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Giant Cheese Stuffed Shells

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Giant Cheese Stuffed Shells are jumbo pasta shells filled with a creamy, herbed ricotta cheese mixture, baked in marinara sauce and topped with bubbly melted cheese—a comforting and satisfying Italian-inspired dish.

Ingredients

  • 20–24 jumbo pasta shells
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 cups marinara sauce
  • 1 cup extra shredded mozzarella cheese (for topping)
  • 1/4 cup extra grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
  3. In a large bowl, mix ricotta cheese, mozzarella, Parmesan, egg, parsley or herbs, salt, pepper, and garlic powder until well combined.
  4. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  5. Spoon the cheese mixture into each cooked shell and arrange them in the baking dish.
  6. Once all the shells are filled, pour the remaining marinara sauce over the top.
  7. Sprinkle with extra mozzarella and Parmesan cheese.
  8. Cover with foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  10. Let rest for 5 minutes before serving.

Notes

  • Use whole milk ricotta and drain excess moisture to avoid runny filling.
  • Stuffed shells can be assembled ahead of time and refrigerated or frozen.
  • Add cooked spinach or ground meat to the filling for variation.
  • Reheat leftovers with extra sauce to maintain moisture.
  • Use gluten-free shells if needed for dietary restrictions.

Nutrition

Find it online: https://thefamilycooking.com/giant-cheese-stuffed-shells-2/