Giant pasta shells transform themselves into the best vessels filled with a creamy blend of 5 cheeses that include: Ricotta, Mozzarella, Romano, Asiago, and Provolone and baked to golden perfection atop semi-homemade marinara sauce. Each bite promises a satisfying harmony of cheesy goodness and tomato-infused bliss!
What Do I Need To Make Classic Stuffed Pasta Shells?
Gather these ingredients to make the best cheese-stuffed shells:
- Giant pasta shells
- Marinara sauce
- Herbs and spices: Italian seasoning, garlic powder, ground cinnamon
- Ricotta cheese
- Italian 4 cheese blend (Romano, Provolone, Asiago, and Mozzarella)
- Dry minced onion
- Egg
- Freshly chopped basil and parsley
Is Stuffed Shells An Easy Recipe To Make?
It most definitely is! This dish can be made by any amateur cook!
- Bring a large pot of salted water to a boil, and cook the giant pasta shells according to package instructions. Drain and place them under running cold water to separate them. Reserve. Preheat the oven to 350 F.
- Make the sauce by placing the store-bought marinara, Italian seasoning, garlic powder, and ground cinnamon in a medium-sized pot. Bring it to a boil, reduce the heat and simmer for 10 mins.
- While the sauce is simmering, make the filling by combining the ricotta, 1 ½ cups of Italian 4 cheese blend, minced onion, egg, chopped parsley, salt, and pepper until well blended.
- Pour 1 ½ cups of prepared marinara sauce into the bottom of a 9×13-inch baking dish.
- Fill each giant shell with about one tablespoon of filling and place them over the sauce.
- Spoon the rest of the sauce over the stuffed shells and sprinkle the remaining ½ cup of Italian 4 cheese blend evenly over them.
- Bake the shells for 30 minutes and serve with chopped basil on top.
Do I Have To Cook Giant Pasta Shells Before Stuffing Them?
Yes you do! There is not enough liquid in the marinara sauce to cook the shells while they are baking in the oven.
Do Cheese-Stuffed Pasta Shells Freeze Well?
Yes they do. I like to freeze the dish before baking it and bake it on the day I plan to serve it. To freeze them, cover the baking dish with two layers of plastic wrap and one layer of aluminum foil before placing it in the freezer. Use a disposable baking dish for convenience.
Other Baked Pasta Recipes for You:
- Spinach and Ricotta Pasta Bake
- Best Stuffed Pasta Shells
- Chicken Bacon Ranch Pasta
- Polish Noodles
Classic Stuffed Shells Recipe
Ingredients
- 20 pasta shells
- 2 tbsp freshly chopped basil, for garnish
For the sauce:
- 1- 24 oz jar Marinara sauce
- 1 tsp Italian Seasoning
- ½ tsp garlic powder
- ⅛ tsp ground cinnamon
For the filling:
- 1 ½ cups full-fat Ricotta cheese
- 2 cups Italian 4 cheese blend, divided
- 1 egg
- 2 tsp dry minced onion
- 2 tbsp freshly chopped parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, and cook the giant pasta shells according to package instructions. Drain and place them under running cold water to separate them. Reserve. Preheat the oven to 350 F.
- Make the sauce by placing the store-bought marinara, Italian seasoning, garlic powder, and ground cinnamon in a medium-sized pot. Bring it to a boil, reduce the heat and simmer for 10 mins.
- While the sauce is simmering, make the filling by combining the ricotta, 1 ½ cups of Italian 4 cheese blend, minced onion, egg, chopped parsley, salt, and pepper until well blended.
- Pour 1 ½ cups of prepared marinara sauce into the bottom of a 9x13-inch baking dish.
- Fill each giant shell with about one tablespoon of filling and place them over the sauce.
- Spoon the rest of the sauce over the stuffed shells and sprinkle the remaining ½ cup of Italian 4 cheese blend evenly over them.
- Bake the shells for 30 minutes and serve with chopped basil on top.
Notes
- Make sure to separate the shells from each other after cooking them.
- Do not over-stuff the shells or they might break while baking,
- Do not forget to add salt and pepper to the filling. Ricotta cheese can be a bit bland.
Nutrition
