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Shotgun Shells Baked to Perfection

These delightful pasta shells are stuffed with a creamy cheese filling and baked to perfection, making a versatile dish perfect for family gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 pieces large pasta shells Choose jumbo shells for easy stuffing.
  • 2 cups marinara sauce Use your favorite store-bought or homemade sauce.
Cheese Filling
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 piece egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust to your preference.
Garnish
  • to taste Fresh basil or parsley For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil a pot of salted water and cook the pasta shells according to package instructions until they are al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix until well-combined.
Assembly
  1. Carefully stuff each pasta shell with the cheese mixture using a spoon or a piping bag.
  2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  3. Place the stuffed shells in the dish, facing up, and pour the remaining marinara sauce over the top.
Baking
  1. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  2. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, garnish with fresh basil or parsley, and enjoy your delicious Shotgun Shells!

Notes

Feel free to experiment with different fillings. Adding sautéed vegetables or ground meat can elevate the flavor profile. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.