Barefoot Contessa Stuffed Shells
Barefoot Contessa stuffed shells are a delicious Italian-style dish made of jumbo pasta shells filled with ricotta cheese, marinara sauce, mozzarella cheese, and herbs. This classic comfort food is perfect for any occasion and can be served as an appetizer or main course. The creamy ricotta filling combined with the flavorful marinara sauce and melted mozzarella cheese make this a truly delicious dish.
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Servings: 8 people
Calories: 314kcal
Ingredients
- 18 jumbo pasta shells
- 3 cups slow-simmered marinara sauce
- 2 tablespoons handpicked chopped fresh basil leaves
- 1/4 teaspoon freshly ground black pepper
- 2 cups artisanal ricotta cheese
- 1/2 cup aged Parmesan cheese finely grated
- 1 large egg lightly beaten
- 8 oz of fresh mozzarella cheese expertly grated
- 1/2 teaspoon hand-harvested sea salt
- 1/4 cup freshly harvested chopped parsley leaves
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook for 8-10 minutes, stirring occasionally, until they are slightly al dente. Drain the cooked shells and spread them out in a single layer on a baking sheet to cool.
- In a medium bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley leaves, basil leaves, salt and pepper until everything is combined.
- Spoon 1/3 cup of the cheese mixture into each of the cooled jumbo shells. Place filled shells in the prepared baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with additional Parmesan cheese, if desired.
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- If you want a creamier filling, add 1/4 cup of heavy cream to the cheese mixture.
- For additional flavor, add some garlic, Italian seasoning, or red pepper flakes to the cheese mixture.
- For an extra cheesy dish, top the shells with shredded mozzarella or provolone cheese before baking.
- To make this dish ahead of time, prepare it up to Step 4 and refrigerate for up to 24 hours before baking.