Description
Classic Italian stuffed shells filled with a creamy ricotta and cream cheese mixture, seasoned with fresh herbs and Pecorino Romano, baked in a rich marinara sauce and topped with melted mozzarella and fresh basil. A comforting and flavorful baked pasta dish perfect for family dinners.
Ingredients
Scale
Shells and Cheese Filling
- 1/2 tsp. kosher salt, plus more
- 1 (12-oz.) package jumbo pasta shells
- 1 large egg yolk
- 4 cloves garlic, grated
- 1 1/4 lb. whole-milk ricotta cheese
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup chopped fresh parsley
- 2 tbsp. chopped fresh basil
- 2 tbsp. sliced chives
- 1/2 tsp. freshly ground black pepper
- 3 oz. finely grated Pecorino Romano cheese (about 1 1/2 cups), divided
Sauce and Topping
- 3 cups marinara sauce, divided
- 12 oz. shredded mozzarella cheese
- Fresh basil leaves, for serving
Instructions
- Preheat and Cook Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add jumbo shells and cook, stirring occasionally, until they are very al dente, about 8 minutes. Drain and set aside to cool slightly so they can be handled.
- Prepare Cheese Filling: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped parsley, fresh basil, sliced chives, black pepper, 1 cup of the grated Pecorino Romano, and an additional 1/2 teaspoon kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Fill Shells: Spread half of the marinara sauce evenly on the bottom of a 13 x 9-inch baking dish. Transfer the ricotta mixture into a large piping bag or a resealable plastic bag with a corner cut off. Holding one pasta shell in your non-dominant hand, pipe the filling into each shell using your dominant hand. Alternatively, spoon the filling into each shell. Arrange the filled shells at an angle in the baking dish; it’s okay if they overlap slightly.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the arranged shells. Sprinkle the shredded mozzarella cheese and the remaining 1 1/2 cups (3 oz.) of Pecorino Romano evenly over the top, pressing cheese into the crevices between the shells to ensure good coverage.
- Bake: Place the baking dish in the preheated oven and bake until the edges are golden brown and the cheese is melted and bubbly, about 30 to 40 minutes. Remove from oven and let the dish cool for 10 minutes before serving.
- Serve: Garnish the baked stuffed shells with fresh basil leaves and serve warm.
Notes
- Be sure not to overcook the shells to avoid breaking when filling; cooking until very al dente is best.
- The filling can be prepared a day ahead and refrigerated for convenience.
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.
- For added texture, consider mixing in some finely chopped spinach or cooked mushrooms into the cheese filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Keywords: stuffed shells, stuffed pasta shells, ricotta shells, baked pasta, Italian pasta recipe, cheese stuffed shells, baked stuffed shells with marinara
