If you crave comfort food that feels like a warm hug, you’re going to fall head over heels for this Cheesy Baked Stuffed Shells with Marinara Sauce Recipe. Picture tender jumbo pasta shells generously filled with a luscious, creamy ricotta and mozzarella cheese blend, all nestled in a vibrant marinara sauce, then baked to bubbly, golden perfection. It’s a dish that combines rich textures and bold flavors, making every bite a celebration. Whether you’re cooking for a cozy family dinner or impressing guests, this recipe delivers satisfying layers of gooey cheese and savory tomato sauce that simply can’t be beat.
Ingredients You’ll Need
Using simple yet carefully chosen ingredients is what makes this dish both approachable and delicious. Each component adds a crucial flavor dimension or texture that builds the recipe’s irresistible character.
- 20 jumbo pasta shells: These large shells are perfect for holding the cheese filling without breaking apart.
- 1/2 medium onion, chopped: Adds a subtle sweetness and depth to the marinara sauce.
- 3 garlic cloves, minced: Infuses the sauce with aromatic pungency that awakens the palate.
- 1 tsp salt, divided: Enhances all the flavors without overpowering them.
- 1/2 tsp freshly ground black pepper, divided: Adds just a hint of spice and complexity.
- 1/4 tsp dried oregano: Gives a classic Italian herbal note to the sauce.
- 3 cups marinara sauce: The rich, tangy base that keeps the shells moist and flavorful throughout baking.
- 15 oz ricotta cheese: Provides creamy texture and a mild, milky sweetness to the filling.
- 1 large egg: Binds the cheese mixture for that perfect, sliceable consistency.
- 1/3 cup parmesan cheese: Adds a sharp, nutty flavor to balance the mild ricotta.
- 3 cups shredded mozzarella cheese, divided: Key to that irresistible melted cheese pull on top and inside.
- 1/4 cup parsley, plus more to garnish: Brightens and freshens the dish with a pop of green color and mild herbaceous flavor.
How to Make Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
Step 1: Cook the Pasta Shells
Start by preheating your oven to 375˚F. Boil the jumbo shells in salted water as per the package instructions, stirring gently so they don’t stick together. When they’re perfectly al dente, drain them and rinse briefly with cold water to stop the cooking process and keep them from clumping. This step is key to ensuring you have sturdy, yet tender shells ready to be stuffed with that creamy cheese filling, so don’t rush it!
Step 2: Whip Up the Marinara Sauce
While the pasta cools, heat a tablespoon of olive oil in a deep pan over medium-high heat. Sauté the chopped onion until it turns golden and soft, about 3 to 5 minutes, then add in the garlic along with half a teaspoon of salt, a quarter teaspoon each of pepper and oregano. Stir constantly so the garlic doesn’t burn but releases its fragrant goodness. Pour in 3 cups of marinara sauce, bring everything to a boil, and then reduce the heat letting it simmer for 2 minutes. The sauce should be rich and flavorful, ready to cradle your stuffed shells in the casserole dish.
Step 3: Prepare the Cheese Filling
In a large bowl, mix together the ricotta cheese, 2 cups of shredded mozzarella, parmesan, egg, chopped parsley, and the remaining salt and pepper. This mixture creates the creamy, cheesy interior that will make your shells unforgettable. Stir well to combine everything thoroughly for a smooth, luscious filling that’s easy to spoon into each shell.
Step 4: Stuff the Shells
Fill each jumbo shell with about half an ice cream scoop of the cheese mixture—enough to fill but not overstuff so they hold their shape during baking. Lay each filled shell gently over the bed of marinara sauce in a single layer, arranging them side by side with care. Once all shells are nestled snugly, sprinkle the remaining 1 cup of mozzarella evenly over the top. This layer will melt beautifully, creating that golden cheesy crust you love.
Step 5: Bake to Perfection
Cover your casserole dish with foil and bake for 30 minutes. You’ll know it’s ready when the sauce is bubbling around the edges and the shells are heated through. Remove the foil and place the dish under the broiler for 2 to 4 minutes to achieve a gorgeous, lightly browned cheese topping. Watch closely so it doesn’t burn. Once out of the oven, sprinkle some fresh parsley for a pop of color and fresh flavor just before serving.
How to Serve Cheesy Baked Stuffed Shells with Marinara Sauce Recipe
Garnishes
Simple garnishes elevate the dish visually and tastefully. A sprinkle of fresh chopped parsley adds a bright, fresh finish that contrasts beautifully with the rich cheese and tangy sauce. For an extra touch, a light drizzle of high-quality extra virgin olive oil or a few basil leaves scattered on top can add aromatic layers that delight the senses.
Side Dishes
This dish pairs wonderfully with crisp, fresh salads like a classic Caesar or mixed greens with lemon vinaigrette, which cut through the richness. Garlic bread or a warm baguette is perfect for mopping up any leftover marinara sauce and gooey cheese. Roasted vegetables like asparagus or broccoli also add a lovely textural counterpoint and a boost of bright flavors to complete your meal.
Creative Ways to Present
For a dinner party, serve individual portions by plating one or two stuffed shells with a scoop of extra sauce on the side and garnish each plate with a sprig of fresh herb. Another fun idea is to layer the shells in small ramekins or mini casserole dishes for a charming single-serving presentation. You could even top each serving with a sprinkle of red pepper flakes for a little unexpected kick!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep beautifully for 3 to 4 days, allowing you to easily enjoy this comforting meal again without starting from scratch.
Freezing
This Cheesy Baked Stuffed Shells with Marinara Sauce Recipe freezes beautifully. Arrange the baked shells in a freezer-safe container, ensuring they’re covered well with sauce, then freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350ËšF covered with foil until warmed through, usually about 20 minutes. You can also microwave individual portions, but the oven method helps preserve the gooey cheese texture and fresh baked flavor better.
FAQs
Can I use a different type of cheese for the filling?
Absolutely! While ricotta, mozzarella, and parmesan make a classic and delicious combo, feel free to add or substitute cheeses like cottage cheese for creaminess or provolone for a tangier bite. Mixing cheeses can personalize the flavor to suit your taste.
Do I need to cook the pasta shells before stuffing?
Yes, you should cook them just until al dente as the recipe suggests. This prevents the shells from being too hard and ensures they stay intact when you stuff and bake them.
Can I make this dish vegetarian?
This recipe is naturally vegetarian as it focuses on cheese and marinara sauce. Just double-check that your marinara sauce is free of meat or animal products if you’re strictly vegetarian.
What if I don’t have jumbo shells? Can I use a different pasta?
While jumbo shells are ideal for stuffing, you could experiment with large manicotti tubes or another pasta shape that holds filling well. Just adjust cooking times and filling quantities accordingly.
How spicy is this dish?
This recipe is mild and family-friendly but can be easily spiced up by adding red pepper flakes to the marinara sauce or as a garnish. It’s all about your preference!
Final Thoughts
If comfort food had a name, it would be this Cheesy Baked Stuffed Shells with Marinara Sauce Recipe. It’s a cozy, satisfying dish that’s surprisingly easy to make and perfect for any occasion. I encourage you to give it a try, share it with loved ones, and enjoy every cheesy, saucy bite that makes dinner something special.
