Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) container ricotta cheese; 3 cups shredded mozzarella cheese; 3 teaspoons dried basil, divided; 2 teaspoons dried oregano, divided; 2 teaspoons minced garlic, divided; 1 (10 ounce) package frozen chopped spinach, thawed, and drained; 1 (14 ounce) can diced tomatoes, drained; 1 (15 ounce) can tomato sauce; ⅓ cup parmesan cheese; 1 (12 ounce) package jumbo pasta shells, cooked al dente; chopped parsley

Servings: persons

1 (16 ounce) container ricotta cheese
3 cups shredded mozzarella cheese
3 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
2 teaspoons minced garlic, divided
1 (10 ounce) package frozen chopped spinach, thawed, and drained
1 (14 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
⅓ cup parmesan cheese
1 (12 ounce) package jumbo pasta shells, cooked al dente
chopped parsley

1
Preheat oven to 325 degrees F.
2
Mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic.
3
Squeeze dry the spinach and add to the cheese, mixing well; set aside.
4
Combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside.
5
Stuff each shell until over-filled with the spinach-cheese mix.
6
(There may be extra shells left).
7
Set shells in a large baking dish.
8
Spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley.
9
Bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden.
10
Serve hot.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (16 ounce) container ricotta cheese, 3 cups shredded mozzarella cheese, 3 teaspoons dried basil, divided, 2 teaspoons dried oregano, divided, and more.

Yes, Stuffed Shells 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.

Stuffed Shells

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