Main Dishesbellyfull5.0
Stuffed Shells
Topped with rich pasta sauce, and filled with three types of cheese and aromatics, these Stuffed Shells are a perfect make ahead meal for busy weeknights or entertaining guests.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- pot
- baking sheet
- bowl
- mixing bowl
📝 Preparation Steps
1
Preheat oven to 375 degrees F. Coat a 10x14 baking dish with nonstick spray and spread half of the pasta sauce on the bottom. Set aside.
pasta sauce (best quality of your choice - see note)32 ounces
2
Bring a large pot of salted water to boil. Add the pasta and cook for ⏱️ 9 minutes. Drain and rinse under cold water to prevent further cooking. Spread them out on a baking sheet.
3
In a large mixing bowl, place the ricotta cheese, mozzarella, parmesan, parsley, minced garlic, egg, Italian seasoning, salt, pepper, and cracked red pepper flakes; mix until incorporated. Transfer to a large pastry bag (or resealable plastic bag with a corned cut off.) Pipe mixture evenly into the shells.
ricotta cheese2 cupsshredded mozzarella2 cupsgarlic (, finely minced)2 cloveslarge egg1dried Italian seasoning1 teaspoon
4
Arrange the stuffed shells side by side, open-side up, on top of the sauce in the baking dish. Top with remaining 2 cups sauce, spreading it so all the shells are coated.
5
Cover the dish with foil and bake for about ⏱️ 30 minutes, until heated through and the sauce is bubbly. Remove foil and bake another ⏱️ 10 minutes.
6
Remove from the oven and set sit for ⏱️ 10 minutes.
7
Serve on individual plates with a little sprinkle of fresh chopped parsley and freshly grated Parmesan.
Nutrition Facts
calories
470 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1157 mg
protein Content
27 g
cholesterol Content
75 mg
carbohydrate Content
40 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
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