Baked Stuffed Pasta Shells with Marinara Sauce

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Baked Stuffed Pasta Shells with Marinara Sauce is a comfort food classic that brings together the heartiness of pasta with the creamy goodness of a cheesy filling. Perfect for a satisfying weeknight dinner, these shells are loaded with ricotta, mozzarella, and a touch of parmesan, all enveloped in a rich marinara sauce. It’s a dish that not only pleases the palate but also looks impressive on the table.

Why You’ll Love This Recipe

This baked stuffed pasta shells recipe is a crowd-pleaser for several reasons. It’s easy to prepare, full of flavor, and can be customized to suit your tastes.

• Flavor Explosion: The combination of cheeses and marinara sauce creates a mouthwatering experience.
• Simple Preparation: This dish comes together quickly, making it perfect for busy weeknights.
• Make-Ahead Friendly: Prepare it in advance and pop it in the oven when you’re ready to eat.
• Family Favorite: Kids and adults alike will love digging into these cheesy shells.

Ingredients

• 12 large pasta shells
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese, plus more for topping
• ½ cup grated parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil leaves, for garnish

How to Make Baked Stuffed Pasta Shells

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, egg, garlic powder, dried basil, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
5. Stuff each pasta shell with about 2 tablespoons of the cheese mixture and place them in the baking dish, open side up.
6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-coated.
7. Sprinkle additional mozzarella cheese on top of the marinara sauce.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
10. Let the dish cool for a few minutes, then garnish with fresh basil leaves before serving.

Tips for the Best Results

• Make sure not to overcook the pasta shells initially; they should be firm, as they will continue to cook in the oven.
• Feel free to add a pinch of red pepper flakes to the cheese mixture for a spicy kick.
• For a creamier texture, mix in a bit of heavy cream with the ricotta cheese.

Easy Variations

• Substitute spinach for half of the ricotta for a veggie-packed version.
• Use ground turkey or beef mixed with the cheese for a heartier filling.
• Swap marinara for pesto for a fresh twist, or use a mix of both sauces.

What to Serve With It

• A simple green salad dressed with vinaigrette.
• Garlic bread or cheesy breadsticks for dipping.
• Steamed vegetables, such as broccoli or green beans, for a balanced meal.

Storage and Reheating

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Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. You can also microwave individual portions for a quick meal.

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