HOME RECIPES HOME DECOR KIDS CRAFTS
Stuffed Shells
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Ingredients
20 jumbo pasta shells
1 small onion, chopped
1 tablespoon garlic, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon dried oregano
3 cups marinara sauce
15 ounces ricotta cheese
1 large egg
1/3 cup parmesan cheese
3 cups shredded mozzarella cheese, divided
1/4 cup parsley, plus more to garnish
Instructions
Preheat oven to 375˚F.
In a large pot of salted water, cook pasta shells according to package instructions (make sure to stir regularly to keep the pasta from sticking to the pot). Drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.
Heat one tablespoon olive oil in a deep skillet over medium-high heat. Add chopped onion and sauté for 3-5 minutes or until softened and translucent. Add minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano. Sauté one minute, stirring constantly until garlic is fragrant. Add 3 cups of marinara and bring to a uniform boil, then simmer for 2 minutes, and pour the sauce into a 9×13 casserole dish.
In a large bowl, add 15 ounces ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
Add the cheese filling to the shells just until filled (do not overstuff). Place them in the casserole dish over the marinara sauce in a single layer. Sprinkle the remaining one cup of mozzarella cheese over the top.
Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven. Garnish with parsley if desired.
Make Ahead Tips:
To Refrigerate: Assemble, cover with foil, and refrigerate unbaked stuffed shells within 2 hours for 1-2 days, then bake as directed, adding 5 minutes to the bake time if baking a chilled casserole. You can also refrigerate a fully cooked and cooled casserole.
Storage Tips
Freezing: Fully assemble shells in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375 degrees F for about 45-55 minutes.
Reheating: Warm portions in the microwave or oven until shells are heated through to 165 degrees F and cheese is melted.
Before reheating, since pasta gets dry when reheated, add a little bit of water or marinara sauce over the pasta to retain moisture.
Nutrition Info: (Amount Per Serving)
Calories 435; Fat 21g; Saturated Fat 13g; Trans Fat 1g; Cholesterol 103mg; Sodium 1542mg; Potassium 639mg; Carbohydrates 32g; Fiber 3g; Sugar 7g; Protein 30g