Description
A delicious recipe for cheesy stuffed jumbo shells baked in marinara sauce.
Ingredients
Scale
- 26–28 jumbo shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1 cup shredded parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 28 ounces marinara sauce
- fresh parsley (as a garnish)
Instructions
- Preheat oven to 350℉. Lightly grease a 9×13 casserole dish and set aside.
- In a pot of salted boiling water, cook jumbo shells to 1 minute shy of al dente according to package directions. Drain and rinse with cold water until shells are easy to handle.
- To a bowl, add ricotta, 1 1/2 cups of the mozzarella cheese, parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until combined.
- Pour about half of the marinara sauce mixture into your prepared 9×13 dish and spread into an even layer. Set aside.
- Gently fill each shell with ricotta mixture and place in rows in the baking dish. Spoon the cheese in or transfer to a plastic zip top bag and snip off the corner for mess-free piping.
- Pour remaining marinara sauce on top. Sprinkle with reserved mozzarella cheese.
- Bake, uncovered, for 30-35 minutes, or until cheese is melted across the top, casserole is bubbling around the edges, and the casserole has reached an internal temperature of 165F.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg