The Easiest Stuffed Shells

Instructions

1. 01

   Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, bring a large pot of salted water to a boil. Add 30 jumbo pasta shells and cook according to package directions. Drain, then briefly rinse with cold water until cool enough to handle.

2. 02

   Place 1 pound ricotta cheese, 2 cups of the shredded mozzarella cheese, 1/4 cup finely chopped fresh parsley leaves, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in a large bowl and stir to combine. Taste and add more salt if needed; the overall saltiness will depend on the cheeses used.

3. 03

   Spread 1 cup of the marinara sauce on the bottom of a 9x13-inch baking dish. Stuff each shell with about 1 heaping tablespoon of the mozzarella filling and place filling-side up in the dish. If some shells split during the cooking process, you may have a few fragments left over, but you should end up with about 2 dozen shells in the dish.

4. 04

   Top the shells evenly with the remaining 2 cups marinara sauce. Sprinkle with the remaining 1 cup shredded mozzarella and finely grated Parmesan or Pecorino cheese. Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes.

5. 05

   Make ahead: The shells can be assembled up to 12 hours in advance. Cover the dish with aluminum foil and refrigerate until ready to bake. Alternatively, bake the shells completely, cool to room temperature, and cover with aluminum foil. Reheat in a 300°F oven.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.