Ingredients
For the Shells:
• 20 jumbo pasta shells
• 1 tablespoon salt (for boiling water)
For the Ricotta Filling:
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
For the Sauce:
• 2 cups marinara sauce (homemade or store-bought)
• ½ teaspoon red pepper flakes (optional for heat)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
For Topping:
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil (for garnish)
Instructions
1. Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add jumbo shells and cook 2 minutes less than package instructions (they will finish cooking in the oven).
• Drain and rinse with cold water to prevent sticking.
2. Prepare the Ricotta Filling:
• In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and parsley.
• Mix well until smooth.
3. Prepare the Sauce:
• In a small saucepan, heat the marinara sauce over medium heat.
• Stir in red pepper flakes, basil, and oregano. Simmer for 5 minutes, then remove from heat.
4. Assemble the Stuffed Shells:
• Preheat oven to 375°F (190°C).
• Spread 1 cup of sauce evenly on the bottom of a baking dish.
• Fill each shell with a heaping tablespoon of ricotta filling and place them in the dish.
• Pour the remaining sauce over the shells.
5. Bake the Shells:
• Sprinkle the mozzarella and Parmesan cheese on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.
6. Garnish and Serve:
• Let cool for 5 minutes before serving.
• Garnish with fresh basil and enjoy!
Serving Suggestions:
Serve with garlic bread and a side salad for a complete Italian meal! 🍝✨