These stuffed pasta shells are Italian-inspired comfort food made with perfectly cooked shells stuffed with 3 types of cheese, herbs, seasoning, some red pepper flakes for heat, and marinara sauce. They're saucy, cheesy, and fun to make!
Preheat the oven to 350° F. Spray an 9x13” baking dish with non-stick cooking spray.
Spread half of the marinara sauce in the bottom of the dish.
24 ounces marinara sauce
In a large pot, bring water to a boil.
Add the shells and cook for about 10 minutes or just until they are al dente according to the time on the package directions
16 ounces jumbo pasta shells
Pour the shells into a colander in the sink to drain them. Run cold water over them until they are cool.
In a large bowl, add the ricotta cheese, 1 cup of shredded mozzarella, ¾ cup grated parmesan, egg, parsley, garlic powder, Italian seasoning, salt and red pepper flakes and mix until combined well.
15 ounces ricotta cheese, 2 cups mozzarella cheese, 1 cup parmesan cheese, 1 large egg, 2 tablespoons fresh parsley, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, ½ teaspoon red pepper flakes, ½ teaspoon salt
Spoon about 2 tablespoons of the cheese mixture into each shell, depending on the size of the shells. Place the filled shells open side up in the baking dish.
Top the filled shells with the remaining marinara sauce and then sprinkle the remaining mozzarella and parmesan cheeses on top.
Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
Then remove the foil and turn the oven to broil and broil for 2-3 minutes until the cheese is bubbly and golden brown. (watch carefully so they don't burn)
Garnish with fresh basil leaves or minced parsley if desired.
Notes
Variations ● Spinach Stuffed Shells: Thaw a 10 ounce package of frozen chopped spinach. Squeeze all of the water out of it very well add it to the cheese mixture. Or you can also use 2 cups of fresh, chopped baby spinach ● Meat Stuffed Shells: Add cooked ground beef, ground turkey, ground chicken, shredded cooked chicken or Italian sausage. Simply mix it with the marinara sauce. ● Alfredo Stuffed Shells: Swap the marinara sauce for Alfredo sauce.Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.Use jumbo pasta shells at least 2" x 1" in diameter. You can also use manicotti noodles.Use homemade marinara sauce or store bought jarred marinara. High quality marinara if best.Swap the ricotta cheese for cottage cheese.Omit the red pepper flakes.