Classic Stuffed Shells Recipe
Each bite of this classic stuffed shell dish promises a satisfying harmony of cheesy goodness and tomato-infused bliss!
Print
Pin
Servings: 4
Calories: 588kcal
Ingredients
- 20 pasta shells
- 2 tbsp freshly chopped basil, for garnish
For the sauce:
- 1- 24 oz jar Marinara sauce
- 1 tsp Italian Seasoning
- ½ tsp garlic powder
- ⅛ tsp ground cinnamon
For the filling:
- 1 ½ cups full-fat Ricotta cheese
- 2 cups Italian 4 cheese blend, divided
- 1 egg
- 2 tsp dry minced onion
- 2 tbsp freshly chopped parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, and cook the giant pasta shells according to package instructions. Drain and place them under running cold water to separate them. Reserve. Preheat the oven to 350 F.
- Make the sauce by placing the store-bought marinara, Italian seasoning, garlic powder, and ground cinnamon in a medium-sized pot. Bring it to a boil, reduce the heat and simmer for 10 mins.
- While the sauce is simmering, make the filling by combining the ricotta, 1 ½ cups of Italian 4 cheese blend, minced onion, egg, chopped parsley, salt, and pepper until well blended.
- Pour 1 ½ cups of prepared marinara sauce into the bottom of a 9x13-inch baking dish.
- Fill each giant shell with about one tablespoon of filling and place them over the sauce.
- Spoon the rest of the sauce over the stuffed shells and sprinkle the remaining ½ cup of Italian 4 cheese blend evenly over them.
- Bake the shells for 30 minutes and serve with chopped basil on top.
Notes
- Make sure to separate the shells from each other after cooking them.
- Do not over-stuff the shells or they might break while baking,
- Do not forget to add salt and pepper to the filling. Ricotta cheese can be a bit bland.
Nutrition
Calories: 588kcal | Carbohydrates: 31g | Protein: 36g | Fat: 34g