Ingredients for Ricotta Stuffed Shells
- Jumbo Pasta Shells
- 1/2 cup grated Parmesan cheese, plus extra for sprinkling
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- Tomato Sauce
- 1/4 cup chopped fresh parsley
- Sugar
- Basil
- Oregano
- 15 ounces ricotta cheese
- Mozzarella Cheese
- 1 large egg
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How to Make Ricotta Stuffed Shells
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water, and set aside.
- While shells cook, prepare the sauce: In a large saucepan, sauté 1 medium onion (chopped) and 3 cloves garlic (minced) in 2 tablespoons olive oil until golden brown (about 5 minutes).
- Stir in 2 (28 ounce) cans crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 15 minutes.
- Meanwhile, prepare the filling: In a large bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Pour half of the sauce into the bottom of a 9x13 inch baking dish.
- Fill each cooked shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish, opening side down.
- Pour the remaining sauce over the stuffed shells. Sprinkle generously with extra Parmesan cheese.
- Bake covered for 45 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
36g
Fat
53g
Carbs
26g
