Description

Growing up in an Italian-American household, Sunday dinners were sacred. The aroma of garlic, herbs, and bubbling cheese would fill our home as my grandmother carefully prepared her famous classic stuffed shells.

Ingredients

Scale

For the Shells:

1 box (12 oz) jumbo pasta shells
2 tablespoons salt for pasta water

For the Cheese Filling:

15 oz ricotta cheese, whole milk preferred
1 large egg, beaten
2 cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan cheese, divided
2 tablespoons fresh parsley, finely chopped
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

For Assembly:

3 cups marinara sauce, divided
Extra mozzarella for topping
Fresh basil leaves for garnish

Substitution Tips: For a lighter version, use part-skim ricotta and reduce mozzarella by half. Gluten-free pasta shells work beautifully here. Those avoiding dairy can substitute with cashew-based ricotta and nutritional yeast, though the texture will differ slightly.

Instructions

1. Prepare the Pasta Shells

Preheat your oven to 375°F. Bring a large pot of water to a rolling boil and add salt generously – the water should taste like the sea. Add jumbo shells and cook for 2-3 minutes less than package directions suggest, as they’ll continue cooking in the oven. You want them tender enough to fill but firm enough to hold their shape. Drain carefully and rinse with cool water to stop cooking. Set aside on a clean kitchen towel.

Pro Tip: Cook a few extra shells in case some break during handling – it happens to the best of us!

2. Create the Ricotta Filling

In a large mixing bowl, combine ricotta cheese, beaten egg, 1½ cups mozzarella, and ½ cup Parmesan. Add fresh parsley, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined – overmixing can make the filling dense. The mixture should be creamy and hold together when scooped.

Chef’s Secret: Let the filling rest for 10 minutes. This allows the seasonings to meld and makes filling easier to handle.

3. Assemble the Dish

Spread 1 cup of marinara sauce across the bottom of a 9×13 baking dish. Using a spoon or small cookie scoop, carefully fill each shell with about 2 tablespoons of ricotta mixture. Place filled shells seam-side up in the prepared dish, nestling them snugly together.

Visual Cue: Look for shells that hold their shape well and don’t have large cracks – these will hold the filling best.

4. Add Sauce and Cheese

Spoon remaining marinara sauce over the stuffed shells, ensuring each shell gets some coverage but isn’t completely submerged. Sprinkle with remaining mozzarella and Parmesan cheeses. The cheese should create an even layer that will bubble and brown beautifully.

5. Bake to Perfection

Cover tightly with foil and bake for 25 minutes. Remove foil and continue baking for 5-8 minutes until cheese is golden and bubbly. The sauce should be simmering around the edges, and the shells should yield easily to a fork.

Doneness Test: The internal temperature should reach 165°F, and you’ll hear gentle bubbling throughout the dish.

6. Rest and Serve

Allow the dish to rest for 5-10 minutes before serving. This crucial step lets the filling set and makes serving much cleaner. Garnish with fresh basil leaves and serve with additional Parmesan if desired.

Nutrition

Calories: 420-450
Fat: 18-22g
Carbohydrates: 38-42g
Protein: 24-26g