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Ina Garten Stuffed Shells

Ina Garten Stuffed Mushrooms
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Ina Garten’s stuffed shells are large pasta shells filled with a creamy ricotta cheese mixture, often enriched with mozzarella, parmesan, and fresh herbs. The shells are arranged over a flavorful marinara sauce, topped with more cheese, and baked until hot and golden. The result is a baked pasta dish that’s hearty, rich, and incredibly satisfying—perfect for make-ahead meals or feeding a crowd.

Ingredients

Scale

  • 20–24 jumbo pasta shells

  • 2 cups ricotta cheese

  • 1½ cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 egg, lightly beaten

  • 2 tablespoons chopped fresh parsley or basil

  • Salt and black pepper to taste

  • 1 jar (24 oz) good-quality marinara sauce

  • Olive oil for drizzling

  • Extra parmesan and mozzarella for topping

Instructions

Boil the pasta shells

Cook jumbo shells in salted boiling water until al dente. Drain and rinse under cold water to prevent sticking.

Make the cheese filling

In a mixing bowl, combine ricotta, mozzarella, parmesan, beaten egg, chopped herbs, salt, and pepper. Mix until smooth.

Prepare the baking dish

Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish.

Fill the shells

Using a spoon, stuff each pasta shell with the cheese mixture and place them seam side up in the baking dish.

Top with sauce and cheese

Spoon the remaining marinara sauce over the stuffed shells. Sprinkle extra mozzarella and parmesan on top.

Bake until bubbly

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for another 10 minutes until cheese is melted and golden.

Rest and serve  

Let the dish rest for 5–10 minutes before serving for the best flavor and texture.

Find it online: https://inagartencooks.com/ina-garten-stuffed-shells/