Stuffed Shells Recipe
User Reviews
5.0
300 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course, Dinner
Stuffed Shells Recipe
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Stuffed shells filled with ricotta, mozzarella, and Parmesan and baked in a marinara for about 40 minutes until bubbly and gooey.
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Ingredients
- 8 ounces jumbo pasta shells about 32
- 1 (15-ounce) container ricotta cheese
- 1 ½ cups shredded Mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 1 large egg
- ¼ cup chopped basil plus more for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) jar marinara sauce
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Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or a little less than al dente; drain and rinse with cold water.
- In a large bowl, combine ricotta, ½ cup of the mozzarella cheese, ¼ cup of parmesan cheese, egg, basil, Italian seasoning, salt and pepper.
- Preheat the oven to 350°F degrees.
- Spread half of the marinara sauce into a 9x13 baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish on top of the sauce. Spoon the remaining sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 10 minutes or until the cheese is golden and bubbly.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3 to 4 days in the fridge.
- Freezing Instructions: You can freeze the shells before baking without the sauce. Just place them in a freezer-safe baking dish or disposable foil pan. You can also freeze them on a baking dish, and once frozen, store them in a freezer bag so you select the quantity to bake.
- When you're ready to bake, just remove from the freezer, pour the sauce, add any extra cheese on top and bake with the frozen shells, adding an extra 5 to 10 minutes to the bake time.
- Make Ahead Tips: You can make these stuffed shells 1 to 2 days ahead of time. Boil the pasta, stuff the shells and place in the fridge. When you're ready to bake, pour the sauce over the pasta and then bake. If you pour the sauce a couple days in advance, it will affect the texture of the pasta.
- Serving Size: This recipe serves 4 to 6, portion size is 5 to 8 shells.
Nutrition Information
Show Details
Serving
5-8 shells
Calories
423kcal
(21%)
Carbohydrates
40g
(13%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
95mg
(32%)
Sodium
1219mg
(51%)
Potassium
613mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1168IU
(23%)
Vitamin C
9mg
(10%)
Calcium
488mg
(49%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 5-8 shells | |
| Calories | 423kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 95mg | 32% |
| Sodium | 1219mg | 51% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 9mg | 10% |
| Calcium | 488mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
300 reviews
Excellent
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