Stuffed Shells Recipe

Boil shells

Preheat a large pot of water. Add 4 cups water and 1 tsp salt and bring to a rolling boil. Add the jumbo shells and cook for 8 minutes or until al dente (they should be pliable but still hold shape). Stir occasionally to prevent sticking. Do not overcook.

Drain the shells in a colander and rinse briefly under cool water to stop cooking and make them easy to handle. Place shells on a clean kitchen towel or baking sheet, seam-side up, so they don't stick together while you prepare the filling.

Prepare filling

In a medium bowl combine 2 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 large egg, 2 tbs chopped parsley, 1 tbs chopped basil, 1 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Stir until smooth and evenly combined. Taste and adjust salt/pepper as desired.

If the ricotta is very wet, drain it in a fine mesh sieve for 10–15 minutes before mixing to avoid a watery filling. Transfer the filling to a piping bag or a zip-top bag with a corner snipped, or use a small spoon for stuffing.

Prepare baking dish

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil to prevent sticking. Pour 1 cup of the marinara sauce into the bottom of the dish and spread into an even layer.

Stuff shells

One at a time, fill each cooked shell with about 2 tablespoons of the cheese mixture (use piping bag or spoon). Place each stuffed shell seam-side up in the prepared baking dish on top of the sauce, arranging them in a single layer. You should fit about 18–20 shells depending on size; leave a little space between shells for even heating.

Top with sauce and cheese

Spoon the remaining 1 cup marinara sauce evenly over the tops of the stuffed shells. Sprinkle 1 cup shredded mozzarella and 2 tbs grated Parmesan evenly over the sauce.

Bake

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 8–10 minutes, or until the cheese is melted and bubbly and edges are lightly browned.

Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired. Serve warm.