Three-Cheese Stuffed Pasta Shells with Marinara Sauce
Three-Cheese Stuffed Pasta Shells with Marinara Sauce is a delicious baked pasta recipe filled with creamy ricotta, mozzarella, and Parmesan cheese in every bite. Covered in rich marinara sauce and baked until bubbly and golden, this comforting Italian dinner is perfect for family meals, holiday gatherings, or cozy weeknight dinners.
Ingredients
- For the Pasta Shells:
- 20–22 jumbo pasta shells (plus a few extra in case of breakage)
- 1 tbsp salt (for boiling water)
- For the Cheese Filling:
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- For the Baking:
- 3 cups marinara sauce (homemade or store-bought)
- 1/2 cup shredded mozzarella (for topping)
- 2 tbsp Parmesan cheese (for topping)
- Fresh basil or parsley (for garnish, optional)
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to boil. Add jumbo shells and cook until just al dente (1–2 minutes less than package directions). Drain, rinse with cold water to stop cooking, and lay shells on a baking sheet to prevent sticking.
- Step 2: Make the Cheese Filling: In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Step 3: Stuff the Shells: Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Using a spoon or piping bag, fill each shell generously with cheese mixture. Arrange stuffed shells seam-side up in the baking dish.
- Step 4: Add Sauce and Cheese: Pour remaining marinara sauce evenly over the shells.Sprinkle with extra mozzarella and Parmesan.
- Step 5: Bake: Cover dish with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly. Garnish with fresh parsley or basil before serving.