Stuffed Shells

Ingredients

• 20 Jumbo pasta shells (Cook according to package instructions; shells should remain al dente)
• 1 tbsp Olive oil (For sautéing the onion)
• 0.5 Medium onion (Chopped)
• 3 Garlic cloves (Minced)
• 1 tsp Salt (Divided; some is used to season the sauce and filling, with additional salt for the pasta water)
• 0.5 tsp Freshly ground black pepper (Divided)
• 0.25 tsp Dried oregano
• 3 cup Marinara sauce (Homemade or canned)
• 15 oz Ricotta cheese (Cottage cheese may be drained, mashed, and substituted 1:1)
• 1 Large egg
• 0.333 cup Parmesan cheese (Finely grated)
• 3 cup Shredded mozzarella cheese (Divided: 2 cups for the filling and 1 cup for the topping)
• 0.25 cup Fresh parsley (Chopped, plus more for garnish)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook according to the package directions, stirring several times so they do not stick to the pot. Cook them al dente because they will finish cooking in the oven.

2. 2

   Drain the shells, then refill the pot with cold water. Keep the cooked shells submerged in the cold water while preparing the filling so they stop cooking and do not stick to one another.

3. 3

   Heat 1 tablespoon olive oil in a deep sauté pan over medium-high heat. Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano. Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.

5. 5

   Add the marinara sauce to the pan. Bring it to a uniform boil, then reduce the heat and simmer for 2 minutes. Pour the sauce into the bottom of a 9×13-inch casserole dish, spreading it into an even layer.

6. 6

   In a large bowl, combine the ricotta, 2 cups of the shredded mozzarella, Parmesan, egg, chopped parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir until the mixture is evenly combined and creamy.

7. 7

   Remove the shells from the cold water and drain them. Fill each shell with approximately 1/2 ice-cream scoop of cheese filling, or just enough to fill it without overstuffing.

8. 8

   Arrange the filled shells in a single layer over the marinara sauce in the casserole dish, with the open sides facing up. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the shells.

9. 9

   Cover the casserole dish tightly with foil. Bake at 375°F (190°C) for 30 minutes, until the sauce is bubbling around the edges and the shells are heated through.

10. 10

    Remove the foil and broil for 2–4 minutes, watching closely, until the mozzarella is melted and lightly browned. If using glass bakeware, do not broil; instead, increase the oven temperature to approximately 475°F (245°C) and bake uncovered for 3–5 minutes, until the cheese is bubbly.

11. 11

    Remove the casserole from the oven, sprinkle with additional parsley, and serve hot.

Notes

For freezing, assemble the shells without baking, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, covered, at 375°F for approximately 45–55 minutes. Reheat individual portions in the microwave or oven until heated through to 165°F and the cheese is melted. Serve with garlic bread and a green salad or vegetables.

Nutrition per serving

• main
• vegetarian
• Italian
• pasta
• baked
• comfort food
• make-ahead
• freezer-friendly