4.6 from 15 votes
Baked Stuffed Shells
Need a little comfort food? You can’t go wrong with these delicious, easy stuffed shells! Done in an hour and the whole family will love them!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 600 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces large shells pasta
- ½ pound Italian sausage
- ½ yellow onion peeled and diced
- 48 ounces marinara sauce (2 jars)
- 30 ounces whole milk ricotta cheese
- 1 cup Parmesan Cheese shredded
- ½ cup Romano cheese shredded
- 2 cups mozzarella cheese shredded
- 3 cloves garlic minced
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 10 fresh basil leaves chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 350 degrees F. Coat the inside of a large oval or 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Bring a large pot of water to a boil and salt generously. Cook pasta in water for 9 minutes. Drain pasta and set aside.
- In a large skillet, cook Italian sausage over medium heat until browned, about 8 minutes. Break up the meat as it cooks. Add onion and cook for another 4 minutes until onions have softened.
- Drain grease from skillet. Pout 1 jar or marinara into the skillet and stir to combine. Pour meat sauce into the bottom of the baking dish. Spread out into an even layer.
- In a medium mixing bowl, stir together ricotta, 1/2 cup Parmesan cheese, Romano cheese, 1 cup mozzarella cheese, garlic, egg, salt, pepper, basil, and parsley.
- Fill cooled pasta shells with ricotta mixture. Place in the dish over meat sauce, open side facing down. This will keep the cheese inside and the edges won't get hard.
- Spoon the remaining marinara sauce all over the shells.
- In a bowl, mix together the remaining 1 cup mozzarella and 1/2 cup parmesan. Sprinkle evenly over shells.
- Bake for 40 minutes or until cheese is melted and edges are bubbly. Remove from oven and serve warm.
Cup of Yum
Notes
- You can make this meal vegetarian by omitting the Italian sausage or using a plant-based protein substitute instead.
Nutrition Information
Calories
600kcal
(30%)
Carbohydrates
36g
(12%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Cholesterol
133mg
(44%)
Sodium
1940mg
(81%)
Potassium
875mg
(25%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1663IU
(33%)
Vitamin C
15mg
(17%)
Calcium
617mg
(62%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 600
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 133mg | 44% |
| Sodium | 1940mg | 81% |
| Potassium | 875mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 15mg | 17% |
| Calcium | 617mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.