Ricotta Stuffed Shells Recipe
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
5
-
Calories
445 kcal
-
Course
Main Course
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Cuisine
Italian
Ricotta Stuffed Shells Recipe
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Ricotta Stuffed Shells Recipe - Rich and cheesy EASY stuffed shells. A comforting dish you'll serve again and again!
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Ingredients
- 20 jumbo pasta shells (half of a 12-ounce box)
- 3 cups homemade marinara, or 24-ounce jar
- 15 ounces ricotta cheese
- 2/3 cup Parmesan Cheese
- 1 large egg
- 2 tablespoons chopped Italian parsley
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 pinch crushed red pepper
- 1 cup shredded Mozzarella cheese
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Instructions
- Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan. (See no-boil instructions in notes.)
- Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.
- Spoon the sauce on and around the shells. Top with mozzarella cheese. Cover the pan tightly with foil. Bake until bubbly and golden, about 25 minutes. If you want the cheesy top golden, take the foil off the last 3-5 minutes.
Notes
- No-Boil Pasta Shells: Don't want the extra step of boiling the pasta? Soak the shells in a large boil of hot salted tap water while you preheat the oven and make the ricotta filling. They need to soak for at least 20-25 minutes. Then drain off the water and stuff! When you add the marinara to the baking dish, pour it directly over the top of the shells. Cover and bake as directed.
- Homemade Marinara: Want to make your own tomato sauce? Use this recipe!
- Crockpot Stuffed Shells: To make this recipe in the slow cooker, boil (or soak) the shells. Then stuff the shells and place them in a slow cooker. Cover with marinara and cheese. Cook on low for 5-7 hours.
- Freezing: Stuffed shells are easy to freeze. Make a double batch and wrap some up for next week! Baked from frozen for 50+ minutes.
Nutrition Information
Show Details
Serving
4shells
Calories
445kcal
(22%)
Carbohydrates
36g
(12%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
115mg
(38%)
Sodium
1554mg
(65%)
Potassium
705mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1478IU
(30%)
Vitamin C
12mg
(13%)
Calcium
471mg
(47%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 4shells | |
| Calories | 445kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 115mg | 38% |
| Sodium | 1554mg | 65% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1478IU | 30% |
| Vitamin C | 12mg | 13% |
| Calcium | 471mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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