavy cream, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (optional), 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer uncovered on low heat 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm off the heat.

Preheat oven and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 teaspoon butter or nonstick spray. Spread about 1 cup of the palomino sauce in an even layer on the bottom of the dish to prevent sticking and provide a saucy base.

Stuff shells

Working one at a time, spoon or pipe about 2 tablespoons of the ricotta filling into each cooled shell. Place each stuffed shell seam-side-up in the prepared baking dish on top of the sauce. Arrange shells in a single layer; you should fit roughly 18–20 shells depending on size.

Top and bake

Pour remaining palomino sauce evenly over the arranged shells, covering them but leaving some cheese visible. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Cover the dish loosely with foil and bake in the preheated 375°F oven for 20 minutes. Remove foil and bake an additional 8–10 minutes, until cheese is melted and bubbly and edges are slightly golden.

Rest and serve

Remove from oven and let rest 5 minutes to set. Garnish with torn fresh basil leaves if using. Serve hot, spooning any extra sauce from the pan over plated portions.