Description
Prepare yourself for the kind of dinner that makes grown adults weep tears of joy — these Cheesy Stuffed Shells are basically little pasta purses filled with the most incredible three-cheese mixture, nestled in rich marinara sauce, and topped with enough melted mozzarella to make you question everything you thought you knew about comfort food. We’re talking jumbo pasta shells that are like edible treasure chests, each one packed with creamy ricotta, tangy parmesan, and fresh herbs that make your kitchen smell like an Italian grandmother’s house.
This is the dish that turns regular Tuesday into “Holy crap, who made this masterpiece?” night. Each shell is like a little individual lasagna bite, but somehow even better because you can eat them with a fork without the whole thing falling apart. It’s fancy enough for company but cozy enough for family dinner — basically the Swiss Army knife of comfort food.
Ingredients
For the Pasta Foundation:
- 1 box (12 oz) jumbo pasta shells
- 2 tbsp olive oil
- Salt for pasta water (don’t be shy)
For the Three-Cheese Dream Filling:
- 15 oz ricotta cheese (whole milk, because we’re not playing games)
- 1 large egg, beaten
- 1 cup shredded mozzarella cheese, divided
- 3/4 cup grated parmesan cheese, divided
- 1/4 cup fresh parsley, chopped fine
- 2 tbsp fresh basil, chopped (or 2 tsp dried)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (trust me on this one)
For the Sauce Situation:
- 1 jar (24 oz) marinara sauce (or your homemade if you’re overachieving)
- 1/2 cup red wine (optional, but recommended for depth)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Red pepper flakes to taste
For the Grand Finale:
- 1 1/2 cups shredded mozzarella cheese (for the top)
- 1/4 cup parmesan cheese (for extra golden goodness)
- Fresh basil for garnish
- Extra parmesan for the table
Instructions
Preheat to 375°F and lightly grease a 9×13 baking dish. We’re about to make magic happen.
Cook jumbo shells according to package directions, but knock 2 minutes off the cooking time (we want them al dente since they’ll finish in the oven). Drain and toss with olive oil to prevent sticking. Let them cool enough to handle.
In a large bowl, combine ricotta, beaten egg, 1/2 cup mozzarella, 1/2 cup parmesan, parsley, basil, minced garlic, Italian seasoning, salt, pepper, and that sneaky pinch of nutmeg.
Mix until smooth and creamy. Taste it and adjust seasoning — this is your filling, make it sing!
In a small saucepan, warm marinara sauce with red wine (if using), garlic powder, and oregano. Let it simmer for 5 minutes to marry all those flavors. Season with salt and red pepper flakes to taste.
Spread about 1 cup of sauce in the bottom of your prepared baking dish.
Using a spoon or small cookie scoop, stuff each shell with the cheese mixture — be generous but don’t overstuff or they’ll split.
Arrange stuffed shells in the baking dish, nestling them into the sauce like little cheese-filled boats.
Pour remaining sauce over and around the shells. Top with remaining mozzarella and parmesan cheeses — don’t be stingy, this is what dreams are made of.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden in spots.
Let rest for 10 minutes before serving (the hardest part of the whole recipe).
Sprinkle with fresh basil and serve with extra parmesan because more cheese is always the answer.
Notes
- Start with a simple arugula salad dressed with lemon vinaigrette
- Crusty Italian bread for sopping up all that delicious sauce
- A nice Chianti or Pinot Grigio pairs beautifully
- Keep some red pepper flakes on the table for the heat seekers
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~420 kcal
- Carbohydrates: ~42g
- Protein: ~24g