How to Make Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has fewer calories, while processed cheese can be more budget-friendly.

Preheat the oven to 375°F.

Bring 3 quarts of water to a boil in a large pot and salt the water well.

Add 24 jumbo pasta shells to the boiling water and cook uncovered for about 10 minutes until al dente.

Chop 1/4 cup of fresh parsley.

Grate 3/4 cup of Parmesan cheese.

In a large bowl, combine 15 ounces of ricotta cheese, 2 cups of mozzarella cheese (reserve 1 cup for later), 1/2 cup of grated Parmesan, 2 tablespoons of chopped parsley, 2 teaspoons of Italian seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, lemon zest, and 1 egg. Mix well.

Spread 2 cups of marinara sauce in the bottom of a 9x13 casserole dish.

Drain the cooked pasta shells and fill each with the cheese mixture, then place them in the marinara sauce in the dish.

Spoon about 1 cup of marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and 1/4 cup of Parmesan cheese.

Loosely cover the dish with foil and bake in the oven for 20 minutes, then remove the foil and bake for an additional 15 minutes.

Let the shells cool for a few minutes, then sprinkle with reserved parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens