Description
This Creamy Stuffed Shells Delight features jumbo pasta shells filled with a rich and creamy cheese mixture, topped with marinara sauce and melted mozzarella. It’s a comforting dish perfect for holiday gatherings or cozy family dinners.
Ingredients
Scale
- 20 large jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried basil
- 1 teaspoon sugar (to balance acidity, optional)
- Fresh basil leaves, for serving
- Additional grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 375°F (190°C). This ensures your shells are cooked perfectly and the cheese melts beautifully.
- Bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook them according to package instructions, usually about 9-11 minutes, until they are al dente. Be sure to stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the filling. In a large mixing bowl, combine ricotta cheese, cottage cheese, 1/2 cup of mozzarella, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, black pepper, and nutmeg (if using). Mix well until everything is fully combined and creamy.
- Once the pasta shells are cooked, drain them in a colander and rinse them under cold water to stop the cooking process. This also helps prevent them from sticking together.
- Carefully fill each pasta shell with the cheese mixture using a spoon or a piping bag. Aim for about a tablespoon of filling per shell. Place the filled shells in a greased 9×13-inch baking dish, opening facing up.
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes until it’s bubbly but not browned. Gradually add the whole milk while whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Stir in the garlic powder, Italian seasoning, salt, black pepper, and 1/4 cup of Parmesan cheese into the creamy sauce. Pour this sauce evenly over the stuffed shells, ensuring they are well covered.
- Next, pour the marinara sauce over the shells, spreading it evenly. If desired, sprinkle the remaining 1/2 cup of mozzarella cheese on top for an extra cheesy finish.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden, and the sauce is hot. A good indicator that it's done is when the edges start to lightly brown.
- Once baked, let the dish cool for about 5-10 minutes before serving. This helps everything set a bit, making it easier to serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Don’t overcook the pasta shells! For a creamier filling, consider adding a dollop of sour cream or cream cheese to the cheese mixture. Using a piping bag for filling the shells not only speeds up the process but also ensures a mess-free experience.