Creamy Cheesy Stuffed Shells with Tomato Sauce
Jumbo shells stuffed with creamy cheese filling, baked in rich tomato sauce, and topped with melty mozzarella—perfectly satisfying.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Pot
- Colander
- Baking sheet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Garlic press
- Spoon
- Piping bag
- Baking dish
- Aluminum foil
- Oven
- Stove
- Slotted spoon
- Cutting board
- Chef's knife
- Grater
- Kitchen towel
- Cooling rack
- Serving platter
- Kitchen scale
- Measuring cup
- Paper towel
- Oven mitt
Ingredients
- 18–20 jumbo pasta shells
- 15 oz (about 430 g) ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1–2 cloves garlic, minced
- 2 cups marinara or tomato sauce
- 1½–2 cups shredded mozzarella cheese, divided
- Salt
- pepper
- A handful of fresh spinach (steamed and chopped)
- Fresh or dried Italian herbs such as basil, oregano, parsley
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