Description
Delight in these cheesy stuffed shells filled with creamy ricotta and topped with marinara sauce, making every family meal a memorable experience.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil (or parsley)
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente, according to package instructions. Drain and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, chopped basil, salt, and pepper. Mix until well combined.
- Generously fill each cooled pasta shell with the ricotta mixture and place them side by side in a greased baking dish.
- Pour marinara sauce evenly over the stuffed shells to ensure they are all covered.
- Sprinkle the remaining mozzarella cheese on top and bake at 375°F (190°C) for about 25-30 minutes or until bubbly and golden brown.
- Let cool slightly before serving. Garnish with additional basil if desired.
Notes
- For added nutrition, consider incorporating sautéed spinach or mushrooms into the filling.
- If you want a twist on flavors, try using different cheeses such as goat cheese or feta.
- Leftover stuffed shells can be stored in an airtight container in the fridge for up to three days or frozen before baking for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (about 250g)
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg