Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions until al dente (usually 9-11 minutes)—they should be tender but still slightly firm since they’ll continue cooking during baking. Stir gently a few times to prevent sticking. Drain the shells and rinse briefly under cool water to stop the cooking and make them easier to handle. Lay them out in a single layer on a clean kitchen towel or parchment paper to prevent sticking while you prepare the filling. Some shells will inevitably break—this is normal. Just cook a few extras as backup.

Step 2: Prepare the Cheese Filling

In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella (reserve the other cup for topping), parmesan cheese, beaten eggs, minced garlic, parsley, basil, salt, pepper, and red pepper flakes if using. Mix everything together until well combined and smooth. The mixture should be thick but scoopable. If adding spinach, make sure you’ve squeezed out every bit of excess moisture first, then stir it into the cheese mixture. Taste the filling and adjust seasonings as needed—it should be well-seasoned since the pasta shells are bland.

Step 3: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread 1½ cups of marinara sauce across the bottom of a 9×13-inch baking dish—this prevents the shells from sticking and adds moisture during baking. Now comes the fun part: fill each shell! Hold a shell in your palm and use a spoon or small cookie scoop to fill it with about 2-3 tablespoons of the cheese mixture. Don’t overstuff or they’ll burst, but fill them generously. Place each filled shell in the baking dish, open side up, nestled in the sauce. Arrange them in tight rows—you should be able to fit about 25-28 shells in a 9×13-inch dish.

Step 4: Top with Sauce and Cheese

Once all shells are arranged in the dish, pour the remaining marinara sauce evenly over the top, making sure to get sauce into all the gaps. You want the shells mostly covered but the cheese filling still visible. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the entire dish. You can also add extra parmesan on top if you like.

Step 5: Bake

Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray first so cheese doesn’t stick). Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. The sauce should be bubbling around the edges. If you like extra-browned cheese, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Step 6: Rest and Serve

Remove from the oven and let the stuffed shells rest for 5-10 minutes before serving. This allows the filling to set slightly and makes serving easier. Garnish with fresh basil or parsley if desired. Serve hot with garlic bread and a side salad for a complete Italian feast!