Description
Tender pasta shells filled with creamy ricotta, fresh basil, and melty cheeses, baked in marinara for a cozy, crowd-pleasing Italian dinner.
Ingredients
12 large pasta shells
1 cup ricotta cheese
1 cup shredded whole milk mozzarella cheese
½ cup freshly grated Parmesan cheese
2 cups marinara sauce
¼ cup fresh basil, chopped
1 large egg
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Boil salted water and cook pasta shells until al dente. Drain and set aside.
In a medium bowl, mix ricotta, half the mozzarella, Parmesan, egg, basil, salt, and pepper until smooth and combined.
Fill each shell with about 1 tablespoon of the cheese filling.
Place stuffed shells seam-side down in a baking dish.
Spread half the marinara sauce over the shells, then sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes until cheese is melted and golden.
Serve warm and enjoy!
Notes
Add a pinch of red pepper flakes for a little kick.
For extra flavor, use a homemade marinara sauce.
Can be prepped ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
