Stuffed Shells recipe
Enjoy stuffed shells recipe with just a little prep work and the results are tasty. There is so much cheesy goodness and the recipe is easy.
Servings: 6
Cost: $12.38 Recipe, $2.06 per Serving
Ingredients
- 24-30 Jumbo Pasta Shells (depending on how many will fit in your pan)
- 15 oz Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese (divided)
- ¾ cup Grated Parmesan Cheese
- 1 Egg
- 2 tsp Minced Garlic
- 1 Tbsp Fresh Parsley chopped
- 9 Fresh Basil Leaves chopped
- ½ tsp Salt
- ½ tsp Pepper
- 28 oz Marinara Sauce
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Bring a large pot of generously salted water to a boil. Cook the jumbo pasta shells 2-3 minutes less than the package directions, until just al dente. Drain and rinse under cool water to stop the cooking process.
- Spread about half of the marinara sauce evenly over the bottom of the prepared baking dish.
- In a medium mixing bowl, stir together the ricotta cheese, ½ cup of the mozzarella cheese, Parmesan cheese, egg, minced garlic, parsley, basil, salt, and pepper until well combined.
- Fill each cooked shell with about 2 tablespoons of the cheese mixture and arrange them in a single layer in the prepared baking dish.
- Spoon the remaining marinara sauce evenly over the stuffed shells.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake uncovered for 20–25 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- For a more golden, bubbly top, broil for 1-2 minutes at the end of the baking time, if desired.
- Let the shells rest for 5 minutes before serving.
- Serve warm with additional Parmesan cheese and fresh parsley or basil, if desired.
Notes
- Don't overcook the shells. Cook them just until al dente since they'll continue cooking in the oven.
- Fill the shells easily. A cookie scoop or piping bag makes filling the shells quick and less messy.
- Use your favorite marinara sauce. A good-quality jarred sauce works great, or use homemade if you have it.
- Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire dish, covered, in a 350°F oven until heated through.
- Freezer Instructions - Assemble the stuffed shells as directed, but do not bake. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time if needed.
- Make Ahead - Assemble the stuffed shells up to 24 hours in advance, cover, and refrigerate until ready to bake.
Nutrition
Calories: 451kcal | Carbohydrates: 36g | Protein: 27g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 104mg | Sodium: 1346mg | Potassium: 612mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1377IU | Vitamin C: 11mg | Calcium: 480mg | Iron: 2mg
