Description
Large pasta shells filled with a creamy ricotta mixture and baked in marinara sauce.
Ingredients
Scale
- 1 (12 ounce) box jumbo pasta shells
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix well.
- Spoon the ricotta mixture into each cooked pasta shell.
- Pour half of the marinara sauce into the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer over the sauce.
- Pour the remaining marinara sauce over the shells.
- Sprinkle with shredded mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can add cooked ground beef or sausage to the ricotta filling for a meatier dish.
- Feel free to use your favorite homemade or store-bought marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: About 3 shells
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed shells, pasta, ricotta, marinara, baked pasta