Stuffed Shells Recipe
Ricotta Stuffed Shells are the ultimate comfort food. This simple recipe, brings together amazing flavors for a dish you will come back to over and over.
Servings: 6 people
Calories: 501kcal
Ingredients
- 25 jumbo shells see my notes in the post for how to cook
- 1 large egg
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese shredded and divided
- 1/2 cup Parmesan cheese grated and divided
- 2 garlic cloves minced
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1 teaspoon kosher salt (if using table salt, cut this to 1/2 a teaspoon)
- 1/4 teaspoon black pepper
- 28 ounces spaghetti sauce divided (read here about using homemade sauce)
Instructions
- Preheat your oven to 375 degrees. Spray a 9 by 13 inch baking dish with cooking spray.
- Cook the shells according to package instructions. Make sure the water is at a full boil before you put in the uncooked shells. Add 1 teaspoon of kosher salt to the water, and set a timer so that the pasta is drained just before it is al dente.
- While the pasta is cooking, in a large bowl, combine the egg, ricotta cheese, 2 cups of mozzarella cheese, 1/4 cup Parmesan cheese, garlic, parsley, basil, salt, and black pepper. Add the mixture to a large ziplock bag and then cut off the tip. Use this to pipe the cheese mixture into the shells.
- Pour 1 cup of sauce onto the prepared casserole dish to coat the bottom. Place the filled shells, seam side up, in the pan. Top with the remaining sauce, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan.
- Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes. Serve, and enjoy.
Video
Nutrition
Serving: 4shells | Calories: 501kcal | Carbohydrates: 36g | Protein: 31g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1576mg | Potassium: 625mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1399IU | Vitamin C: 10mg | Calcium: 579mg | Iron: 3mg