Marinara Ham Shell Pasta Bake

• 12 oz jumbo pasta shells, cooked
• 2 cups marinara sauce
• 1 cup diced ham
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, egg, half the mozzarella, and basil.
3. 3 Stuff each shell with the cheese mixture.
4. 4 Layer half the marinara sauce in a baking dish, place stuffed shells on top, and cover with remaining sauce.
5. 5 Sprinkle ham over the sauce.
6. 6 Top with remaining mozzarella and Parmesan.
7. 7 Drizzle lightly with olive oil.
8. 8 Bake uncovered for 30-40 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spoon for stuffing

Variations

• Add cooked ground beef for extra protein.
• Use turkey ham for a lighter option.

Substitutions

• Substitute ricotta with cottage cheese for a lower-fat option.
• Use marinara sauce from a jar if short on time.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a heartier meal, add sautéed vegetables like spinach or zucchini.
• Cover with foil if the top browns too quickly.

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 and bake uncovered at 375°F until heated through.

Serving Suggestions

• Serve with a side of garlic bread and a simple green salad.
• Pairs well with a light white wine like Pinot Grigio.

FAQ