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**Instructions:**
**1. Cook the Pasta Shells:**
– Bring a large pot of salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to the package instructions, usually about 10-12 minutes, until al dente.
– Drain the pasta shells and rinse them with cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
**2. Prepare the Stuffed Shells Filling:**
– In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, egg, parsley, garlic powder, basil, salt, and pepper. Mix everything together until well combined. The mixture should be creamy and flavorful.
**3. Prepare the Marinara Sauce:**
– In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
– Add the marinara sauce to the pan, along with the oregano, red pepper flakes (if using), and salt. Stir to combine and let the sauce simmer on low heat for about 5-10 minutes, allowing the flavors to meld together.
**4. Stuff the Shells:**
– Preheat your oven to 375°F (190°C).
– Take each cooled pasta shell and carefully stuff it with the ricotta mixture, using a spoon or your hands. Don’t overstuff, but make sure each shell is filled generously. Arrange the stuffed shells in a 9×13-inch baking dish, making sure they are packed together tightly.
**5. Assemble and Bake:**
– Once all the shells are stuffed, pour the marinara sauce evenly over the shells, making sure they are well covered.
– Sprinkle the remaining mozzarella cheese over the top of the shells, and if you like, you can also sprinkle a little extra Parmesan cheese for added flavor.
– Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
**6. Serve and Garnish:**
– Once the stuffed shells are done, remove them from the oven and let them cool for a few minutes before serving.
– Garnish with fresh parsley and basil for a pop of color and added flavor.
– Serve with a side of garlic bread and a simple salad for a complete meal.
**Tips for Success:**
– **Make-Ahead:** Stuffed shells can be prepared in advance and stored in the fridge for up to 1 day before baking. Simply assemble the shells, cover them with foil, and refrigerate. When you’re ready to bake, let them come to room temperature for about 30 minutes before baking as instructed.
– **Freezing:** You can also freeze the assembled stuffed shells for later use. After stuffing and assembling the shells, cover the baking dish tightly with plastic wrap and foil. When ready to bake, you can cook them from frozen, but they may need a longer cooking time (about 45 minutes covered, then uncovered for another 15-20 minutes).
– **Add Meat:** If you prefer a meaty version, you can mix in cooked ground beef, turkey, or sausage into the ricotta mixture for an extra protein boost.
– **Homemade Sauce:** For a truly homemade touch, try making your own marinara sauce by simmering canned tomatoes, garlic, onion, and herbs like basil and oregano for about 30 minutes.
**Conclusion:**
Homemade Stuffed Shells are a comforting, cheesy, and satisfying meal that’s perfect for feeding a crowd or enjoying as a family dinner. The combination of soft pasta, creamy ricotta filling, and flavorful marinara sauce is irresistible. Plus, it’s easy to prepare and can be customized with your favorite ingredients. Whether you’re a beginner in the kitchen or an experienced home cook, this recipe is sure to become a regular in your dinner rotation. Serve it up with a side of garlic bread and a salad for a meal that everyone will love!
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