How To Make Three-Cheese Stuffed Shells with Marinara

How To Make Three-Cheese Stuffed Shells with Marinara

Large pasta shells filled with a creamy ricotta mixture, layered over marinara sauce, and baked with melted mozzarella on top. The filling combines ricotta, mozzarella, parmesan, garlic, and herbs for a rich and comforting pasta dish.

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Course: Main Course

Cuisine: American / Italian-inspired

Keyword: How To Make Three-Cheese Stuffed Shells with Marinara

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Notes

Ingredients

Sauce

3 cup marinara sauce

Pasta

8 oz jumbo shells (about 18 shells, cook a few extra in case some break)
salt
fresh cracked black pepper
1 tsp garlic powder

Ricotta Filling

15 oz whole milk ricotta cheese
8 oz shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 egg
1 tbsp minced parsley (fresh or dry)
1 tbsp minced basil (fresh or dry)
1 tsp dry oregano
3 garlic cloves, pressed
salt
fresh cracked black pepper

Topping

1/2–1 cup shredded mozzarella cheese
1/2 tsp dry oregano

Instructions

Prepare the Oven

Preheat the oven to 350°F and lightly grease a 9×13 baking dish.

Cook the Pasta

Tip: Season the pasta water generously with salt so the shells absorb flavor as they cook.

Tip: The recipe makes around 18 stuffed shells, but cook a few extra in case some tear while boiling.

Cook the jumbo shells according to the package directions until al dente. The pasta should still be slightly firm since it will continue cooking in the oven.

Drain the shells and allow them to cool enough so they can be handled.

Make the Ricotta Filling

While the pasta cooks, prepare the filling.

In a mixing bowl, combine the ricotta cheese, egg, herbs, pressed garlic, parmesan cheese, mozzarella cheese, and seasonings. Mix everything together using a fork until the ingredients are evenly blended.
(Remember that some mozzarella will be reserved for the topping.)

Assemble and Bake

Spread about 3 cups of marinara sauce evenly across the bottom of the prepared 9×13 baking dish.
Fill each pasta shell with 1½–2 tablespoons of ricotta filling and arrange them in the dish.
Tip: Place the shells seam side up and keep them lined up straight so the filling stays inside.
Sprinkle mozzarella cheese and oregano over the shells. Bake for 20–25 minutes, or until the cheese is melted and the sauce around the edges is bubbling.

Notes

Make Ahead

You can prepare the dish ahead of time. Cook the shells and fill them with the ricotta mixture. Spread the sauce in a baking dish and arrange the filled shells on top. Cover the dish tightly with plastic wrap or a fitted lid and refrigerate for up to 1 day.
When ready to cook, remove the covering and let the dish sit at room temperature while the oven heats. Add the mozzarella and herbs, then bake for 25–30 minutes.

Storing

Allow baked shells to cool to room temperature before refrigerating. Store them in the same baking dish or transfer them to an airtight container. Properly stored leftovers will keep for 3–4 days.

Reheating

Single servings can be reheated in the microwave in 30–40 second intervals until warmed through.
You can also reheat them in the oven at 350°F. Place the shells in a baking dish, cover with foil, and warm until heated through.

Freezing

To freeze, assemble the stuffed shells in a freezer-safe dish without baking. Cover tightly and freeze for up to 3 months. Bake directly from frozen at 350°F for 60–70 minutes, or until heated through.

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