Description
Stuffed shells are a comforting Italian dish featuring large pasta shells filled with creamy ricotta and topped with melted mozzarella and marinara sauce. Perfect for family gatherings or cozy dinners, this easy recipe is sure to impress your loved ones. With its rich flavors and inviting aroma, stuffed shells create a nostalgic dining experience that brings warmth to any table.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Prepare the pasta: Boil salted water and cook pasta shells until al dente (8-10 minutes). Drain and set aside.
- Make the filling: In a bowl, combine ricotta, egg, half of the mozzarella, Parmesan, garlic powder, onion powder, basil, salt, and pepper until smooth.
- Fill the shells: Preheat oven to 375°F (190°C). Spoon filling into each shell using a zip-top bag for ease.
- Assemble: Spread half of the marinara sauce in a baking dish, arrange filled shells on top, then spoon remaining sauce and sprinkle with remaining mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Remove foil for the last 10 minutes until bubbly and golden brown.
- Serve: Let cool slightly before serving; garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approximately 300g)
- Calories: 490
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added nutrition, consider mixing in spinach or swapping out ricotta for cottage cheese. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.