I tried a spin on Easy Stuffed Shells using jumbo pasta shells filled with a rich blend of ricotta, mozzarella and Parmesan, lightly accented with fresh parsley and minced garlic. The tang of marinara sauce and a hint of egg make this dish irresistibly indulgent and a standout in any dinner lineup.

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I’ve been experimenting with this Easy Stuffed Shells recipe and it’s quickly become one of my go-to weeknight dinners. I mean, who doesn’t love Jumbo Pasta Shells filled with a delicious mix of 15 oz ricotta cheese, 2 cups shredded mozzarella cheese, and a bit of grated Parmesan cheese for that extra kick?

I lightly beat 1 large egg with minced garlic and toss it all with some chopped fresh parsley for a flavor that’s simply irresistible. I slowly pour 4 cups marinara sauce over the shells and let everything bake until it’s bubbly and golden.

This twist on a classic dish keeps it creamy, cheesy, and downright satisfying! Sometimes I’ll throw in a few extra seasonings like salt and pepper to taste.

It’s one of those recipes thats easy enough to whip up on a busy night, yet fancy enough to impress anyone. Give it a try and see how it elevates your dinner game!

Why I Like this Recipe

1. I love how simple it is to make, even when I’m in a hurry, ’cause it doesn’t take forever to prep and bake.
2. I’m really into the creamy, cheesy filling – it’s so customizable and gets me excited to try different tweaks each time.
3. I appreciate that the dish feels like a true comfort food, with the tangy marinara sauce and bubbly, browned top making every bite awesome.
4. I like that it turns into a perfect weeknight dinner that even my family loves, making it a fun and easy meal to share.

Ingredients

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Jumbo pasta shells are the comforting base, provide carbohydrates for lasting energy.
Marinara sauce is a tangy tomato blend, naturally sweet and rich in antioxidants.
Ricotta cheese adds a creamy, rich texture and valuable protein for a hearty bite.
Mozzarella cheese melts perfectly, offering mild flavor and extra protein in every bite.
Parmesan cheese brings a salty, sharp kick to balance the dish overall flavor.
Garlic offers a bold, zesty kick with natural health benefits and vibrant aroma.
Parsley provides fresh, herbaceous notes and vitamins, brightening the entire meal.

Ingredient Quantities

20 jumbo pasta shells

4 cups marinara sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg, lightly beaten

2 garlic cloves, minced

2 tbsp chopped fresh parsley

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente, then drain and set aside.

3. In a big bowl, stir together the ricotta, shredded mozzarella, grated Parmesan, lightly beaten egg, minced garlic, chopped parsley, and a pinch of salt and pepper.

4. Spread about 1 cup of marinara sauce evenly on the bottom of your baking dish.

5. Fill each cooked shell with a good scoop of the cheese mixture. If you’re in a rush, you can use a small spoon to help stuff them.

6. Arrange the stuffed shells in the dish in a single layer so they don’t crowd each other.

7. Pour the rest of the marinara sauce over the shells, making sure most of them get a good coating.

8. Cover the dish with foil and bake in the preheated oven for 25 minutes.

9. Remove the foil and bake for an extra 10 minutes so the top gets a little bubbly and slightly browned.

10. Let the dish cool down for a few minutes before serving and enjoy your weeknight dinner!

Equipment Needed

1. Oven
2. Baking dish
3. Large pot for boiling the pasta
4. Colander to drain the pasta
5. Large mixing bowl for the cheese mixture
6. A regular spoon for stirring and a small spoon for stuffing the pasta shells
7. Aluminum foil for covering the dish while baking

FAQ

Q: How long do I need to cook the jumbo shells?

It takes around 8-10 minutes to cook them in boiling water till they are just al dente. Don't overcook them cuz they keep cooking in the oven too.

Q: Can I make this recipe ahead of time?

Yes you can prep it in advance. You just need to cover it well if you plan to refrigerate it and then pop it in the oven to reheat.

Q: What if I dont have fresh parsley?

You can use dried parsley instead. Use about half the amount called for since its more concentrated than fresh.

Q: Is it ok to add other veggies like spinach?

Totally! You can stir in some chopped spinach to the ricotta mixture for extra flavor and nutrition.

Q: How do I get a nice crispy top on my stuffed shells?

To get a slightly crispy top, bake the shells uncovered for the last 5-10 minutes of your total baking time.

EASY STUFFED SHELLS Recipe Substitutions and Variations

Instead of marinara sauce, you can use a simple tomato sauce with garlic and basil mixed in for extra flavor.
If you’re out of ricotta cheese, cottage cheese works too – just blend it first so it’s a bit smoother.
For mozzarella cheese, provolone or even a mild cheddar can be used if you want a different twist.
You can substitute Parmesan cheese with Romano cheese if you can’t find it at the store.
Don’t have fresh parsley? Dried parsley or a sprinkle of basil will do in a pinch.

Pro Tips

1. Try roasting the garlic before you mix it with the cheeses. It really brings out a deeper flavor and makes the dish taste more homemade.
2. Dont pack too much filling in each shell cause they might break or not cook right if they’re overloaded.
3. Let your cooked dish sit for an extra few minutes after you take it out of the oven so you dont burn your tongue, and its easier to serve.
4. If you really want that bubbly top, you can add a little extra cheese on top during the last few minutes of baking.