Easy Stuffed Shells with Marinara Sauce is a delicious make-ahead pasta entrée with not one, but three kinds of cheeses; ricotta, mozzarella, and parmesan, and the most wonderful homemade marinara sauce ever!
Course: Main Dish
Cuisine: American, Italian
Keyword: easy recipe for stuffed shells with marinara sauce
2large fresh basil sprigsplus about a tablespoon of chopped basil for garnish
Stuffed Shells ingredients:
12ozpkg jumbo pasta shells
1-3/4cupsmozzarella cheeseshredded and divided
1-1/2cupsParmesan cheesegrated and divided
2lbswhole milk ricotta cheese
2large eggsplus 2 egg yolks, lightly beaten
1tspground black pepper
Homemade Marinara Sauce directions:
Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. Do leave some chunks of tomato.
Add about 1 1/2 cups of water to the tomato mixture and stir to combine.
Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic. Cook for about 30 seconds or until you can smell the garlic (do not let the garlic brown).
Add the tomato mixture, red pepper flakes, and salt. Stir to combine.
Place the fresh basil sprigs in the sauce and stir to submerge. Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside.
Stuffed Pasta Shells directions:
Preheat the oven to 375 degrees F.
Add the pasta shells to a large pot of boiling salted water. Cook the shells for 8 minutes, stirring gently every few minutes. Drain the shells and place open side down on paper towels or a clean dish towel.
Add the 1-1/4 cup of mozzarella cheese, 1-1/4 cup of parmesan cheese, the ricotta cheese, eggs, nutmeg, salt, pepper, garlic powder, and dried parsley to a large bowl and stir to combine.
Stuff the shells with the cheese mixture. (I tried three methods and the easiest, at least for me, was holding the open shell in one hand and then using a teaspoon to pack the cheese mixture into the shell. Alternatively, you can add the cheese mixture to a piping bag and pipe it into the shells, or add the cheese mixture to a large plastic storage bag, snip off one corner, and pipe in the shells.)
When all of the shells are filled, spray a large baking dish with non-stick cooking spray.
Spread a thin layer of the marinara sauce on the bottom of the dish and place the shells open side up in a single layer in the sauce.
Pour the rest of the sauce over the shells and top with the reserved mozzarella and parmesan cheese.
Cover loosely with aluminum foil or a lid and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden.
Garnish with chopped basil and serve immediately.
Tips and Frequently Asked Questions:*What are San Marzano tomatoes? San Marzano tomatoes are only grown in the rich volcanic soil at the base of Mount Vesuvius, in Italy, which gives them a sweet flavor and low acidity. These canned tomatoes, which are similar to Roma tomatoes, are prized for their great flavor and texture and make a spectacular marinara sauce.This recipe makes enough for eight servings, can I divide it? Yes! Since it's just my husband and me, I divide this recipe into thirds and bake one dish and freeze the other two. It's a BOGO of sorts, make one, get two free!How long will stuffed shells last in the fridge? If you are making this dish ahead, cover the dish tightly, and you can store it unbaked in the fridge for up to 3 days.How long will this stuffed shell casserole last in the freezer? This stuffed shell casserole will still be fine if frozen for up to 3 months.Can I freeze just the stuffed shells? Yes! Make the stuffed shells as directed and place them on a baking sheet not touching each other. Place the baking sheet loosely covered in the freezer for an hour or so. When the shells are frozen, just pop them in a large plastic storage bag, and you can take out as many as you need whenever you need them.What to serve with Easy Stuffed Shells with Marinara Sauce? I served the delicious stuffed shells with a tossed green salad.[nutrition-label]