Classic Stuffed Cheese Shells
Big, cheesy pasta shells baked in a rich, flavorful sauce—perfect for a cozy family dinner that’s simple to make and even better to eat.
Ingredients
Jumbo pasta shells
Ricotta cheese
Mozzarella cheese, divided
Grated Parmesan cheese
1 egg, beaten
Italian seasoning or dried basil, oregano, parsley
Salt and pepper, to taste
Pasta sauce (marinara or meat sauce)
Fresh parsley, chopped, for garnish
Nutrition
320 caloriesCalories
Per serving · Values are estimates
Instructions
1
Turn your oven on to 375°F (190°C) and lightly grease a 9×13-inch baking dish so nothing sticks.
2
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they’re almost tender but still have a little bite. Drain them right away so they don’t get mushy.
3
In a large bowl, stir together ricotta, half the mozzarella, Parmesan, a beaten egg, Italian seasoning, salt, and pepper until it’s smooth and everything’s well mixed.
4
Pour a thin layer of pasta sauce on the bottom of your baking dish. Fill each shell with the cheese mixture, then place them in the dish with the opening facing up.
5
Spoon the rest of the pasta sauce over the top of the shells. Sprinkle on the remaining mozzarella and a little extra Parmesan if you like. Cover the dish with foil and bake for 20 minutes, then uncover and bake another 10 minutes until the cheese is bubbly and golden.
6
Let the shells sit for a few minutes after baking so they set up nicely. Sprinkle with fresh parsley before serving so it’s bright and fresh.
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