Description
These baked Stuffed Shells are loaded with creamy ricotta, gooey mozzarella, and savory Parmesan, all tucked into tender pasta shells and smothered in zesty marinara. It’s the perfect comforting family dinner or meal-prep favorite!
Ingredients
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20–24 jumbo pasta shells
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1 ½ cups ricotta cheese
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1 ½ cups shredded mozzarella cheese (plus extra for topping)
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½ cup grated Parmesan cheese
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1 large egg
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2 cups marinara sauce
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2 teaspoons Italian seasoning
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2 cloves garlic, minced
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Salt and pepper to taste
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Fresh basil for garnish (optional)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook pasta shells al dente according to package instructions. Drain and let cool slightly.
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In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic, salt, and pepper. Mix until smooth.
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Spread 1 cup of marinara sauce across the bottom of the baking dish.
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Fill each shell with the cheese mixture and arrange them in the dish, open side up.
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Pour remaining marinara sauce over the shells and sprinkle extra mozzarella on top.
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Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
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Let rest 5 minutes before serving. Garnish with fresh basil if desired.
Notes
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Swap ricotta for cottage cheese for a lighter texture.
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Use a piping bag to neatly fill shells.
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Add cooked spinach or ground beef for extra flavor.
Nutrition
- Calories: 430 kcal
- Sodium: 950 mg
- Fat: 26 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g