Recipe of the Week: Stuffed Jumbo Shells


With school restarting parents look for something easy and satisfy to make for their young scholars


1/2 box Barilla Jumbo Shells

1 jar Marinara sauce

1 tablespoon olive oil

1 15 oz. container ricotta cheese

2 cups shredded mozzarella cheese (divided)

3/4 cup grated parmesan cheese (divided)

10 fresh basil leaves, julienned

Salt and pepper to taste



Preheat oven to 350 degrees.

Bring a large pot of water to a boil. 

Cook shells according to package directions. 

Drain and toss shells with olive oil.  Place on sheet tray to cool.

Spray 13” x 9” glass baking dish with cooking spray.

Spread 1 cup marinara in dish.

In a large bowl combine: ricotta, 1-1/2 cups mozzarella,

1/2 Parmesan; season with salt and pepper.  Fill each cooked shell with equal amounts of ricotta mixture.

Arrange filled shells opening side up in baking dish.  Top with remaining marinara and cheeses.

Bake covered with foil for 30 minutes.  Uncover and continue cooking for 5 minutes.  Remove from over, sprinkle on fresh basil.  Cool 5 minutes before serving.


Marty Williams, Thousand Oaks

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One Response to Recipe of the Week: Stuffed Jumbo Shells

  1. William Hicks August 16, 2017 at 11:57 am

    It sounds delicious Marty. For those who have gluten issues, Barilla has gluten free pastas.


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