5.0 from 12 votes
Stuffed Shells
Easy recipe for cheese Stuffed Shells! Jumbo pasta shells stuffed with cheese, topped with marinara, more cheese and baked.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6
Calories: 493 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 25 jumbo pasta shells
- 1 large egg
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese
- ½ cup Parmesan Cheese
- 3 garlic cloves
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 28 ounces spaghetti sauce divided
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 inch baking dish with non-stick spray. Spoon 1 cup of the spaghetti sauce into the baking dish and spread to coat the bottom. Set aside.
- Cook jumbo shells to al dente according to package directions. Drain off water.
- While the shells are cooking, whisk the egg in a large mixing bowl. Add the ricotta cheese, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, Italian seasoning, salt and black pepper until combined.
- Add the mixture to a large ziplock bag, snip the tip off the bag and pipe into the cooked shells when they are done.
- Place the shells seam side up in the prepared baking dish with spaghetti sauce on the bottom. When all shells are in the baking dish pour the remaining sauce on the top of the shells. Then top with 1 cup Mozzarella cheese and ¼ cup Parmesan cheese.
- Cover the pan with aluminum foil and place in a preheated oven at 375 degrees Fahrenheit. Bake for 30 minutes, uncover the baking dish and broil on high for 2-4 minutes or until the cheese is golden brown.
- Serve immediately.
Cup of Yum
Notes
- FRIDGE: To store stuffed shells in the fridge, either transfer them to an airtight container or cover your baking dish tightly with foil. They’ll last for 3-4 days.
- FREEZER: You can freeze stuffed shells cooked or uncooked. To freeze uncooked, prepare the entire dish up to baking it. Cover the uncooked dish in foil or plastic wrap and place in the freezer. Store for up to 3 months.
- Or, place leftovers in an airtight container and store for up to 3 months.
- REHEAT: To reheat, thaw frozen shells completely. Bake uncooked shells before serving, and reheat leftovers until warm.
Nutrition Information
Calories
493kcal
(25%)
Carbohydrates
36g
(12%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
113mg
(38%)
Sodium
1378mg
(57%)
Potassium
614mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1378IU
(28%)
Vitamin C
10mg
(11%)
Calcium
567mg
(57%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 113mg | 38% |
| Sodium | 1378mg | 57% |
| Potassium | 614mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1378IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 567mg | 57% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.