Simple Stuffed Shells
Jumbo shells stuffed with three cheeses, covered in sauce and more cheese.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb jumbo shells
- 1 32-oz package ricotta cheese
- 1/2 C parmesan (freshly grated)
- 1/2 C asiago (freshly grated)
- 1 Tsp garlic powder
- 1/2 Tsp onion powder
- 1 1/2 Tsp kosher salt (to taste)
- 1/2 Tsp black pepper (freshly cracked, to taste)
- 2 1/2 Tsp Italian seasoning
- 4 C marinara sauce
- 1 Lb low-moisture mozzarella (grated or thinly sliced)
- 3 sprigs flat-leaf parsley (minced)
Instructions
- 1
Start by boiling your jumbo shells. Make sure the water’s salty like the sea! Follow the package directions and pull them just before they’re al dente—don’t overdo it, because they’ll cook more in the oven. Drain and set aside.
- 2
In a large bowl, combine the ricotta, parmesan, asiago, garlic powder, onion powder, salt, pepper, and Italian seasoning. Stir until everything is well mixed and creamy. Then, fold in the parsley. Set this aside.
- 3
Preheat your oven to 400°F and lightly oil a large baking dish. Spoon about 2/3 cup of marinara sauce into the bottom and spread it around evenly. It’s just enough to prevent those shells from sticking to the pan.
- 4
Now comes the fun part! Grab your pasta shells, filling, and sauce, and set up an assembly station. Ladle about half a cup of sauce into the baking dish, and spread it around to coat the bottom. Use a spoon (or get fancy with a piping bag) to stuff each shell with the ricotta mixture. Overstuff them just a bit so they stay open, and place them side-by-side in your dish.
- 5
Once all your shells are nestled in, spoon the remaining marinara over the tops. You want each shell to have a nice blanket of sauce. Then, evenly sprinkle the mozzarella cheese all over.
- 6
Pop your dish into the oven and let it bake for about 20 minutes, or until the cheese is bubbling and the top is just beginning to brown. Let it rest for a few minutes, then sprinkle with parsley, and serve. Dassit!