Jumbo shells stuffed with a ricotta, mozzarella, and pea mixture then baked in a tomato sauce. This hearty comfort dish can be prepared ahead of time for a satisfying meal the whole family will enjoy.

Prep Time: 30 minutes
Cook Time: 1 hour


  • 6 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic, peeled and crushed
  • 2 cans Tomatoes (28 oz), hand-crushed
  • 1 tsp Fine Sicilian Sea Salt
  • ½ tsp Crushed Red Pepper
  • 1 lb Jumbo Pasta Shells
  • 1 lb Ricotta, drained
  • 8 oz Frozen Peas
  • 1 lb Mozzarella Cheese, 12 oz – cut into ¼ inch sections, 4 oz – shredded
  • 2 cups Parmigiano-Reggiano Cheese, grated
  • 3 tbsp Fresh Italian Parsley
  • 1 large Egg


Preheat oven to 400F.

Bring a large pot of salted water to a boil for the pasta.

In a Dutch oven, heat olive oil over medium heat and sauté garlic until edges are golden, about 2 minutes.

Add tomatoes. Add 1 cup of hot water to the tomato can and add the tomato water to the pot.

Stir in salt, red pepper and oregano, bring to a rapid simmer. Cook uncovered until the sauce thickens, about 20 minutes.

Add pasta shells to the boiling pasta water and cook until al dente, then drain and separate onto sheet trays to avoid sticking.

In a bowl, stir together ricotta, peas, cubed mozzarella, 1 cup of Parmigiano-Reggiano, parsley and egg.

Mix remaining cheeses in a separate bowl and set aside.

Spread 2 cups of the pasta sauce onto the bottom of a 15×10″ baking dish.

Divide the filling evenly among the pasta shells and arrange in a single layer in the baking dish.

Generously top with more pasta sauce, then cover with foil and bake until bubbly, about 25-30 minutes.

Remove foil and bake until cheese is golden, about 5 to 10 more minutes.