Stuffed Pasta Shells
Stuffed Pasta Shells made with marinara sauce, ricotta, mozzarella, and parmesan. Deliciously easy weeknight dinner recipe the whole family will love!
Servings: 8 servings
Calories: 536kcal
Ingredients
- 1 16 ounce box jumbo pasta shells
- 4 cups marinara sauce divided
- 16 ounces ricotta cheese
- 16 ounces shredded mozzarella divided
- ½ cup parmesan grated, plus more to serve
- 2 tablespoons dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 375℉ and cook the shells according to package directions.
- Drain the pasta shells and set aside while making the cheese mixture.
- Stir together in a large bowl, the ricotta, 1 cup of mozzarella, parmesan, parsley, garlic, onion, and salt.
- Spread 1 ½ cups of marinara sauce on the bottom of a 9-inch by 13-inch baking dish, and ½ cup of sauce on the bottom of the 8-inch by 8-inch baking dish.
- Fill the shells with 1 to 2 tablespoons of the cheese mixture each, and then place in the baking dishes. Both dishes should be completely full.
- Spoon another 1 ½ cups of sauce over the shells in the 9-inch by 13-inch dish, and another ½ cup of sauce over the 8-inch by 8-inch dish.
- Sprinkle ¾ cup of shredded mozzarella over the shells in the larger dish, and ¼ cup mozzarella over the shells in the smaller dish.
- Place foil over both baking dishes and bake for 20 minutes.
- Carefully remove the foil and bake for another 10 minutes. Serve while still hot.
Nutrition
Calories: 536kcal | Carbohydrates: 53g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1235mg | Potassium: 618mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 9mg | Calcium: 513mg | Iron: 3mg