Description
This Cheesy Italian Stuffed Shells Casserole is everything you love about classic baked pasta—creamy ricotta, gooey mozzarella, and bright marinara—tucked into tender jumbo shells and baked until bubbly and golden. It’s cozy, family-friendly comfort food that feels special enough for guests yet simple enough for any weeknight.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups marinara sauce, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir until the mixture is smooth and well combined.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Stuff each cooked pasta shell with a generous spoonful of the cheese mixture and arrange the shells in the prepared baking dish, open side up, nestling them into the sauce.
- Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells, making sure they are mostly covered so they don’t dry out.
- Sprinkle the remaining 1/2 cup of mozzarella over the top of the sauced shells.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with fresh basil before serving.
Notes
- Undercook the shells by 1–2 minutes from package directions since they will continue to cook in the oven.
- Let the shells cool briefly before stuffing so they’re easier to handle and less likely to tear.
- Taste the filling before adding the egg so you can adjust the salt and pepper easily.
- If your marinara is very thick, thin it slightly with a splash of water so it spreads easily in the baking dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole (about 3–4 stuffed shells)
- Calories: 350 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 780 mg (approx., varies with marinara and cheese brands)
- Fat: 17 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 19 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: stuffed shells, cheesy stuffed shells, baked pasta casserole, Italian casserole, ricotta stuffed shells, family dinner