Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 2 cups marinara sauce (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot and cook pasta shells until al dente (8-10 minutes). Drain and cool slightly.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, egg, basil, parsley, salt, and pepper until well blended.
- Stuff each pasta shell with about 2 tablespoons of the cheese mixture.
- Spread half of the marinara sauce in a baking dish. Arrange stuffed shells on top and drizzle remaining sauce over them.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella on top, and bake uncovered for an additional 15 minutes until bubbly.
- Let sit for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 380
- Sugar: 6g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg