Easy Stuffed Shells Recipe
Servings 12 (2 shells)
Calories 329kcal
Ingredients
- 24 jumbo pasta shells
- 1 30 oz whole milk ricotta cheese
- 1 8 oz container chive and onion cream cheese softened
- 1 Tbsp prepared basil pesto
- 2 tsp dry Italian seasoning
- 1 1/2 tsp granulated garlic or garlic powder
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- 2 large eggs
- 3 Tbsp chopped fresh Italian parsley divided
- 3 cups shredded mozzarella cheese divided
- 3/4 cup grated Parmesan cheese divided
- 4 cups good quality marinara sauce i.e. Bertolli Four Cheese
Instructions
- Preheat the oven to 350°F. Spray a deep 13x9 inch baking dish with cooking spray. Set aside.
- Cook pasta shells in salted water for half the time recommended on the box. Drain well.
- In a medium size mixing bowl, use an electric mixer to whip together ricotta, cream cheese, pesto, Italian seasoning, garlic, salt, pepper flakes and eggs just until fully combined. Mix 2 Tbsp Italian parsley, 2 cups mozzarella and 1/2 cup Parmesan cheese by hand until evenly distributed.
- To assemble: Pour 2 cups marinara sauce in bottom of dish. Divide filling among shells and arrange side by side in dish seam side up. Drizzle tops with remaining marinara sauce then sprinkle with mozzarella and reserved Parmesan cheese.
- Bake for 30-40 minutes or until bubbly and cheese is lightly golden.
- Let stand for 5 minutes, then serve garnished with parsley.
Nutrition
Serving: 1serving (2 shells) | Calories: 329kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1076mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 236mg | Iron: 1mg