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Delicious Giant Four Cheese Stuffed Pasta Shells Recipe Easy Homemade Marinara

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This recipe features jumbo pasta shells stuffed with a creamy blend of ricotta, mozzarella, parmesan, and fontina cheeses, baked in a rich homemade marinara sauce. It’s a cozy, indulgent dish perfect for family dinners or impressing guests.

Ingredients

  • Jumbo pasta shells (about 20 shells)
  • Salt (for pasta water)
  • Ricotta cheese (15 oz / 425 g), whole milk
  • Shredded mozzarella cheese (1 cup / 100 g), part-skim or whole milk
  • Grated parmesan cheese (¾ cup / 75 g), freshly grated if possible
  • Fontina cheese (½ cup / 55 g), shredded
  • Fresh parsley (2 tbsp), finely chopped (optional)
  • Egg (1 large), room temperature
  • Salt and freshly ground black pepper, to taste
  • Garlic powder (½ tsp) (optional)
  • Olive oil (2 tbsp), extra virgin preferred
  • Fresh garlic (3 cloves), minced
  • Crushed tomatoes (28 oz / 800 g)
  • Dried oregano (1 tsp)
  • Red pepper flakes (¼ tsp) (optional)
  • Fresh basil leaves (a handful), chopped
  • Granulated sugar (1 tsp)

Instructions

  1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for about 9-11 minutes until al dente but still firm to the bite. Stir occasionally to prevent sticking. Drain carefully and set aside to cool slightly.
  2. While the pasta cooks, heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  3. Pour in the crushed tomatoes, then stir in oregano, red pepper flakes (if using), salt, pepper, and sugar. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally. Add chopped basil in the last 5 minutes of cooking. Taste and adjust seasoning as needed.
  4. In a large bowl, combine ricotta, shredded mozzarella, parmesan, and fontina cheeses. Add the egg, parsley, garlic powder, salt, and black pepper. Mix gently until all ingredients are evenly combined. If the filling feels too loose, add a bit more parmesan.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  6. Using a spoon, carefully fill each pasta shell with about 2 tablespoons of the cheese mixture. Place the filled shells in the baking dish in a single layer.
  7. Pour the remaining marinara sauce evenly over the stuffed shells, making sure each is well-coated. Cover the dish tightly with aluminum foil.
  8. Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the sauce bubbles and cheese on top is slightly golden.
  9. Let the dish rest for about 5 minutes before serving.

Notes

Do not overfill the shells to prevent bursting during baking. If marinara sauce is too thick, stir in a splash of water or broth before pouring over shells. Avoid overcooking pasta shells to prevent tearing. Hand mix cheese filling gently to avoid gluey texture. Cover dish with foil during baking to keep shells moist, remove foil near end to brown cheese.

Nutrition

Keywords: stuffed pasta shells, four cheese pasta, homemade marinara, Italian comfort food, cheesy pasta, baked pasta shells

Find it online: https://twirltaste.com/delicious-giant-four-cheese-stuffed-pasta-shells-recipe-easy-homemade-marinara/