These creamy and cheesy stuffed shells are filled with a ricotta, mozzarella, and Parmesan mixture, then baked in savory marinara sauce. A comforting Italian-American classic that's perfect for family dinners or meal prep!
Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the cheese mixture. Arrange the filled shells in a single layer in the baking dish.
Pour the remaining marinara sauce over the shells, ensuring they are evenly covered. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the stuffed shells cool for 5 minutes before serving. Garnish with fresh parsley or basil if desired, and serve with garlic bread or a side salad.