Cheesy Stuffed Shells W/ Semi-Homemade Sauce Recipe

Name: Cheesy Stuffed Shells W/ Semi-Homemade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo pasta shells; 16 ounces ricotta cheese (I used part-skim); ½ cup parmesan cheese, grated, divided; 2 cups mozzarella cheese, shredded, divided; 2 eggs; 2 tablespoons garlic powder; 2 tablespoons italian seasoning; salt and pepper; 2 tablespoons olive oil; 1 garlic clove, chopped; 1 (14 ounce) can Italian-style stewed tomatoes; 1 (24 ounce) jar marinara sauce

Servings: persons

1 lb jumbo pasta shells
16 ounces ricotta cheese (I used part-skim)
½ cup parmesan cheese, grated, divided
2 cups mozzarella cheese, shredded, divided
2 eggs
2 tablespoons garlic powder
2 tablespoons italian seasoning
salt and pepper
2 tablespoons olive oil
1 garlic clove, chopped
1 (14 ounce) can Italian-style stewed tomatoes
1 (24 ounce) jar marinara sauce

1
Cook pasta according to package directions.
2
While water boils combine Ricotta cheese, 1/4 cup Parmesan cheese, 1 cup Mozzarella cheese, eggs, garlic powder, Italian seasoning, and salt and pepper.
3
Place in refrigerator.
4
In medium saucepan cook garlic in olive oil once softened add stewed tomatoes.
5
Simmer 8-10 minutes.
6
Add jar of marinara sauce to saucepan.
7
Cover and reduce heat to low.
8
Once cooked pasta has cooled, preheat oven to 375 degrees Fahrenheit.
9
Drizzle baking pan with olive oil, and ladle a small amount of sauce into bottom.
10
Stuff pasta with cheese filling.
11
Spoon remaining sauce over stuffed shells and top with the rest of the Mozzarella and Parmesan cheeses.
12
Bake covered for 25 minutes.
13
Uncover and bake 10 to 15 more minutes until cheese is lightly browned.

1021

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb jumbo pasta shells, 16 ounces ricotta cheese (I used part-skim), ½ cup parmesan cheese, grated, divided, 2 cups mozzarella cheese, shredded, divided, and more.

Yes, Cheesy Stuffed Shells W/ Semi-Homemade Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Stuffed Shells W/ Semi-Homemade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions