Stuffed Shells Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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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
Description
This recipe fills jumbo pasta shells with a blend of ricotta cheese, mozzarella, Parmesan, egg, basil, and Italian seasoning, seasoned with salt and pepper. The shells are pre-cooked until nearly al dente, then stuffed and arranged over a base of marinara sauce in a baking dish. Additional sauce covers the shells before topping with shredded mozzarella.
Baking covered with foil allows the filling to set and the flavors to meld while the pasta finishes cooking to a soft, tender texture. Uncovered baking during the last phase browns and bubbles the cheese topping for a gratin-like finish.
Stuffed shells serve as a satisfying main dish, suitable for family dinners. They pair well with green salads or steamed vegetables for balance. Portion sizes vary but typically 5 to 8 shells per person depending on appetite.
Leftovers store well refrigerated in airtight containers for up to 4 days. The dish can also be frozen before baking; simply add sauce and cheese upon baking and extend baking time. Preparing in advance by assembling shells then refrigerating until baking is convenient.
Ingredients
- 8 ounces jumbo pasta shells about 32
- 1 (15-ounce) container ricotta cheese
- 1 ½ cups mozzarella cheese divided, shredded
- ½ cup Parmesan Cheese divided, grated
- 1 egg large
- ¼ cup basil plus more for garnish, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) jar marinara sauce
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.
Notes
- Store leftovers in an airtight container refrigerated for 3 to 4 days.
- For freezing, freeze stuffed shells before baking without sauce by placing in freezer-safe dishes, then add sauce and cheese when baking from frozen, increasing bake time by 5–10 minutes.
- Assemble shells one to two days ahead and refrigerate; add sauce just prior to baking to maintain pasta texture.
- Serving size typically ranges from 5 to 8 shells per person, suitable for 4 to 6 servings total.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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