Classic Stuffed Shells
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
6
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Calories
488 kcal
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Course
Main Course
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Cuisine
Italian
Classic Stuffed Shells
Description
Classic Stuffed Shells combine jumbo pasta shells with a ricotta-based filling enhanced by mozzarella, Parmesan, egg, and Italian herbs. The shells are cooked until slightly firmer than al dente to hold the filling properly during baking. After filling each shell with the cheese mixture, they are arranged in a baking dish spread with marinara sauce, topped with more sauce and shredded mozzarella, then baked covered and uncovered to melt and brown the cheese.
The dish features the softness of tender pasta contrasted with a creamy, cheesy filling that is flavored by seasoning and Parmesan. Baking melds the flavors and creates a golden top layer, while the marinara adds acidity and moisture.
Serve stuffed shells as a main dish accompanied by a simple green salad or steamed vegetables. The recipe suggests using whole milk cheeses for creaminess but leaves room to use part-skim if desired. Avoid pre-shredded cheeses for smoother melting, as those may contain anti-caking agents.
Ingredients
- 24 jumbo pasta shells cooked according to package directions
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese divided use, shredded
- 2 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 1 egg
- 1/2 cup Parmesan Cheese grated
- 3 cups marinara sauce divided use
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 9"x13" baking pan with cooking spray.
- Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
- Sprinkle with parsley, then serve.
Notes
- Cook pasta shells slightly less than al dente so they hold their shape when filled and baked.
- Choose whole milk ricotta and mozzarella for richer texture, or part-skim cheeses to reduce fat content.
- Grate your own cheese rather than using pre-shredded types to avoid additives that can affect melting quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 115mg | 38% |
| Sodium | 1193mg | 50% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 10mg | 11% |
| Calcium | 561mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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