Stuffed Shells Recipe
This Stuffed Shells recipe is made with jumbo pasta shells stuffed with ricotta, mozzarella, and Parmesan. Easy dinner recipe! A great freezer meal.
Ingredients
- 8 ounces jumbo pasta shells, (about 24 shells)
- 2 cups whole milk ricotta cheese, (you can use a 15 ounce container which will be barely short of two cups)
- 2 cups mozzarella cheese, divided
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh Italian parsley , (you can sub 1 teaspoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, (add pepper to taste)
- 2 cups marinara sauce, divided, (I like Rao's marinara)
Instructions
- Preheat oven to 350 degrees. In a large pot of boiling water, prepare shells according to the package directions. Drain and rinse in cool water.
- In a medium bowl, stir together the ricotta, 1 cup of the mozzarella cheese, egg, Parmesan cheese, parsley, garlic powder, salt, and pepper to taste.
- In a 9x13 baking dish, pour 1 cup of the marinara sauce on the bottom of the dish and spread in an even layer.
- Take each shell and spoon about 2 tablespoons of the cheese mixture in each shell. Place in a single layer seam side up on the bottom of the baking dish.
- Pour remaining marinara sauce on top and sprinkle with remaining 1 cup of mozzarella cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake for 5-10 minutes or until cheese is melted and filling is warm.
Notes
FREEZER INSTRUCTIONS:
Prepare the stuff shells until the step to bake. Wrap in plastic wrap and freeze for up to three months. For best results, thaw in the fridge overnight and bake according to instructions. Shells can also be baked from frozen but will need 10-15 minutes longer bake time.Serving: 1shell, Calories: 144kcal, Carbohydrates: 10g, Protein: 9g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 30mg, Sodium: 357mg, Potassium: 111mg, Fiber: 1g, Sugar: 1g, Vitamin A: 211IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 0.4mg