Description
Cheesy Stuffed Shells filled with creamy ricotta and mozzarella, baked in marinara for the ultimate comfort meal.
Ingredients
12 jumbo pasta shells
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and pepper to taste
2 cups marinara sauce
½ cup shredded mozzarella cheese (for topping)
2 tablespoons grated Parmesan cheese
Fresh basil or parsley for garnish
Instructions
1. Preheat oven to 375°F and grease baking dish.
2. Cook pasta shells until al dente and set aside.
3. Mix ricotta, mozzarella, Parmesan, egg, basil, oregano, garlic powder, salt, and pepper.
4. Spread half of marinara on dish bottom.
5. Stuff shells with cheese mixture and arrange in dish.
6. Top with remaining sauce, mozzarella, and Parmesan.
7. Cover and bake 20 minutes, then uncover and bake 10 more.
8. Garnish with basil or parsley and serve.
Notes
Refrigerate up to 4 days or freeze unbaked shells for 3 months. Add extra baking time if frozen.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg