Classic Stuffed Shells with Ricotta and Marinara
Make Classic Stuffed Shells with tender jumbo pasta, creamy ricotta filling, marinara sauce, and bubbling mozzarella. A cozy baked pasta dinner that works…
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Spoon
- Baking dish
- Cutting board
- Chef's knife
- Grater
- Oven
- Stove
- Kitchen timer
- Aluminum foil
- Spatula
- Kosher salt container
- Oven mitt
Ingredients
- 24 jumbo pasta shells, plus 4 extra in case some tear
- 1 tablespoon kosher salt, for the pasta water
- 15 oz (425 g) whole-milk ricotta cheese
- 1 large egg
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups (720 ml) marinara sauce, divided
- 1 tablespoon olive oil, for the baking dish if needed
- 2 tablespoons grated Parmesan cheese, for topping
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