Entree: United States – Stuffed Shells

Serving Size: 6

Approximate Time

Prep 30 min

Cook 37 min

Additional 5 min

Total 1 hr 12 min

Ingredients

- 20 jumbo pasta shells
- 2 cups (480 g) whole-milk ricotta cheese
- 8 oz (225 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmigiano-Reggiano (Parmesan)
- 1 large egg
- 2 tbsp (8 g) chopped fresh Italian parsley
- 2 tbsp (6 g) chopped fresh basil, optional
- 2 cloves garlic, minced
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 cups (720 ml) marinara sauce, preferably simple tomato-basil
- 1/4 tsp (1.5 g) crushed red pepper flakes, optional
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter or nonstick spray for dish

Instructions

1. Preheat the oven to 375°F (190°C). Spread 1 cup (240 ml) of the marinara sauce in the bottom of a 9x13-inch (23x33 cm) baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente according to package directions (usually 8–10 minutes). Drain and rinse under cold water to stop cooking; arrange shells in a single layer on a towel to cool slightly.
3. While the shells cook, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and crushed red pepper flakes (if using) and cook 30–60 seconds more until fragrant. Remove from heat and let cool slightly.
4. In a large bowl combine the ricotta, 6 oz (170 g) of the shredded mozzarella, grated Parmesan, egg, chopped parsley, chopped basil (if using), the cooled onion-garlic mixture, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. Mix until well blended and taste; adjust seasoning if needed.
5. Spoon the ricotta mixture into a piping bag or use a small spoon. Fill each jumbo shell with about 2 tbsp (30 g) of filling and place stuffed shells seam-side up in the prepared baking dish over the sauce in a single layer (you may need two layers—arrange snugly).
6. Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 2 oz (55 g) shredded mozzarella evenly on top and a light dusting of additional grated Parmesan if desired. Dot the edges of the dish with the butter or brush lightly with olive oil to prevent drying.
7. Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10–12 minutes until sauce is bubbling and cheese is melted and lightly golden.
8. Remove from oven and let rest 5 minutes before serving. Garnish with additional chopped parsley or basil if desired and serve hot.