Jumbo Stuffed Shells
Jumbo Stuffed Shells are a rich, cheesy, and comforting baked pasta dish.Filled with a creamy ricotta mixture and smothered in marinara sauce, they’re simple yet impressive.Perfect for weeknights, gatherings, or make-ahead meals.A delicious Italian-American favorite everyone enjoys.
Ingredients
For the Shells:
- 20–24 jumbo pasta shells
- 3 cups marinara sauce (store-bought or homemade)
For the Cheese Filling:
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions until al dente. Drain and cool.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and optional spinach.
- Spread 1 cup marinara sauce on the bottom of a baking dish.
- Fill each shell with 1–2 tablespoons of the cheese mixture and arrange them in the dish.
- Spoon remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella on top.
- Bake uncovered for 25–30 minutes, until hot and bubbly.
- Let cool for a few minutes before serving.
Notes
- Don’t Overcook the Shells:
Keep them slightly firm so they hold their shape while stuffing and baking. - Add Protein:
Mix cooked Italian sausage or ground beef into the ricotta mixture for a heartier dish. - Use Fresh Herbs:
Fresh basil or parsley stirred into the filling adds bright flavor. - Make It Ahead:
Assemble the dish up to 24 hours in advance and refrigerate until baking. - Freezer-Friendly:
Freeze the assembled (unbaked) shells for up to 3 months—bake directly from frozen, adding extra time.