Description
Delicious stuffed pasta shells filled with a blend of cheeses and herbs, topped with marinara sauce and baked to perfection.
Ingredients
Scale
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). This ensures the pasta shells will bake evenly and become bubbly and golden on top.
- Bring a large pot of salted water to a boil. Carefully add the large pasta shells and cook for 8-10 minutes until al dente. You want them firm enough to hold the filling without tearing.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Avoid browning the onion, as it can add bitterness.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant. Keep stirring to prevent the garlic from burning, which can happen quickly.
- Pour in the can of crushed tomatoes and stir in dried oregano, dried basil, sugar, salt, and black pepper. Let this simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, parsley, garlic powder, salt, black pepper, and crushed red pepper flakes (if using). Mix until all ingredients are well blended.
- Once the shells are cooked, drain and rinse them under cold water to stop the cooking process. This helps them hold their shape better.
- Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. This prevents the shells from sticking.
- Using a spoon, carefully stuff each pasta shell with about 2 tablespoons of the cheese mixture. Place the stuffed shells seam-side up in the baking dish.
- Once all shells are filled, pour the remaining marinara sauce over the top, ensuring they are well-coated. Sprinkle the remaining shredded mozzarella and Parmesan cheese over the sauce.
- Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Remove from the oven and let it cool for about 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.
Notes
- This recipe can be made ahead and stored in the refrigerator before baking.
- Feel free to customize the filling with your favorite herbs and spices.
- For a meatier version, add cooked ground beef or sausage to the cheese filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 450
- Sugar: 4g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg