This stuffed shells recipe is jumbo pasta shells filled with ricotta and baked in marinara. It is not lasagna or manicotti.
Print
Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Stuffed Shells. From Your Daily Hit.
Ingredients
Scale
- 18 jumbo pasta shells
- 2 cups (450g) ricotta
- 1 egg
- 1 cup (100g) shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cups (480ml) marinara
- 1 teaspoon Italian seasoning
- salt
Instructions
- Heat the oven to 375°F (190°C). Boil the shells until just flexible. Drain.
- Mix ricotta, egg, half the mozzarella, Parmesan, seasoning, and a pinch of salt. Fill the shells.
- Spread sauce in a dish, set the shells in, top with the rest of the sauce and cheese, and bake 30 to 35 minutes.
Notes
Underboil the shells. Soft shells tear when you fill them.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Fill
A spoon, not a heap that bursts the shell.
Sauce
Under and over, so the edges do not dry.
Cheese
The last mozzarella should brown, not burn.
Ricotta
Drain it if the tub looks watery.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Spinach?
A handful of chopped cooked spinach in the cheese.
Storage
Fridge, 3 days.
Freeze
Covered, unbaked, up to a month. Bake covered from frozen and add 15 minutes.
Make ahead
Fill them in the morning and bake at dinner.
You might also like
Advertisements