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Hot stuffed shells are served from the baking dish, with golden melted cheese and rich pasta sauce covering the shells. The dish sits on the white marble cooktop, ready to be enjoyed.

Stuffed Shells Recipe

These stuffed jumbo pasta shells are filled with a creamy ricotta and cheese mixture, then baked in a savory mushroom pasta sauce. A delightful, comforting dish perfect for any occasion!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 10
Calories 550 kcal

Equipment

  • Large pot
  • Mixing bowls
  • 9x13 inch baking dish
  • spoon or spatula for mixing
  • Measuring cups and spoons
  •  Colander for draining pasta
  • Oven

Ingredients
  

  • 1 12 ounce package jumbo pasta shells
  • 1 32 ounce container ricotta cheese
  • 1 pound shredded mozzarella cheese divided
  • 8 ounces grated Parmesan cheese divided
  • 2 large eggs beaten
  • 1 tablespoon dried parsley
  • 1 teaspoon salt or more to taste
  • 1 teaspoon ground black pepper
  • 1 28 ounce jar pasta sauce
  • 8 ounces sliced fresh mushrooms

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Boil a large pot of lightly salted water, add pasta shells, and cook until tender but firm, about 8-10 minutes. Drain and set aside.
    The oven preheats to 350°F (175°C), with a 9x13-inch baking dish placed on the white marble cooktop, ready for the stuffed shells. A digital timer is set to track the baking time.
  • In a large bowl, mix together ricotta cheese, half of the mozzarella, half of the Parmesan, beaten eggs, dried parsley, salt, and pepper until well combined.
    Ricotta cheese, half of the shredded mozzarella, half of the Parmesan, beaten eggs, dried parsley, salt, and pepper are combined in a large glass bowl on the white marble cooktop. A spoon mixes the ingredients until smooth.
  • In a medium bowl, combine pasta sauce and sliced mushrooms. Stir in the remaining mozzarella and Parmesan cheese.
    Pasta sauce is mixed with fresh sliced mushrooms, mozzarella, and Parmesan in a medium glass bowl on the white marble cooktop, creating a rich, cheesy sauce.
  • Stuff each shell with the ricotta mixture and place them in a 9x13-inch baking dish. Pour the pasta sauce mixture over the stuffed shells.
    The mushroom and pasta sauce mixture is poured evenly over the stuffed shells in the baking dish. The dish, filled with sauce, rests on the white marble cooktop, ready for the oven.
  • Bake in the preheated oven until the edges are bubbly and the shells are slightly set, about 35-60 minutes.
    The baking dish sits in the oven, with the sauce bubbling at the edges and the stuffed shells setting after about 35-60 minutes. The dish is golden and ready to be served.
  • Serve hot and enjoy!