Stuffed Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20 shells
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Calories
185 kcal
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Course
Main Course
Stuffed Shells
Description
Stuffed Shells are made by filling cooked jumbo pasta shells with a mixture of ricotta, shredded mozzarella, parmesan cheese, softened cream cheese, beaten egg, chopped parsley, minced garlic, oregano, salt, and pepper. The shells are boiled slightly less than recommended to maintain shape during baking. A baking dish is prepared by lightly buttering and layering with marinara sauce to prevent sticking and add flavor. After stuffing, the shells are arranged over the sauce, covered with the remaining marinara, and topped with shredded mozzarella and additional parmesan if desired. A buttered foil covers the dish for baking to maintain moisture. The result is a creamy, cheesy filling with tender pasta enveloped in tomato sauce, providing a hearty and flavorful main course. The recipe allows for storage in the refrigerator up to four days and can be frozen either prepared or after baking, with flexible reheating options.
Ingredients
- 20 jumbo pasta shells
- 3 cups marinara sauce
For Filling:
- 15 oz ricotta cheese
- 2 cups mozzarella cheese divided, shredded
- ⅓ cup Parmesan Cheese plus additional for topping, if desired, grated
- 4 oz cream cheese softened
- 1 egg lightly beaten, large
- 2 Tablespoons parsley finely chopped (or 2 teaspoons dried, fresh
- ½ teaspoon oregano optional, dried
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper ground
- 1 garlic pressed, large clove
Instructions
- Preheat oven to 350F (175C)
- Prepare shells according to package instructions, but boiling one minute less than instructed on package. Drain, allow to cool several minutes, then separate and place on a baking sheet while you prepare your filling. While the shells are boiling, I’ll usually start preparing my pan and making my filling:
- Lightly butter the sides and bottom of a 9x13 casserole dish. Layer with several spoonfuls of marinara sauce (just enough to lightly coat the bottom).
- Prepare filling by stirring together ricotta cheese, 1 ½ cups mozzarella cheese (170g), ⅓ cup parmesan, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined.
- Portion into prepared shells by heaping spoonful.
- Evenly spoon remaining marinara sauce over shells. Top with remaining ½ cup mozzarella cheese (56g) and a sprinkle of grated parmesan (if desired).
- Lightly butter one side of a piece of foil (or spray with cooking spray) and loosely place foil (butter side down) over your dish. Transfer to 350F (175C) oven and bake for 20 minutes, covered, then remove foil and continue to bake an additional 5-10 minutes.
- Enjoy!
Notes
- Cook extra pasta shells to allow for any that tear during handling.
- You can use store-bought or homemade marinara sauce; homemade yields better flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- This dish freezes well when prepared before baking; bake from frozen or thaw overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20shells
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1stuffed shell | |
| Calories | 185kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 345mg | 14% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 210mg | 21% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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