Three Cheese Stuffed Jumbo Pasta Shells
Indulge in the ultimate comfort food with these Three Cheese Stuffed Jumbo Pasta Shells—a deliciously cheesy, crowd-pleasing favorite that's perfect for weeknight dinners or special occasions. Each tender pasta shell is generously filled with a creamy blend of ricotta, mozzarella, and parmesan, infused with fresh parsley and a hint of spice from optional red pepper flakes. Nestled in a bed of rich marinara sauce and topped with a bubbly, golden layer of melted cheese, this baked pasta dish promises mouthwatering satisfaction in every bite. Ready in just under an hour, this hearty recipe is easy to make, yet elegant enough to impress your guests. Serve it with a crisp side salad and garlic bread for an unforgettable Italian-inspired meal!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 3 cups Marinara sauce
- 0.5 cup Shredded mozzarella cheese (for topping)
- 0.25 cup Grated parmesan cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, but reduce the cooking time by 1-2 minutes to keep the shells slightly firm. Drain and rinse under cold water to stop the cooking process, then set them aside on a clean towel.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated parmesan, the egg, chopped parsley, salt, black pepper, and red pepper flakes (if using). Mix well until the filling is smooth and evenly combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Using a spoon or piping bag, fill each cooked pasta shell with the cheese mixture, being careful not to overfill. Place the filled shells in the prepared baking dish, open side up.
Once all the shells are filled and arranged, pour the remaining marinara sauce evenly over the top. Sprinkle the extra 1/2 cup of shredded mozzarella and 1/4 cup of grated parmesan over the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 763 mg | 59% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
