📝 About This Recipe
This quintessential Italian-American comfort dish features jumbo pasta shells overflowing with a velvety, herb-flecked ricotta blend. Nestled in a vibrant, slow-simmered marinara and topped with a golden blanket of molten mozzarella, it represents the heart of family Sunday dinners. Every bite offers a perfect balance of creamy interior and bright, acidic tomato sauce that warms the soul.
🥗 Ingredients
The Pasta
- 12 ounces Jumbo Pasta Shells (about 25-30 shells; high-quality durum wheat)
The Three-Cheese Filling
- 30 ounces Whole Milk Ricotta Cheese (drained of excess moisture)
- 1/2 cup Freshly Grated Parmesan Cheese (Parmigiano-Reggiano preferred)
- 1 cup Shredded Mozzarella Cheese (low-moisture part-skim)
- 1 Large Egg (beaten, acts as a binder)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Basil Leaves (chiffonade (thinly sliced))
- 1/2 teaspoon Garlic Powder
- 1 pinch Nutmeg (freshly grated provides the best aroma)
- to taste Kosher Salt and Black Pepper
The Marinara and Topping
- 3 cups Marinara Sauce (homemade or high-quality store-bought)
- 1.5 cups Shredded Mozzarella Cheese (for the top crust)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
-
2
Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook for 2 minutes less than the package directions for 'al dente.' They should be pliable but still quite firm to hold their shape during stuffing.
-
3
Drain the shells and rinse them immediately with cold water to stop the cooking process. Pat them dry gently and set aside on a baking sheet, ensuring they don't touch or stick together.
-
4
In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, beaten egg, parsley, basil, garlic powder, and nutmeg.
-
5
Season the cheese mixture with salt and pepper. Stir vigorously until the mixture is uniform and creamy.
-
6
Spread about 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish to prevent the shells from sticking.
-
7
Using a large spoon or a piping bag with a wide tip, fill each cooked shell with approximately 2-3 tablespoons of the cheese mixture.
-
8
Place the stuffed shells in the baking dish in neat rows, nestled closely together.
-
9
Spoon the remaining marinara sauce over the center of each shell, leaving the edges slightly exposed for a bit of texture.
-
10
Sprinkle the remaining 1.5 cups of mozzarella cheese evenly over the top of the dish.
-
11
Cover the dish tightly with aluminum foil. Bake for 20 minutes.
-
12
Remove the foil and bake for an additional 15-20 minutes, or until the sauce is bubbling and the cheese is melted and beginning to brown in spots.
-
13
Optional: Turn on the broiler for the last 2 minutes for a deeply toasted, bubbly cheese topping, watching carefully to avoid burning.
-
14
Remove from the oven and let the dish rest for 5-10 minutes. This allows the cheese to set slightly, making serving much easier.
💡 Chef's Tips
Drain your ricotta in a fine-mesh sieve for 30 minutes if it looks watery; this prevents a soggy filling. Always undercook the pasta shells by 1-2 minutes as they will continue to soften while baking in the sauce. Use a piping bag (or a plastic bag with the corner snipped off) to fill shells quickly and cleanly. For a flavor boost, add a handful of chopped cooked spinach (squeezed dry) to the cheese mixture. If the shells are sticking together after boiling, a tiny drizzle of olive oil in the colander will help separate them.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad with plenty of shaved parmesan. A side of warm, buttery garlic bread is essential for mopping up the extra marinara. Pair with a medium-bodied Italian red wine like Chianti or Barbera. Garnish with extra fresh basil leaves and a sprinkle of red pepper flakes for heat. Follow with a light lemon sorbet to cleanse the palate after the rich cheese.