Baked Stuffed Pasta Shells with Marinara
Baked Stuffed Pasta Shells with Marinara
Ingredients
For the Pasta Shells
- 12 jumbo pasta shells
- 1 tablespoon olive oil
For the Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 24 ounces marinara sauce, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, prepare the filling. In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, chopped fresh parsley, garlic powder, dried oregano, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 10 min
- 4
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min
- 5
Carefully stuff each cooked pasta shell with approximately 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
⏱️ 10 min
- 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle with additional grated Parmesan cheese, as desired.
⏱️ 3 min
- 7
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
⏱️ 35 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Stuffed Pasta Shells with Marinara
For the Pasta Shells
- 12 jumbo pasta shells
- 1 tablespoon olive oil
For the Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup mozzarella cheese, shredded
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 24 ounces marinara sauce, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, prepare the filling. In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, chopped fresh parsley, garlic powder, dried oregano, salt, and black pepper. Mix until all ingredients are well combined.
⏱️ 10 min - 4
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
⏱️ 2 min - 5
Carefully stuff each cooked pasta shell with approximately 2 tablespoons of the ricotta mixture. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
⏱️ 10 min - 6
Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle with additional grated Parmesan cheese, as desired.
⏱️ 3 min - 7
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
⏱️ 35 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
⏱️ 5 min