Ingredients
Scale
- 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 and cook the pasta shells in boiling salted water until al dente.
- Prepare a 9×13" baking dish by coating it with cooking spray or butter, then spread 1 1/2 cups of marinara sauce on the bottom.
- Drain the cooked pasta and rinse it with cold water.
- In a large bowl, mix the ricotta, Parmesan, egg, garlic, parsley, Italian seasoning, basil, salt, and pepper until well combined.
- Carefully fill each pasta shell with the cheese mixture and arrange them in the baking dish over the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella and Parmesan cheese.
- Bake for 25 minutes until hot and bubbly.
Notes
Serve with garlic bread and salad for a complete meal.
For extra flavor, add your favorite vegetables to the cheese mixture.
You can freeze unbaked shells for a quick meal later.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.