Barefoot Contessa Stuffed Shells Recipe
The Barefoot Contessa Stuffed Shells Recipe brings comfort food magic to your dinner table.
Equipment
- Large pot for boiling pasta
- Colander for draining shells
- 9x13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife for chopping herbs
- Wooden spoon for stirring
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 large egg beaten
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh parsley minced
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F degrees.
- Boil pasta shells until al dente.
- Drain shells and set aside completely.
- Mix ricotta, mozzarella, and Parmesan together.
- Add beaten egg to cheese mixture.
- Stir in fresh basil and parsley.
- Season mixture with salt and pepper.
- Spread half marinara sauce in dish.
- Fill each shell with cheese mixture.
- Arrange stuffed shells in baking dish.
- Top with remaining marinara sauce evenly.
- Bake covered for 25-30 minutes.
- Remove foil and bake 10 minutes.
- Let cool for 5 minutes before serving.
Notes
- Cook shells just until al dente to prevent breaking during stuffing
- Use a small spoon or piping bag for easier filling
- Make filling day ahead and refrigerate for enhanced flavors
- Cover with foil to prevent cheese from over-browning
- Let shells rest before serving for better presentation