Description
Classic Jumbo Ricotta Stuffed Shells – tender pasta shells filled with creamy ricotta and topped with marinara sauce.
Ingredients
Scale
- 24 jumbo pasta shells
- 32 oz ricotta cheese
- 2 eggs
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tbsp fresh basil, chopped
- 24 oz marinara sauce
- Salt and pepper to taste
Instructions
- Cook shells according to package directions. Drain and cool.
- Mix ricotta, eggs, 1 cup mozzarella, Parmesan, basil, salt, and pepper.
- Spread 1 cup marinara in 9×13 baking dish.
- Fill shells with ricotta mixture and arrange in dish.
- Top with remaining sauce and mozzarella.
- Bake at 375°F for 25-30 minutes until bubbly.
Notes
- Can be assembled 24 hours ahead
- Freeze unbaked up to 3 months
- Use whole milk ricotta for best results
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 425
- Fat: 21g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g