Giving Props and Italian Stuffed Shells

  • Author: The Kitchen Whisperer

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  • 2022 Jumbo Stuffed Shells (~1/2 a box)
  • 8 oz Ricotta Cheese
  • 1 egg
  • 1/2 cup Mozzarella Cheese, Shredded
  • 1/4 cup Mozzarella Cheese, Shredded (reserved for end)
  • 1/4 cup grated Parmesan Cheese plus an additional 2 tablespoon reserved for end
  • 1 tablespoon parsley Flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups Italian Gravy or prepared marinara sauce


  1. Preheat oven to 350.
  2. Boil shells according to the directions on the package. Set aside to drain.
  3. While the shells are draining, mix the ricotta, egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, parsley and pepper. Combine well.
  4. Ladle 1 1/2 – 2 cups of the Italian Gravy into the bottom of a baking dish. For this I used a 10” round ceramic tart pan (non-removable bottom – don’t want it to leak).
  5. Spread the sauce around. You want about a 1/2-3/4” thick layer.
  6. Gently cup a shell in your hand opening the shell up.
  7. Fill each shell with the cheese mixture. You can add as much as you like depending on your cheese obsession. For this recipe I added about 1 1/2 -2 rounded tablespoons .
  8. Nestle each stuffed shell side by side into the sauce. You don’t want it jammed in there but you want to ensure each one can stand up without falling over.
  9. Take the remaining sauce and drizzle over top of the shells.
  10. Cover with foil and set the pan on a cookie sheet before you put it into the oven. *note – see freezing instructions below
  11. Bake for 25 minutes then remove the foil.
  12. Top with the remaining mozzarella and Parmesan cheese.
  13. Put it back into the oven uncovered for 5-10 minutes to melt the cheese.
  14. Garnish with fresh oregano.
  15. Allow to cool for 5-10 minutes then serve.


*Note: At this point, you could freeze the pan. Double wrap in plastic wrap then foil. To reheat, remove the wrappings and place into a cold oven. Turn the temp to 350 and bake for about 40-45 minutes.

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