Cheesy Stuffed Shells with Marinara Sauce
Cheesy stuffed shells baked in marinara sauce with ricotta, mozzarella, and fresh herbs. This Italian-inspired comfort dish is perfect for family dinners or meal prep!
These Cheesy Stuffed Shells are packed with creamy ricotta, fresh herbs, and three kinds of cheese, baked in a flavorful marinara sauce. Whether you’re hosting family or simply craving comfort food, this dish is perfect for anyone who loves Italian-inspired flavors and cheesy, satisfying meals!
Why You’ll Love This Recipe
Stuffed shells are a classic Italian-American dish that never disappoints! The jumbo pasta shells are filled with a rich, creamy cheese mixture and layered in marinara sauce, making each bite comforting and bursting with flavor. Not only is it simple to make, but it's also a great dish to prepare ahead, freeze, or share at gatherings.
Ingredients You’ll Need
Each ingredient brings essential flavor and texture to these delicious stuffed shells:
For the Sauce
Yellow Onion (½, diced): Adds a savory base to the marinara sauce, balancing the acidity of the tomatoes.
Garlic (4-5 cloves, minced): Fresh garlic provides an authentic, bold flavor to the sauce.
Salt & Pepper: Enhances the overall flavor of the dish.
Oregano (1 tsp): A classic Italian herb that adds earthiness to the sauce.
Marinara Sauce (1 jar): Using a high-quality jarred sauce like Classico Roasted Garlic saves time but still packs in rich flavor.
For the Filling
Ricotta Cheese (15 oz): Creates a creamy, smooth texture for the filling.
Egg (1 large): Acts as a binder, holding the filling together when baked.
Parmesan Cheese (1 cup, shredded): Adds a nutty, salty flavor to the filling.
Mozzarella Cheese (3 cups, divided): Melts beautifully for gooey, cheesy goodness.
Fresh Basil (¼ cup, chopped): Adds freshness and a pop of color.
Fresh Parsley (¼ cup, chopped): Adds brightness to the cheese filling.
Garlic Powder (2 tsp): Enhances the garlic flavor in the filling.
Salt & Pepper: Balances the flavors and ensures a tasty filling.
How to Make Cheesy Stuffed Shells
Ingredients
For the Sauce:
½ yellow onion, diced
4-5 cloves garlic, minced
Salt & pepper, to taste
1 tsp oregano
1 jar marinara sauce (I recommend Classico Roasted Garlic)
For the Filling:
15 oz ricotta cheese
1 large egg
1 cup shredded parmesan cheese
3 cups mozzarella cheese, divided
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tsp garlic powder
Salt & pepper, to taste
For Assembly:
20 jumbo pasta shells, cooked per package directions
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook Pasta: Prepare the pasta shells according to package instructions in salted water. Drain and rinse with cold water to stop the cooking process and prevent sticking.
Make the Sauce: In a deep pan over medium-high heat, add a splash of olive oil and sauté the diced onions for 3-5 minutes, or until softened and golden. Add minced garlic, salt, pepper, and oregano, and cook for 30 seconds to a minute until fragrant. Pour in the jar of marinara and let the sauce simmer on low while you prepare the filling.
Prepare the Filling: In a large bowl, mix the ricotta, egg, 2 cups of mozzarella, parmesan, basil, parsley, garlic powder, salt, and pepper until well combined.
Assemble the Dish: Spread a layer of marinara sauce on the bottom of your prepared baking dish. Fill each shell with about 1-2 tablespoons of the ricotta mixture and place the stuffed shells in the baking dish, open side up.
Add Remaining Sauce and Cheese: Cover the shells with the remaining marinara sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Serve: Enjoy warm, paired with your favorite salad and a side of garlic bread.
Tips for Perfect Stuffed Shells
Cook the Shells Al Dente: Follow package directions, but be sure to cook until just al dente. They’ll continue to cook in the oven, so they hold up better this way.
Use Fresh Herbs: Fresh basil and parsley bring a vibrant flavor and make a big difference in the filling.
Cover with Foil: Keeping the foil on for most of the baking time helps retain moisture, ensuring the shells don’t dry out.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can assemble the stuffed shells up to a day in advance and refrigerate. Just bake as directed when you’re ready to serve.
How do I store leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months!
What can I serve with Stuffed Shells?
Pair this dish with a fresh green salad, garlic bread, or a side of roasted vegetables for a complete meal.
Cheesy Stuffed Shells with Marinara Sauce
Ingredients
- ½ yellow onion, diced
- 4-5 cloves garlic, minced
- Salt & pepper, to taste
- 1 tsp oregano
- 1 jar marinara sauce (I recommend Classico Roasted Garlic)
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded parmesan cheese
- 3 cups mozzarella cheese, divided
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 2 tsp garlic powder
- Salt & pepper, to taste
- 20 jumbo pasta shells, cooked per package directions
Instructions
- reheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- Cook Pasta: Prepare the pasta shells according to package instructions in salted water. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- Make the Sauce: In a deep pan over medium-high heat, add a splash of olive oil and sauté the diced onions for 3-5 minutes, or until softened and golden. Add minced garlic, salt, pepper, and oregano, and cook for 30 seconds to a minute until fragrant. Pour in the jar of marinara and let the sauce simmer on low while you prepare the filling.
- Prepare the Filling: In a large bowl, mix the ricotta, egg, 2 cups of mozzarella, parmesan, basil, parsley, garlic powder, salt, and pepper until well combined.
- Assemble the Dish: Spread a layer of marinara sauce on the bottom of your prepared baking dish. Fill each shell with about 1-2 tablespoons of the ricotta mixture and place the stuffed shells in the baking dish, open side up.
- Add Remaining Sauce and Cheese: Cover the shells with the remaining marinara sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
- Serve: Enjoy warm, paired with your favorite salad and a side of garlic bread.
Notes
Tips for Perfect Stuffed Shells
- Cook the Shells Al Dente: Follow package directions, but be sure to cook until just al dente. They’ll continue to cook in the oven, so they hold up better this way.
- Use Fresh Herbs: Fresh basil and parsley bring a vibrant flavor and make a big difference in the filling.
- Cover with Foil: Keeping the foil on for most of the baking time helps retain moisture, ensuring the shells don’t dry out.
Ready to make these delicious stuffed shells? Give this easy recipe a try and tag us in your photos! We’d love to see how you’re enjoying these cheesy, saucy shells with your family and friends! 🍝
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