Description
A straightforward recipe for making delicious stuffed shells with a creamy ricotta filling and savory marinara sauce.
Ingredients
Scale
- 1 box jumbo pasta shells
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Preheat your oven to 375°F (190°C).
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the ricotta mixture.
- Arrange the stuffed shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the ricotta mixture.
- If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
- You can make this recipe ahead of time and bake it just before serving.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 shells
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
Keywords: stuffed shells, pasta, ricotta, marinara, baked pasta, Italian recipe, vegetarian dinner