Description
Creamy cheese-filled jumbo pasta shells baked with marinara sauce and mozzarella until hot and bubbly. Perfect for family dinners and busy weeknights.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 tablespoon kosher salt
- 30 ounces whipped cottage cheese or ricotta cheese
- 6 ounces grated Parmesan cheese
- 1 large egg
- 1 to 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- 3/4 cup fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with cooking spray and spread half the marinara sauce.
- Cook pasta shells until 3 minutes shy of al dente.
- Drain and rinse shells with cool water.
- Mix cottage cheese or ricotta, Parmesan, egg, garlic, parsley, basil, salt and pepper.
- Stuff each shell with the cheese mixture.
- Arrange shells in baking dish.
- Top with remaining marinara and mozzarella.
- Bake for 25 minutes until hot and bubbly.
- Rest for 5 minutes before serving.
Notes
- Do not overcook the shells.
- Fresh herbs provide the best flavor.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 6
- Sodium: 1933
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 26
- Cholesterol: 51