Classic Stuffed Shells Recipe
Indulge in the irresistible delight of our Classic Stuffed Shells recipe. Bursting with flavors, these tender jumbo pasta shells are generously filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, creating a symphony of textures that melt in your mouth.
Ingredients
- 12 oz. jumbo pasta shells
- 16 oz. ground Italian sausage, cooked and drained
- 28 oz. marinara sauce
- 32 oz. ricotta cheese
- 4 cups mozzarella cheese, shredded
- ½ cup parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
- 2 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, pepper to taste
Instructions
- Cook the jumbo pasta shells 2-3 minutes less than the package instructions. Drain and rinse with cold water to stop the cooking process.
- In a mixing bowl, combine ricotta cheese, chopped spinach (thawed and squeezed dry), 2 cups of shredded mozzarella, ½ cup grated Parmesan, egg, Italian seasoning, garlic powder, onion powder, chopped fresh basil, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Preheat your oven to 375°F (190°C). Prepare a baking dish with nonstick spray.
- Combine cooked, drained Italian sausage with marinara sauce. Spread a thin layer in the bottom of the baking dish.
- Gently fill each pasta shell with the cheese mixture, using a spoon or piping bag. Place the stuffed shells in the baking dish, arranging them with a little space in between.
- Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is covered with sauce.
- Spread the remaining 2 cups of shredded mozzarella cheese on top of the shells. Sprinkle with additional parmesan and basil, if desired.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the sauce is bubbly. Remove from the oven and let the stuffed shells cool slightly before serving. Garnish with fresh basil leaves for a burst of color and flavor.
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