Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 24 oz jar of your favorite marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Cook jumbo pasta shells according to package directions until al dente.
- In a large bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper to make the filling.
- Stuff each cooked shell with the ricotta mixture.
- Preheat oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish and arrange stuffed shells on top.
- Pour remaining marinara sauce over shells and top with mozzarella cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake an additional 15-20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Don’t overcook the pasta; it should be al dente.
- Add minced garlic or red pepper flakes to the filling for extra flavor.
- Use high-quality marinara sauce for the best taste.
- Covering the dish with foil ensures moisture during baking.
- Let the dish rest after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 470 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg