Ingredients
Scale
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg (optional, for binding)
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp dried basil
- Salt & pepper to taste
- Fresh parsley (for garnish)
Instructions
- Cook the pasta shells in boiling salted water until al dente, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, half the mozzarella, Parmesan, egg (if using), garlic powder, basil, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara in a baking dish.
- Fill each cooked shell with the ricotta mixture and arrange in the dish.
- Top with remaining marinara and mozzarella, then bake for 20-25 minutes until bubbly and golden. Garnish with fresh parsley before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze unbaked stuffed shells for up to 2 months.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Customize with spinach, mushrooms, or cooked meat for variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving (about 4 shells)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg