Cheese-Stuffed Jumbo Shells
Ingredients:
- ½ box jumbo pasta shells, about 24 pasta shells
- 3 cups marinara sauce, 24 oz, about 1 standard jar
- 1⅓ cups ricotta cheese, whole milk
- 1 cup mascarpone cheese
- 1 cup Parmigiano-Reggiano, grated
- 2 cups mozzarella cheese, shredded
- 4 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Boil jumbo shells for about 9 minutes until just tender. Drain and let cool.
- In a bowl, mix together: Ricotta, mascarpone, half of the Parmesan, half of the mozzarella, parsley, salt and black pepper.
- Spoon the cheese mixture into each cooled shell.
- Grease a 9×13-inch baking dish.
- Spread ½ of the marinara sauce on the bottom.
- Arrange filled shells on top.
- Cover with remaining marinara.
- Sprinkle with remaining mozzarella and Parmesan.
- Cover tightly with foil and bake at 400°F for 30 minutes.
- You can uncover for the last few minutes if you want extra browning. Bon appétit.
Kitchen Tools:
- Aluminum foil
Notes:
- Let the pasta cool before stuffing. Warm shells absorb moisture and soften the filling.
- Whole-milk ricotta gives the creamiest texture, but part-skim works too.
- Parmesan or any Parmesan blend works well here.
- Cover tightly with foil while baking to keep everything moist.
- Add sautéed spinach or mushrooms to the filling.
- Add garlic or garlic powder to the cheese mixture.
- Swap parsley for basil, oregano, or thyme.
- Add cooked ground beef to the filling for extra protein.
- Finish uncovered for the last 5 minutes if you like a lightly browned top.
- Serve with a simple green salad.
- These shells also pair beautifully with roasted vegetables.
- Leftovers reheat well and taste even better the next day.
Nutrition:
FROM THE PANTRY
Jumbo shell pasta
WHY WE LOVE IT
We love jumbo shells for their unique design and how easy they are to stuff with whatever we have on hand. They turn simple ingredients into a visually appealing, satisfying meal that feels complete on its own, perfect for family dinners or gatherings.
A LITTLE STORY
Jumbo shell pasta, known in Italy as conchiglioni, is a modern, machine-made pasta shape that developed as pasta production evolved in Southern Italy. These large shells require special molds to create their ridged exterior and deep curves, making them especially suited for stuffed and baked dishes.
DID YOU KNOW?
The name conchiglioni comes from the Italian word conchiglia, meaning “seashell.” Their cupped shape and ridges are designed to hold sauces and fillings, which is why jumbo shells work so well in baked pasta recipes like this one.