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Garlic Butter Stuffed Shells

These Garlic Butter Stuffed Shells are jumbo pasta shells filled with a rich blend of creamy ricotta, shredded mozzarella, and Parmesan, all draped in a delicious garlic butter sauce, perfect for cozy dinners and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup ricotta cheese Look for whole-milk for best creaminess
  • 1 cup shredded mozzarella cheese Divided: 1/2 cup for filling, 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese Freshly grated for a more robust taste
  • 4 tablespoons garlic butter Or substitute with 2 cloves minced garlic plus 2 tablespoons melted butter
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 bunch Fresh parsley For garnish
For the Pasta and Sauce
  • 12 pieces jumbo pasta shells Cooked according to package instructions
  • 2 cups marinara sauce Homemade or store-bought with high-quality ingredients

Method
 

Preparation
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Cook the jumbo shells: Bring salted water to a boil and cook the shells according to package instructions until al dente (about 8-10 minutes). Drain and lay them on a towel to cool.
  3. Prepare the filling: In a medium bowl, mix ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, garlic butter, Italian seasoning, and a pinch of salt and pepper until smooth.
  4. Stuff the shells: Using a spoon, generously fill each shell with the cheese mixture.
  5. Prepare the baking dish: Pour 1 cup of marinara sauce into a 9x13-inch baking dish and spread it evenly.
  6. Arrange the shells: Place the stuffed shells seam-side up in the dish.
  7. Top with sauce: Pour the remaining marinara sauce over the shells, and sprinkle with the remaining 1/2 cup mozzarella cheese.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and edges are lightly golden.
  3. Allow the dish to rest for 5 minutes, then garnish with freshly chopped parsley before serving.

Notes

Ensure not to overcook the pasta; it should be al dente. Customize fillings with veggies or meats to suit your taste. For storage, these shells can be kept in the refrigerator for up to 3 days, or freeze them for later.