Name: Easy Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 1 tablespoon kosher salt (for boiling pasta); 30 ounces whipped cottage cheese (or ricotta cheese); 6 ounces Parmesan cheese (grated); 1 egg; 1 to 2 garlic cloves (minced); 1 tablespoon fresh parsley (minced); ¾ cup fresh basil leaves (finely chopped, about 8 to 10 leaves); ½ teaspoon salt; ½ teaspoon fresh ground pepper; 28 ounces marinara sauce; 8 ounces mozzarella cheese (grated)

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Introduction

Easy Stuffed Shells are a comforting Italian-American classic that combines tender pasta filled with a creamy cheese mixture and baked in rich marinara sauce. This dish is perfect for family dinners or cozy weekends and comes together with simple ingredients you likely have on hand.

A white baking dish filled with a baked pasta dish showing visible layers. The bottom layer is a red tomato sauce with a smooth, rich texture. Above it is a layer of large pasta shells, orange-yellow in color, holding filling inside. The top layer is melted, bubbly cheese browned in spots, covering the pasta fully and sprinkled with small pieces of green herbs. The dish is placed on a white marbled surface with silver forks and some green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces jumbo pasta shells
1 tablespoon kosher salt
30 ounces whipped cottage cheese (or ricotta cheese)
6 ounces Parmesan cheese (grated)
1 egg
1 to 2 garlic cloves (minced)
1 tablespoon fresh parsley (minced)
¾ cup fresh basil leaves (finely chopped, about 8 to 10 leaves)
½ teaspoon salt
½ teaspoon fresh ground pepper
28 ounces marinara sauce
8 ounces mozzarella cheese (grated)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray. Spread half of the marinara sauce evenly on the bottom of the dish and set aside.
Step 2: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they are about 3 minutes shy of al dente according to the package directions. Drain the shells and rinse with cool water to stop cooking, then set aside.
Step 3: In a large bowl, combine the whipped cottage cheese (or ricotta), grated Parmesan, egg, minced garlic, fresh parsley, chopped basil, salt, and ground pepper. Mix until well incorporated.
Step 4: Spoon the cheese mixture into each pasta shell and place the filled shells in the prepared baking dish, nestling them snugly into the marinara sauce.
Step 5: Pour the remaining marinara sauce over the stuffed shells and sprinkle the grated mozzarella cheese evenly on top.
Step 6: Bake uncovered for about 25 minutes, or until the dish is hot and bubbling and the cheese is melted and slightly golden on top. Serve immediately.

Tips & Variations

For a richer filling, substitute half of the cottage cheese with ricotta or add a little shredded mozzarella into the filling mixture.
Try adding cooked spinach or finely chopped cooked mushrooms to the cheese mixture for added nutrition and flavor.
Use fresh marinara sauce or your favorite store-bought variety for convenience and taste.
To make this dish ahead, assemble it in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven method keeps the texture best.

How to Serve

The dish is a baked stuffed pasta shells casserole layered in a white rectangular baking dish. The bottom layer is a rich red tomato sauce, topped with large pasta shells filled with creamy white cheese. These shells are covered by a thick layer of melted golden brown cheese with some crispy browned spots, sprinkled with fresh green herbs for garnish. The background features a white marbled surface with a slice of yellow and white cheese, silver forks, and a pink and white yogurt cup blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of whipped?

Yes, regular cottage cheese works fine. For a smoother filling, you can pulse it in a food processor before mixing with the other ingredients.

How do I prevent the pasta shells from breaking?

Cook the shells until only slightly under al dente and rinse them gently with cool water. Handle them carefully when stuffing and placing them in the dish.