Baked Mozzarella Stuffed Shells with Marinara

• 16 oz jumbo pasta shells
• 15 oz part-skim ricotta cheese
• 8 oz mozzarella cheese, shredded
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• salt to taste
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
2. 2 Cook pasta shells according to package directions until al dente; drain and set aside.
3. 3 In a bowl, mix ricotta, 1/2 cup mozzarella, egg, Parmesan, dried basil, garlic powder, and a pinch of salt.
4. 4 Stuff each shell with the cheese mixture and place seam-side up in the baking dish.
5. 5 Pour marinara sauce evenly over the shells.
6. 6 Top with remaining mozzarella and bake for 25-30 minutes, until bubbly and cheese is melted.
7. 7 If desired, garnish with fresh basil before serving.

Equipment

• Baking dish
• Mixing bowls
• Measuring cups
• Spoon or piping bag

Variations

• Add sautéed spinach or diced roasted red peppers for extra flavor and nutrients.
• For a meat option, mix in cooked ground beef or turkey with the cheese filling.

Substitutions

• Use cottage cheese instead of ricotta for a tangier flavor.
• Substitute mozzarella with vegan cheese for a dairy-free version.

Pairings

• Red wine like a Chianti
• A crisp white wine like Pinot Grigio

Nutrition

Tips

• For easier stuffing, use a small cookie scoop or piping bag.
• Letting the shells rest for 5 minutes before serving helps them hold their shape.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat covered with foil at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side Caesar salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ