Stuffed Shells Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
435 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Shells Recipe
Description
This recipe starts by boiling jumbo pasta shells until just tender and rinsing them with cold water to stop cooking and prevent sticking. A savory marinara sauce is prepared by sautéing onions and garlic with herbs and seasoning, then simmering with marinara. The cheese filling combines ricotta, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper for a smooth, cohesive mixture that helps bind the filling during baking.
The shells are individually stuffed with about half an ice cream scoop of the cheese filling to avoid overstuffing, then arranged carefully in a casserole dish spread with sauce. The stuffed shells are covered with the remaining cheese and sauce before baking at 375°F until bubbling and hot throughout. The result is a tender pasta shell with creamy, flavorful cheese inside balanced by tangy tomato sauce.
This dish serves well as a main course alongside a salad or simple garlic bread, creating a classic Italian-American meal. The layers of melted cheese and sauce develop a satisfying texture combination of creamy and saucy in each bite.
Ingredients
- 20 jumbo pasta shells cooked to package instructions
- 1/2 onion chopped, medium
- 3 garlic minced, cloves
- 1 tsp salt divided
- 1/2 tsp black pepper divided, freshly ground
- 1/4 tsp oregano dried
- 3 cups marinara sauce
- 15 oz ricotta cheese
- 1 egg large
- 1/3 cup Parmesan Cheese
- 3 cups mozzarella cheese divided, shredded
- 1/4 cup parsley plus more to garnish
Instructions
- Cook Pasta: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9x13 casserole dish.
- Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
- Stuff Shells: Use about 1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbs | 32g | |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 1542mg | 64% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1414IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 691mg | 69% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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