For the shells:

  • 1 box (12 ounces) jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Water for boiling

For the filling:

  • 1 container (15 ounces) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon chopped fresh parsley (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the sauce:

  • 1 jar (24-26 ounces) marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package instructions in a large pot of salted boiling water. Cook them just until they are al dente. Drain and rinse the shells under cold water to stop the cooking process. Toss the shells with olive oil to prevent them from sticking together.
  3. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped parsley (if using), garlic powder, salt, and pepper. Mix until well combined.
  4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  5. Stuff each cooked shell with the cheese mixture and place them in the baking dish.
  6. Once all the shells are stuffed and arranged in the baking dish, pour the remaining marinara sauce over the top, covering the shells completely.
  7. Sprinkle the remaining shredded mozzarella cheese over the sauce.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden brown.
  10. Once done, remove the stuffed shells from the oven and let them cool for a few minutes before serving.
  11. Garnish with fresh basil leaves, if desired, and serve warm.

Enjoy your delicious stuffed shells!


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