Cheese Stuffed Shells
Jumbo shells packed with herby three cheese filling and baked in marinara until every bite is creamy and bubbling.
Ingredients (serves 6)
- 20 jumbo pasta shells
- 15 oz ricotta
- 2 cups shredded mozzarella
- 3/4 cup grated parmesan
- 1 egg
- 24 oz marinara sauce
- 2 cloves garlic
- 1/4 cup fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat oven to 375°F and boil shells until just flexible, about 9 minutes, then drain and cool on a tray.
- 2
Mix ricotta, half the mozzarella, half the parmesan, the egg, minced garlic, chopped basil, salt, and pepper.
- 3
Spread 1 cup marinara over the bottom of a 9x13 baking dish.
- 4
Fill each shell with a heaping spoonful of the cheese mixture and nestle open side up in the dish.
- 5
Spoon remaining marinara over the shells, top with remaining mozzarella and parmesan, and cover with foil.
- 6
Bake 25 minutes covered, then uncover for 10 more until browned and bubbling.
- 7
Rest 5 minutes and garnish with more basil before serving.
