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Cheesy Baked Stuffed Shells with Ricotta, Basil, and Marinara Recipe

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★★★★★

4.9 from 85 reviews

This classic Italian-American recipe features jumbo pasta shells stuffed with a creamy mixture of ricotta, cream cheese, and fresh herbs, baked in marinara sauce and topped with melted mozzarella and Pecorino Romano. Perfectly al dente shells cradle a rich filling flavored with garlic, parsley, basil, and chives, creating a comforting and elegant dish ideal for family dinners or special occasions.

Ingredients

Scale

Shells and Filling

  • 1/2 tsp kosher salt, plus more for boiling
  • 1 (12-oz) package jumbo shells
  • 1 large egg yolk
  • 4 cloves garlic, grated
  • 1 1/4 lb whole-milk ricotta cheese
  • 1 (8-oz) package cream cheese, softened
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 2 tbsp sliced chives
  • 1/2 tsp freshly ground black pepper
  • 3 oz finely grated Pecorino Romano (about 1 1/2 cups), divided

Sauce and Topping

  • 3 cups marinara sauce, divided
  • 12 oz shredded mozzarella cheese
  • Fresh basil leaves, for serving

Instructions

  1. Preheat and Boil Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo shells and cook, stirring occasionally, until they are very al dente, about 8 minutes. Drain carefully and set aside to cool slightly.
  2. Prepare the Filling: In a medium bowl, combine the egg yolk, grated garlic, whole-milk ricotta, softened cream cheese, chopped parsley, chopped basil, sliced chives, black pepper, 1 cup of Pecorino Romano cheese, and 1/2 teaspoon kosher salt. Mix thoroughly until all ingredients are well incorporated.
  3. Stuff the Shells: Spread half of the marinara sauce evenly on the bottom of a 13×9 inch baking dish. Transfer the ricotta mixture into a large piping bag or resealable plastic bag, then cut a small hole in one corner. Using your non-dominant hand, hold a cooked shell and with your dominant hand pipe the filling inside each shell. Alternatively, you can use two spoons to fill the shells. Arrange the filled shells in the prepared baking dish, placing them on an angle; a few overlapping shells are fine.
  4. Add Sauce and Cheese Topping: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese and the remaining 1 1/2 cups of Pecorino Romano cheese on top, pressing gently to fill the crevices between shells for even coverage.
  5. Bake and Serve: Bake the stuffed shells in the preheated oven until the edges are golden brown and the cheese is melted and bubbly, about 30 to 40 minutes. Remove from the oven and let cool for 10 minutes before serving. Garnish with fresh basil leaves for a fragrant finish.

Notes

  • For best results, do not overcook the shells; they should be very al dente because they will finish cooking in the oven.
  • You can prepare the shells and filling a day ahead and assemble before baking for convenient meal prep.
  • Fresh herbs are key to vibrant flavor; substitute dried herbs only if fresh are unavailable, using one-third the amount.
  • If you prefer a spicier sauce, add red pepper flakes to the marinara before assembling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Keywords: stuffed shells, baked pasta, ricotta shells, Italian pasta dish, baked stuffed shells

Find it online: https://thefoodrecipe.com/cheesy-baked-stuffed-shells-with-ricotta-basil-and-marinara-recipe/