Stuffed Shells with Marinara

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic vegetarian bake features jumbo pasta shells loaded with a creamy three-cheese filling. The combination of fresh ricotta, sharp Parmesan, and stretchy mozzarella creates a luxurious texture that pairs perfectly with a vibrant, herb-infused marinara sauce. It is a visually impressive dish that brings the authentic flavours of an Italian trattoria to your kitchen, offering a heartier alternative to traditional lasagne for a weekend treat.

Perfect for family gatherings or batch cooking, these stuffed shells can be prepared up to three days in advance. Simply keep the dish covered in the fridge and reheat when you are ready to serve. This high-protein meal is excellent for feeding a crowd and is best enjoyed with a crisp green salad and some crusty garlic bread to soak up the savoury tomato sauce.

Ingredients for Stuffed Shells with Marinara

350g jumbo pasta shells
2 large egg yolks
1 stort ägg
475ml whole-milk fresh ricotta
90g Parmesan, finely grated, plus more for serving
1/4 cup finely chopped parsley
230g low-moisture mozzarella, coarsely grated, divided
725ml Classic Marinara Sauce, divided

How to make Stuffed Shells with Marinara

Preheat oven to 191°C. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.

Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1 1/2 cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.

Spread 350ml marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 350ml marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.

Carefully move rack to top of oven and heat grill. Uncover pasta and grill until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil.

Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 191°C

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