Stuffed Pasta Shells
User Reviews
4.8
12 reviews
Excellent
Stuffed Pasta Shells
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These stuffed pasta shells are Italian-inspired comfort food made with perfectly cooked shells stuffed with 3 types of cheese, herbs, seasoning, some red pepper flakes for heat, and marinara sauce. They're saucy, cheesy, and fun to make!
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Ingredients
- 16 ounces jumbo pasta shells
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese shredded and divided
- 1 cup Parmesan Cheese grated and divided
- 1 large egg
- 2 tablespoons fresh parsley minced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 350° F. Spray an 9x13” baking dish with non-stick cooking spray.
- Spread half of the marinara sauce in the bottom of the dish.
- In a large pot, bring water to a boil.
- Add the shells and cook for about 10 minutes or just until they are al dente according to the time on the package directions
- Pour the shells into a colander in the sink to drain them. Run cold water over them until they are cool.
- In a large bowl, add the ricotta cheese, 1 cup of shredded mozzarella, ¾ cup grated parmesan, egg, parsley, garlic powder, Italian seasoning, salt and red pepper flakes and mix until combined well.
- Spoon about 2 tablespoons of the cheese mixture into each shell, depending on the size of the shells. Place the filled shells open side up in the baking dish.
- Top the filled shells with the remaining marinara sauce and then sprinkle the remaining mozzarella and parmesan cheeses on top.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
- Then remove the foil and turn the oven to broil and broil for 2-3 minutes until the cheese is bubbly and golden brown. (watch carefully so they don't burn)
- Garnish with fresh basil leaves or minced parsley if desired.
Notes
- Variations● Spinach Stuffed Shells: Thaw a 10 ounce package of frozen chopped spinach. Squeeze all of the water out of it very well add it to the cheese mixture. Or you can also use 2 cups of fresh, chopped baby spinach● Meat Stuffed Shells: Add cooked ground beef, ground turkey, ground chicken, shredded cooked chicken or Italian sausage. Simply mix it with the marinara sauce.● Alfredo Stuffed Shells: Swap the marinara sauce for Alfredo sauce.
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.
- Use jumbo pasta shells at least 2" x 1" in diameter. You can also use manicotti noodles.
- Use homemade marinara sauce or store bought jarred marinara. High quality marinara if best.
- Swap the ricotta cheese for cottage cheese.
- Omit the red pepper flakes.
Nutrition Information
Show Details
Serving
1serving
Calories
456kcal
(23%)
Carbohydrates
50g
(17%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
77mg
(26%)
Sodium
983mg
(41%)
Potassium
494mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
998IU
(20%)
Vitamin C
7mg
(8%)
Calcium
512mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 77mg | 26% |
| Sodium | 983mg | 41% |
| Potassium | 494mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 512mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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