How to Make Stuffed Shells

First off, set that oven to 375 and bring three quarts of water to a boil in a big pot. These shells are giant, and you want the giant jumbo shells for this recipe, so you need a lot of space. As always, salt your water very well; it’s infusing the pasta with flavor and also changes the boiling temperature of the water.

Add the shells—only 24 are needed, but boil a few extra because some will tear. Let them boil uncovered for about 10 minutes until al dente; they’ll continue baking in the oven.

Prep Work

Chop fresh parsley to yield about a quarter of a cup (add more if you like). Grate about three quarters of a cup (90 g) of Parmesan; pre-grated is fine.

Make the Filling

In a large bowl combine:

• 15 oz (425 g) ricotta cheese
• 2 cups shredded mozzarella (reserve 1 cup for later)
• ½ cup grated Parmesan
• 2 Tbsp chopped parsley
• 2 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• Optional: lemon zest, onion powder, garlic powder, or any herbs you love
• 1 egg, to bind

Mix until evenly combined.

Assemble

Spread 2 cups of marinara sauce over the bottom of a 9×13-inch casserole dish. Drain the shells and let them cool just enough to handle. Generously fill each shell with the cheese mixture and nestle them into the sauce.

Top and Bake

Spoon about 1 cup more marinara over the stuffed shells. Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan on top. Cover loosely with foil and bake at 375 °F for 20 minutes; uncover and bake 15 minutes more. Let rest a few minutes, then scatter the reserved parsley over the top before serving.

Make-Ahead Tip

Assemble in an aluminum baking dish, cover tightly with plastic wrap and foil, and freeze. When ready to bake, add extra sauce and cheese on top and bake from frozen, adding extra time. Do not freeze in ceramic, as thermal shock can crack the dish.

The ricotta and other cheeses make the dish comforting yet light, with a kiss of herbs and bright marinara cradled in beautiful pasta shells.