Description
Creamy stuffed jumbo pasta shells filled with ricotta, mozzarella, and fresh herbs, baked and served with marinara sauce.
Ingredients
Scale
- 12 Jumbo Pasta Shells
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1 Egg
- 1/4 cup Fresh Basil, chopped
- 1/4 cup Fresh Parsley, chopped
- 2 cups Marinara Sauce
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, 1/2 cup parmesan, egg, herbs, salt, and pepper. Mix until smooth.
- Stuff each cooked shell with the cheese mixture.
- Spread a layer of marinara at the bottom of a baking dish.
- Arrange the stuffed shells in the dish, top with remaining marinara sauce and sprinkle with leftover mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
Make-ahead tips: Prepare and refrigerate shells and filling before baking. Can be customized by adding spinach or other veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg