🧀🍝 Stuffed Jumbo Pasta Shells
A comforting baked pasta dish filled with creamy cheese and covered in rich tomato sauce—perfect for dinner or meal prep.
🧾 Ingredients
🍝 Pasta
- 20–24 jumbo pasta shells
🧀 Cheese filling
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- 2 tbsp chopped parsley or basil
- 1 tsp garlic powder
- Salt & black pepper to taste
🍅 Sauce
- 2–3 cups marinara or pasta sauce
👩🍳 Instructions
1. 🍝 Cook pasta shells
- Boil shells until just al dente
- Drain and rinse gently with cool water
2. 🧀 Make filling
Mix together:
- ricotta
- mozzarella
- Parmesan
- egg
- herbs
- garlic powder
- salt & pepper
3. 🥘 Assemble
- Spread a little sauce in a baking dish
- Fill each shell with cheese mixture
- Arrange shells in dish
- Spoon remaining sauce over top
- Sprinkle extra mozzarella if desired
4. 🔥 Bake
- Cover with foil
- Bake at 180°C (350°F) for about 25 minutes
- Remove foil and bake another 10 minutes until bubbly and lightly golden
💡 Delicious add-ins
- 🥬 Spinach mixed into filling
- 🍗 Shredded chicken
- 🌶️ Chili flakes for heat
- 🍄 Mushrooms or sautéed vegetables
🍽️ Serve with
- Garlic bread 🥖
- Salad 🥗
- Roasted vegetables 🥦
🧠 Tips
- Don’t overcook shells before stuffing
- Use a piping bag or spoon for easy filling
- Let rest 5 minutes before serving
If you want, I can also give you:
- 🥩 Meat-stuffed shells
- 🥬 Spinach & ricotta version
- 🍗 High-protein gym-friendly version
- 🍅 White sauce Alfredo variation
