Cheese Stuffed Shells
Filled with ricotta, mozzarella and Parmesan and baked in a marinara, these Cheese Stuffed Shells are an easy weekday family-friendly meal!
Servings: 6 servings
Ingredients
- 8 ounces jumbo pasta shells about 32
- 1 (15-ounce) container ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated parmesan cheese divided
- 1 large egg
- ¼ cup chopped basil plus more for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) jar marinara sauce
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or a little less than al dente; drain and rinse with cold water.
- In a large bowl, combine ricotta, ½ cup of the mozzarella cheese, ¼ cup of parmesan cheese, egg, basil, Italian seasoning, salt and pepper.
- Preheat the oven to 350°F degrees.
- Spread half of the marinara sauce into a 9x13 baking dish. Spoon the cheese mixture into the pasta shells and place in the baking dish on top of the sauce. Spoon the remaining sauce over the shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil, and bake for an additional 10 minutes or until the cheese is golden and bubbly.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3 to 4 days in the fridge.
Freezing Instructions: You can freeze the shells before baking without the sauce. Just place them in a freezer-safe baking dish or disposable foil pan. You can also freeze them on a baking dish, and once frozen, store them in a freezer bag so you select the quantity to bake.
When you're ready to bake, just remove from the freezer, pour the sauce, add any extra cheese on top and bake with the frozen shells, adding an extra 5 to 10 minutes to the bake time.
Make Ahead Tips: You can make these stuffed shells 1 to 2 days ahead of time. Boil the pasta, stuff the shells and place in the fridge. When you're ready to bake, pour the sauce over the pasta and then bake. If you pour the sauce a couple days in advance, it will affect the texture of the pasta.
Serving Size: This recipe serves 4 to 6, portion size is 5 to 8 shells.
Nutrition
Serving: 5-8 shells | Calories: 423kcal | Carbohydrates: 40g | Protein: 25g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 1219mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1168IU | Vitamin C: 9mg | Calcium: 488mg | Iron: 2mg
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