Description
Cheesy Baked Pasta Shells are pure comfort wrapped in a golden, crispy layer of melted cheese that pulls you right into grandma’s kitchen. Pasta lovers will devour these shells stuffed with creamy ricotta and topped with a bubbling marinara sauce that feels like a warm hug on a chilly evening.
Ingredients
Scale
Main Ingredients:
- 12 large pasta shells
- 2 cups marinara sauce
Supporting Ingredients:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasoning and Garnish:
- ¼ cup fresh basil, chopped
- Salt to taste
- Pepper to taste
Instructions
- Warm the oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil. Carefully drop 12 large pasta shells into the water and cook for exactly 8-9 minutes until they reach al dente texture.
- Drain the shells in a colander and rinse with cold water to stop the cooking process. Let them cool slightly so your hands can handle them comfortably.
- In a medium mixing bowl, combine 1 cup ricotta, ½ cup shredded mozzarella, ½ cup Parmesan, 2 tablespoons chopped basil, ¼ teaspoon salt, and ⅛ teaspoon black pepper until smooth and well-integrated.
- Use a small spoon to gently fill each pasta shell with roughly 2 tablespoons of the cheese mixture, arranging them seam-side up in the prepared baking dish.
- Pour 2 cups marinara sauce evenly over the stuffed shells, ensuring each shell gets covered. Sprinkle the remaining ½ cup mozzarella across the top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes at 375°F. Remove the foil and continue baking for an additional 12-15 minutes until the cheese turns golden and sauce bubbles.
- Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set. Garnish with extra fresh basil before serving.
Notes
- Let the shells cool for 5-10 minutes after baking so the cheese sets and becomes easier to serve without falling apart.
- Drain pasta shells thoroughly to prevent excess water from making the dish soggy and diluting the rich cheese flavors.
- Swap ricotta with cottage cheese for a lower-fat alternative that still provides creamy texture and protein.
- Fresh herbs make a huge difference, so use fresh basil instead of dried whenever possible for brighter, more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 43-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg