Stuffed Shells
Jumbo pasta shells filled with creamy ricotta, baked in tomato sauce until bubbly and topped with fresh basil. A quick and comforting weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 22g
Ingredients
- 12 shells jumbo pasta shells
- 1.5 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- ¼ cup fresh basil leaves
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 375°F. Cook 12 jumbo shells in salted boiling water until al dente, about 9 minutes. Drain and rinse with cool water.
- 2
In a bowl, mix 1.5 cups ricotta, 0.5 cup mozzarella, 0.25 cup chopped basil, and 0.5 teaspoon salt until well combined.
- 3
Spread 1 cup marinara sauce in a 9x13 inch baking dish. Stuff each shell with about 2 tablespoons of the ricotta mixture and arrange in the dish.
- 4
Pour remaining 1 cup marinara over the shells, then sprinkle with remaining 0.5 cup mozzarella. Bake until bubbly and cheese is melted, about 15 minutes.
- 5
Let cool for 5 minutes, then garnish with extra basil leaves before serving.
Tools you’ll need
- large pot
- 9x13 inch baking dish
- mixing bowl
- colander
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