These stuffed shells are filled with three types of cheese, then covered in marinara sauce and more cheese and baked to golden brown perfection. A comfort food classic that's great for feeding a crowd!
24jumbo pasta shellscooked according to package directions
15ouncesricotta cheese
3cupsshredded mozzarella cheesedivided use
2teaspoonsItalian seasoning
salt and pepper to taste
1egg
1/2cupgrated parmesan cheese
3cupsmarinara saucedivided use
2tablespoonsparsleychopped
cooking spray
Instructions
Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
Fill each shell with the ricotta mixture and place in the baking dish.
Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
Sprinkle with parsley, then serve.
Video
Notes
Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven. You want your shells to be a little more firm than al dente when you fill them.
I prefer to use whole milk ricotta and mozzarella cheeses, but if you're looking to save a few calories, you can use part skim.
Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with anti-caking agents and preservatives, and do not melt as smoothly.