Description
Creamy, cheesy stuffed shells baked to perfection without boiling, layered with rich marinara sauce and melted mozzarella for an easy and comforting meal.
Ingredients
Scale
- 20 to 24 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce
- 2 large eggs
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, parmesan cheese, eggs, garlic powder, parsley, salt, and black pepper until smooth.
- Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Fill each uncooked shell with the cheese mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells, making sure they are well covered.
- Sprinkle the remaining 1 cup of mozzarella cheese evenly on top.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let the dish rest for 10 minutes before serving.
Notes
- Make sure the shells are fully covered with sauce to cook properly without boiling.
- Let the dish rest before serving to help it hold its shape.
- You can prepare the dish ahead of time and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg