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stuffed jumbo pasta shells

Heavenlybliss avatar
Recipe by
Lisa Myrick
@Heavenlybliss
Wilmington, NC

This recipe is so simple and yet flavorful and satisfying. I sometimes make my own homemade meat sauce, but when short on time, a favorite jarred sauce is delicious as well. It makes a pretty presentation, too!

yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For stuffed jumbo pasta shells

  • 24
    uncooked jumbo pasta shells
  • 32 oz
    spaghetti sauce with or without meat (or make your own)
  • 15 oz
    ricotta cheese
  • 4 oz
    shredded mozzarella cheese
  • 1/2 c
    grated parmesan cheese
  • 2 Tbsp
    chopped fresh flat leaf parsley
  • 1/2 tsp
    ground pepper
  • 2 lg
    eggs
  • olive oil
  • dried italian seasoning
  • additional parmesan cheese, if desired
  • 1 c
    pesto sauce

How To Make stuffed jumbo pasta shells

  • 1
    Heat oven to 350 degrees. Cook pasta in boiling water for 8 minutes. Drain and cool immediately with cold water. You want them to be a little firm yet, for they will continue to cook in the sauce in the oven. Drain and place open side down on paper towels.
  • 2
    In large bowl, stir together ricotta, mozzarella, parmesan, parsley, pepper, and eggs until completely combined.
  • 3
    Spread the spaghetti sauce evenly into a 9 x 13 baking pan. (When using jarred sauce instead of making my own, I always add 1/2 tsp. each of italian seasoning, dried oregano leaves, and garlic powder).
  • 4
    Stuff the shells with the cheese mixture and place in 4 x 6 rows on top of the spaghetti sauce in pan, leaving a little space between them. To make stuffing the pasta shells easier, I put my filling into a disposable pastry bag. If you don’t have a pastry bag, you can put it into a Ziploc bag and cut a corner off. Pipe cheese filling into shells.
  • 5
    Brush the tops with olive oil with a pastry blush. Sprinkle with Italian seasoning.
  • 6
    Cover loosely with foil and bake about 45 minutes or until hot and the cheese is set.
  • 7
    Let rest for about 10 minutes before serving. Sprinkle with additional parmesan cheese, if desired. Serve with pesto sauce. Yields: 3 shells and 2 TBS. pesto sauce per person.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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