Stuffed cheese shells for dinner. It’s always a big hit in my house.
Instructions:
Preheat oven: to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the pasta:
Boil jumbo shells in salted water until al dente. Drain and let cool slightly.
Make the filling:
In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, Italian herbs, salt, pepper, and optional spinach/mushrooms. Mix until smooth.
Stuff the shells:
Spoon the cheese mixture into each cooked shell and place them in the prepared baking dish.
Add sauce & cheese:
Pour marinara sauce evenly over the stuffed shells.
Sprinkle additional mozzarella and Parmesan on top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is melted and slightly golden.
Serve:
Garnish with fresh basil or parsley. Serve hot with a side salad or garlic bread.
💡 Tips:
For extra flavor, add Italian sausage or ground beef to the filling or sauce.
You can prepare the stuffed shells ahead of time, cover, and refrigerate; just bake slightly longer if chilled.
Leftovers reheat well and taste even better the next day.
If you want, I can also give you a creamy, cheesy version with a white sauce (Alfredo-style) instead of marinara—it’s even richer and a total family favorite.
