My family loves Italian food thanks partly to our heritage. My husband and I are both half Italian. We grew up eating Italian cuisine several times a week. Now that we have kids…we’re preparing it for them too! With that said, I’m all about easy recipes since I work a full-time job outside of our home. I need to be able to get dinner onto the table in less than 1 hour at most.
Last month we made this recipe and it was a big hit with the family. It will make approximately 8-servings, depending on how large you make the servings. I served it alongside toasted garlic bread and garden salads. If you have any leftovers, you’ll want to refrigerate them for up to 3 days in an airtight container.
** Post may contain affiliate links.
Italian Stuffed Shells Recipe
12 oz. pkg. jumbo pasta shells
32 oz. container ricotta cheese
1 lb. shredded mozzarella cheese, divided
8 oz. grated Parmesan cheese, divided
2 large eggs, beaten
1 TBSP. dried parsley
1/2 TBSP. dried basil
1 tsp. salt
1 tsp. ground black pepper
28 oz. jar red pasta sauce (your favorite brand)
8 oz. sliced fresh mushrooms
Preheat the oven to 350 degrees F.
Boiled the pasta shells for a few mintues. You want them to be fork tender but still a little on the firm side. El dente is what you’re going for. Drain out all of the water. Set aside.
In a large bowl mix together the ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, basil, salt, and ground black pepper until well combined. Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined. Stuff shells with ricotta mixture and place in a 9×13-inch glass baking dish. Pour pasta sauce mixture over the shells. If desired you can put additional shredded cheese over-the-top.
Bake in a preheated 350 degrees F. oven until edges are bubbly and the shells are slightly set, about 35-45 minutes. Remove and let sit for 5 minutes before serving.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!