Description
Eight jumbo pasta shells filled with a garlicky ricotta, mozzarella and Parmesan filling and baked in marinara in a small dish, for two.
Ingredients
- 10 jumbo pasta shells (8 to fill, plus 2 spare in case any tear)
- 3/4 cup whole milk ricotta cheese
- 3/4 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley, plus more for serving
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 1/4 cups marinara sauce
Instructions
- Heat the oven to 375°F. Cook the shells in a large pot of salted boiling water according to the package directions, stirring gently a few times. Drain and rinse with cool water so they are easy to handle.
- In a bowl, stir together the ricotta, 1/2 cup of the mozzarella, the Parmesan, garlic, parsley, oregano, salt and pepper.
- Spread about two-thirds of the marinara in the bottom of an 8-inch square baking dish.
- Fill 8 shells with the ricotta mixture and set them in the dish, open side up, in a single layer. Spoon the remaining marinara over the shells and sprinkle with the remaining 1/4 cup mozzarella.
- Cover the dish with foil and bake for 20 to 25 minutes, until the sauce is bubbling at the edges. Uncover and bake for 5 minutes more, until the cheese is melted and lightly golden.
- Let the shells rest for 5 minutes, then sprinkle with a little more parsley and serve.
Notes
Equipment: 8-inch square baking dish (or similar small dish), large pot, colander, mixing bowl, aluminum foil
- Add 1/4 cup thawed, well-squeezed frozen chopped spinach to the filling for a spinach version.
- A small zip-top bag with one corner snipped makes filling the shells quick and tidy.
- Use any spare shells for a snack or toss them with leftover sauce.
- Refrigerate leftover shells covered for up to 3 days.
- Reheat covered in a 375°F oven or in the microwave until hot in the center, to 165°F.
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American