Stuffed Shells
User Reviews
5
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Prep Time
20 mins
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Cook Time
47 mins
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Total Time
1 hr 7 mins
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Servings
6 servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Shells
Description
This recipe starts by boiling jumbo pasta shells until tender yet intact, ensuring they hold the filling without breaking. The filling combines ricotta cheese, shredded mozzarella, grated Parmesan, fresh parsley, Italian seasoning, salt, pepper, and an egg for binding. After spreading marinara sauce in a baking dish, shells are filled with the cheese mixture and arranged atop the sauce. More marinara and cheese are added on top before baking.
Baking melts the cheeses together and allows the flavors to meld, with the mozzarella developing a browned, slightly crisp top layer. The dish offers creamy, melty textures paired with tangy tomato sauce and aromatic herbs. It works well as a main course for dinner or a hearty lunch.
Options include substituting ricotta with well-drained cottage cheese or adding cooked meats or sautéed spinach to the filling for variation. Salting the pasta water well before cooking enhances the pasta’s flavor. Overcooking the pasta shells is avoided to maintain structure during baking.
Ingredients
- 24 jumbo pasta shells
- 1 container ricotta cheese 425g/15-ounce, whole milk
- 3 cups mozzarella cheese divided (340g, shredded
- ¾ cup Parmesan Cheese divided (90g, grated
- ¼ cup parsley divided, chopped fresh flat-leaf
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 large egg
- 3 cups marinara sauce divided (720ml)
Instructions
- Preheat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.
- Bring 3 quarts of water to a boil in a large pot over medium-high heat. Generously season with salt and add the pasta shells. Return to a boil. Boil, uncovered until tender, about 12 minutes. Drain well.
- While the pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, ½ cup Parmesan, 2 tablespoons parsley, Italian seasoning, salt, pepper, and egg. Stir until well blended.
- Spread 2 cups of marinara in the bottom of the prepared baking dish. Fill the shells with the ricotta mixture and place on top of the marinara in the baking dish. Spoon the remaining 1 cup marinara sauce over the shells. Sprinkle with the remaining 1 cup mozzarella and ¼ cup Parmesan. Loosely cover with foil.
- Bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until the begins to brown. Garnish with the remaining 2 tablespoons of parsley before serving.
Notes
- Substitute ricotta cheese with whipped cottage cheese, draining excess liquid when using regular cottage cheese to avoid a watery filling.
- Boil extra pasta shells to ensure you have 24 intact shells as some may break during cooking.
- Use a piping bag to fill shells for easier and neater assembly if desired.
- Additional cheeses like provolone, fontina, asiago, or romano can be added for varied flavor.
- Incorporate cooked ground beef, Italian sausage, or ground turkey for a meatier filling, or add sautéed spinach for a vegetable boost.
- Always salt the pasta cooking water to season the shells properly before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 1419mg | 59% |
| Potassium | 610mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 12mg | 13% |
| Calcium | 583mg | 58% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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