Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups marinara sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta shells in salted boiling water until al dente, then drain and allow to cool.
- In a bowl, combine ricotta, half of the mozzarella, Parmesan, egg, basil, parsley, salt, and pepper.
- Generously fill each shell with the cheese mixture and place them seam-side up in a greased baking dish.
- Pour marinara sauce over the shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes to brown the cheese.
- Let rest for five minutes before serving.
Notes
- Substitute cottage cheese for ricotta if desired.
- Add spinach or other veggies for extra nutrition.
- Toss cooked shells lightly in olive oil to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 360
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg