Description
A straightforward recipe for large pasta shells filled with a creamy ricotta mixture and baked in tomato sauce.
Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 1 container (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the jumbo shells according to package directions until al dente. Drain the shells and rinse them with cold water to stop cooking. Set aside.
- In a medium bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix until well combined.
- Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Carefully fill each cooked shell with about 1 to 1.5 tablespoons of the cheese mixture. Arrange the filled shells in a single layer in the baking dish.
- Pour the remaining marinara sauce over the top of the stuffed shells.
- Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the dish rest for 5 minutes before serving.
Notes
- You can prepare the entire dish ahead of time, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.
- For a meat sauce, brown 1 pound of ground beef or Italian sausage and mix it into the marinara sauce before pouring it over the shells.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 9
- Sodium: 650
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 60