Description
A cozy recipe of jumbo pasta shells stuffed with creamy ricotta and mozzarella cheese, topped with homemade marinara sauce.
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Mozzarella cheese
- Grated Parmesan cheese
- Fresh herbs (such as basil and parsley)
- Marinara sauce
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set them aside.
- Combine the ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, chopped fresh herbs, salt, and pepper in a mixing bowl. Stir until the mixture is well blended.
- Stuff each cooked pasta shell generously with the cheese mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and generously top them with the remaining marinara sauce and mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Make ahead and store in the refrigerator for easy baking later. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg