Description
Delicious stuffed jumbo pasta shells filled with creamy ricotta and topped with marinara sauce.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 24 ounces marinara sauce
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and toss gently with olive oil.
- In a large bowl, mix ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan, egg, garlic, parsley, Italian seasoning, salt, and black pepper until creamy.
- Spoon the ricotta filling into each cooked shell and place the shells open-side up in the prepared baking dish.
- Spoon the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and the sauce is bubbling.
- Let the shells rest for 5 minutes before serving, then garnish with extra parsley if desired.
Notes
- For a richer flavor, consider adding cooked ground beef or sausage to the ricotta filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 80mg