Easy Stuffed Shells

Cheese-stuffed pasta shells with marinara sauce is a hearty, comforting dinner that your family will love. The filling is made with creamy ricotta cheese, Italian seasoning, and fresh herbs and so easy to make.

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 544kcal

Ingredients

12 ounces jumbo pasta shells
1 tablespoon salt for pasta water
30 ounces ricotta cheese
6 ounces Parmesan cheese, grated
1 egg
1 tablespoon garlic clove, minced
1 tablespoon fresh parsley, minced
1/2 cup fresh basil leaves, finely chopped about 8 to 10 leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
28 ounces marinara sauce
2 cups grated mozzarella cheese

Instructions

Preheat the oven to 350°F. Cook pasta shells in boiling water salted with 1 tablespoon salt, making sure to only cook until al dente.
Meanwhile, prepare your baking dish by coating a 9x13" baking dish with cooking spray or lightly coat with butter. Spread 1 1/2 cups of the marinara sauce on the bottom of the pan and then set it aside.
Once the pasta is done cooking, drain and rinse it with cold water.
In a large bowl, combine ricotta and Parmesan cheese, egg, garlic, parsley, Italian seasoning, basil, salt and pepper.
Gently spoon the mixture into the the cooked shells. Place each stuffed shell into the baking dish on top of the sauce.
Once all of the shells are stuffed, cover then with the remaining sauce and sprinkle mozzarella and Parmesan cheese over the top. Bake for 25 minutes or until hot and bubbly.
Serve with bread, salad and maybe some brownies for dessert!

Notes

You can assemble the shells ahead of time and store them in the refrigerator up to two days in advance. When you bake them cold from the fridge you will need to add more baking time.

Nutrition