Stuffed Shells
Cook
40 mins
Prep Time
20 mins
Total Time
60 mins
Serves
8
Ingredients
- 20-25 jumbo pasta shells
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Kitchen Tools Needed:
- Large pot
- Mixing bowl
- 9x13-inch baking dish
- Measuring cups and spoons
- Aluminum foil
Steps
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
- Make the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, egg, chopped spinach (if using), garlic, Italian seasoning, salt, and black pepper. Mix well.
- Stuff the Shells: Fill each cooked shell with a generous spoonful of the cheese mixture.
- Assemble the Dish: Spread 1 cup of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed shells in the dish. Pour the remaining marinara sauce over the top of the shells and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Bake the Stuffed Shells: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped fresh basil or parsley before serving.
Macros:
Total Calories: 350
Carbs: 25g
Proteins: 18g
Fats: 20g