Description
These easy stuffed shells are a comforting Italian-American classic, filled with a creamy cheese and herb mixture, nestled in marinara sauce, and baked until golden and bubbly.
Ingredients
- 12 oz jumbo pasta shells
- 1 tbsp kosher salt
- 30 oz whipped cottage cheese (or ricotta)
- 6 oz grated Parmesan cheese
- 1 egg
- 1–2 garlic cloves, minced
- 1 tbsp fresh parsley, minced
- ¾ cup fresh basil leaves, finely chopped (about 8–10 leaves)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 28 oz marinara sauce
- 8 oz grated mozzarella cheese
Instructions
- Preheat oven to 350 °F. Spray a 9×13‑inch baking dish lightly with cooking spray and spread half the marinara sauce over the bottom.
- Bring a large pot of salted water to a boil and cook the pasta shells until about 3 minutes before al dente. Drain and rinse with cool water.
- In a large bowl, mix the cottage cheese, Parmesan, egg, garlic, parsley, basil, salt, and pepper until well combined.
- Spoon or pipe the cheese mixture into each shell and arrange them snugly in the baking dish over the sauce.
- Cover the shells with the remaining marinara sauce and sprinkle shredded mozzarella over the top.
- Cover with foil and bake for 25 minutes, or until heated through and cheese is melted and bubbly. For extra browning, remove the foil and broil for 2–3 minutes.
- Let the dish rest for a few minutes before serving to allow the filling to set.
Notes
- Add well-drained cooked spinach or kale to the filling for extra greens.
- Mix in browned Italian sausage or ground turkey for a heartier dish.
- Swap in ricotta or blend cream cheese for a richer filling.
- Use gluten-free shells for dietary needs.
- Try Longhorn-style Colby for a cheesy twist.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
