Description
These delightful pasta pockets are filled with a creamy blend of cheeses and herbs, smothered in marinara sauce and gooey mozzarella, making them perfect for family dinners or gatherings.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 egg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain well and set aside.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, basil, parsley, with salt and pepper. Mix until creamy.
- Generously fill each cooked shell with the creamy cheese mixture and place them seam-side up in a baking dish.
- Pour marinara sauce over the filled shells, then sprinkle the remaining mozzarella on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbling and golden.
Notes
Allow the stuffed shells to rest for about 5-10 minutes after baking to help them firm up and make serving easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg