Ingredients
Units
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 3 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil shells until al dente, then drain and cool.
- Mix ricotta, mozzarella, Parmesan, egg, and seasonings in a bowl.
- Spread 1 cup of marinara in the bottom of a baking dish.
- Stuff each shell with cheese filling and place in the dish.
- Top with remaining marinara and extra mozzarella.
- Cover with foil and bake for 25 minutes.
- Uncover, bake 10 more minutes until golden and bubbly.
- Let rest 5 minutes before serving. Garnish with basil.
Notes
- Make ahead and refrigerate up to 2 days.
- Freeze unbaked dish up to 3 months.
- Use gluten-free shells for allergy-friendly version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Holiday Recipes
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg