Follow these steps for perfect results
jumbo pasta shells
cooked
shredded mozzarella cheese
shredded
light ricotta cheese
grated parmesan cheese
grated
fresh basil leaves
chopped
fresh parsley
chopped
fresh garlic cloves
minced
salt
marinara sauce
Preheat oven to 350°F (175°C).
Cook jumbo pasta shells according to package directions.
In a large mixing bowl, combine shredded mozzarella cheese, light ricotta cheese, grated parmesan cheese, chopped fresh basil leaves, chopped fresh parsley, minced fresh garlic cloves, and salt.
Mix the cheese mixture well until thoroughly combined.
Carefully fill each cooked pasta shell with the cheese mixture.
Place the stuffed shells in an ungreased 11x17 inch baking pan.
Cover the shells with marinara sauce.
Sprinkle the remaining parmesan cheese over the marinara sauce.
Cover the baking pan with foil.
Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the pasta shells cool for a few minutes before serving.
Expert advice for the best results
Add cooked ground meat to the cheese mixture for a heartier filling.
Use different types of cheese to customize the flavor.
Make the shells ahead of time and bake later.
Everything you need to know before you start
20 minutes
Can be assembled ahead and baked later
Arrange the stuffed shells neatly on a plate and garnish with fresh basil leaves and a drizzle of olive oil.
Serve with a side salad.
Serve with garlic bread.
Pairs well with tomato-based sauces
Discover the story behind this recipe
A classic comfort food enjoyed in many Italian-American households.
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