Stuffed Creamy Tomato Basil Pasta Shells

Stuffed Creamy Tomato Basil Pasta Shells are a deliciously indulgent dish that combines the rich flavors of creamy ricotta, mozzarella, and Parmesan cheeses with a bright and tangy homemade tomato basil sauce. Each jumbo pasta shell is filled with a creamy cheese mixture, then baked in a savory tomato sauce until bubbly and golden. The combination of creamy and tangy flavors makes this dish a comforting and satisfying meal, perfect for dinner parties, family gatherings, or a cozy night in. Serve with a side salad and garlic bread for the ultimate Italian-inspired feast.

Ingredients:

For the filling:

• 12-15 jumbo pasta shells
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

For the sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/4 cup heavy cream
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

For topping:

• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
2. Prepare the filling: In a large bowl, mix together the ricotta, mozzarella, Parmesan cheese, egg, minced garlic, chopped basil, salt, and pepper. Stir until well combined.
3. Make the tomato basil sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Add the crushed tomatoes, dried oregano, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally. Stir in the heavy cream and fresh basil, and cook for another 2-3 minutes.
4. Stuff the shells: Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato basil sauce on the bottom of a 9×13-inch baking dish. Stuff each cooked pasta shell with about 2 tablespoons of the cheese mixture and place the shells in the baking dish, open side up.
5. Bake: Pour the remaining tomato basil sauce over the stuffed shells. Sprinkle with additional mozzarella and Parmesan cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Serve: Garnish the stuffed shells with more fresh basil and serve hot.

These Stuffed Creamy Tomato Basil Pasta Shells are rich, flavorful, and comforting—perfect for any occasion that calls for an easy yet elegant Italian-inspired meal!