Ingredients
Scale
- 12 large pasta shells
- 1 cup fresh ricotta cheese
- 1 cup shredded whole milk mozzarella cheese
- 1 cup marinara sauce
- ¼ cup grated Parmesan cheese
- 1 large egg (room temperature)
- 2 tablespoons chopped fresh basil
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in salted boiling water until al dente, then drain.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper until smooth.
- Fill each shell with about 1-2 tablespoons of the mixture without overstuffing.
- Spread half of the marinara sauce in a baking dish and arrange filled shells on top. Drizzle with remaining sauce.
- Sprinkle remaining mozzarella cheese on top and cover with foil. Bake for 25 minutes; remove foil and bake an additional 10-15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed shells (approx. 265g)
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg