How to Make Stuffed Shells

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor for a vegan option.

jumbo pasta shells

🥗Healthier: whole wheat pasta shells

💰Cheaper: elbow macaroni

Whole wheat adds fiber while elbow macaroni is often less expensive.

Preheat the oven to 350°F (175°C).

Boil 20 jumbo shells for 9 minutes until al dente, then drain and rinse with cold water.

Transfer the shells to a baking sheet to cool and drain further.

In a medium bowl, combine 15 ounces of whole milk ricotta cheese, 1 and 1/2 cups shredded mozzarella, 1/3 cup grated parmesan, and 4 ounces of softened cream cheese.

Add 1 large egg (lightly scrambled), 2 tablespoons freshly chopped parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper to the cheese mixture.

Press 1 large clove of garlic into the mixture and mix until creamy and well combined.

Lightly grease a 9 x 13 baking dish with butter.

Spread a layer of marinara sauce (enough to cover the bottom) in the baking dish.

Fill each shell with a heaping spoon of the cheese filling and place in the sauce in rows.

Spread the remaining 3 cups of marinara sauce evenly over the stuffed shells.

Top with 1/2 cup of mozzarella cheese and a little additional grated parmesan.

Lightly spray foil with cooking spray and cover the baking dish loosely.

Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until cheese is melty and lightly golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens