Ricotta Stuffed Shells
Better than olive garden stuffed shells, this easy baked pasta recipe is filled with Ricotta cheese. With just 15 minutes of prep time, you can make this delicious freezer friendly kid approved dinner!
Ingredients
- 12 ounces jumbo pasta shells
- 2 1/4 cups ricotta cheese
- 1 large egg
- 1 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 2 1/2 cups marinara sauce
- 1 1/2 cups mozzarella cheese (shredded)
- minced parsley (optional garnish)
Instructions
- Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
- Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
- Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
- Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
- Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
- Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.
Nutrition
Calories: 495kcalCarbohydrates: 52gProtein: 27gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 1385mgPotassium: 610mgFiber: 4gSugar: 7gVitamin A: 1091IUVitamin C: 8mgCalcium: 369mgIron: 3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.