Ingredients for Cheesy Stuffed Shells W Semi Homemade Sauce
- Jumbo Pasta Shells
- 15 ounces ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Garlic Clove
- Italian Style Stewed Tomatoes
- Marinara Sauce
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How to Make Cheesy Stuffed Shells W Semi Homemade Sauce
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process; set aside to cool.
- While the pasta cooks, prepare the cheese filling: In a medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, 1 cup mozzarella cheese, 2 large eggs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Mix well and refrigerate until ready to use.
- In a medium saucepan, sauté minced garlic in olive oil over medium heat until softened (about 1 minute).
- Add the 28-ounce can of stewed tomatoes to the saucepan. Bring to a simmer and cook for 8-10 minutes, stirring occasionally.
- Stir in the 24-ounce jar of marinara sauce. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Lightly grease a 9x13 inch baking dish with olive oil.
- Spread a thin layer of sauce in the bottom of the prepared baking dish.
- Fill each cooled pasta shell generously with the cheese filling.
- Arrange the stuffed shells in the prepared baking dish.
- Pour the remaining sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/4 cup of Parmesan cheese and any extra mozzarella over the top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
80g
Fat
90g
Carbs
34g
