These jumbo pasta shells are generously stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, then nestled into a bed of herb-infused tomato sauce and baked until bubbly and golden. The filling is smooth and savory, with hints of garlic and fresh herbs, while the sauce adds a bright, tangy contrast that balances the richness. This dish is perfect for weeknight dinners, family gatherings, or even prepping ahead for a freezer-friendly meal. Serve it with garlic bread and a crisp salad, and you’ve got a dinner that feels like a warm hug.
Ingredients:
For the Shells:
- 20–25 jumbo pasta shells
- Salt (for boiling water)
For the Cheese Filling:
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
For the Tomato Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 tsp sugar (to balance acidity)
For Topping:
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- Fresh basil or parsley for garnish (optional)
Instructions:
Step 1: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo shells and cook until just al dente—about 9 minutes. Be careful not to overcook, as they’ll continue cooking in the oven. Drain and rinse with cold water to stop the cooking process. Set aside on a baking sheet so they don’t stick together.
Step 2: Make the Cheese Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended. Taste and adjust seasoning if needed. The mixture should be creamy but firm enough to hold its shape when spooned.
Step 3: Prepare the Tomato Sauce
In a saucepan, heat olive oil over medium heat. Add garlic and onion, sautéing until fragrant and translucent—about 3–4 minutes. Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, pepper, and sugar. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Step 4: Assemble the Dish
Preheat your oven to 375°F (190°C). Spread about 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish. Using a spoon or piping bag, fill each shell with the cheese mixture and place them open-side up in the dish. Once all shells are filled and arranged, pour the remaining sauce over the top, making sure each shell gets a generous spoonful.
Step 5: Add Toppings and Bake
Sprinkle the extra mozzarella and Parmesan over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and slightly golden. Let it rest for 5 minutes before serving.
Step 6: Garnish and Serve
Top with fresh basil or parsley for a pop of color and freshness. Serve hot with garlic bread, a side salad, or roasted vegetables.
💡 Tips & Variations:
- Add protein: Mix cooked ground beef, sausage, or shredded chicken into the cheese filling for a heartier version.
- Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- Go green: Stir in chopped spinach or kale for a veggie boost.
- Prep ahead: Assemble the dish and refrigerate up to 24 hours before baking, or freeze for up to 2 months.
This recipe is a celebration of everything comforting—melty cheese, tender pasta, and rich tomato sauce. It’s the kind of dish that brings people together, whether it’s a birthday dinner, a cozy night in, or just a way to say “I love you” through food. Let me know if you want a sugar-free dessert to follow this up—I’ve got a few gems that pair beautifully.