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No-Boil Stuffed Shells

No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 20 min
  • Yield: 8 servings
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2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced 

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce

One 12-ounce box jumbo pasta shells


  1. Preheat the oven to 400 degrees F.
  2. Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner. 
  3. Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water. 
  4. Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.