Stuffed Shells

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces jumbo pasta shells
  • 30 ounces whole-milk ricotta cheese
  • 1/2 cup grated Romano cheese
  • 2 tablespoons minced fresh parsley
  • 12 leaves fresh basil, cut into chiffonade
  • 1 large egg
  • Freshly ground black pepper
  • 8 ounces Parmesan, grated
  • 2 jars good-quality marinara sauce
  • 8 ounces mozzarella cheese, grated
  • Crusty French bread, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.

  • In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.

  • To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.

  • Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.


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