Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pasta shells stuffed with ricotta, mozzarella, and herbs, then simmered in tomato sauce. Rich, comforting, and requiring no boiling of shells beforehand. A vegetarian main course that comes together easily for weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, (chopped)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 large cloves garlic, (minced)
- ¼ teaspoon crushed red pepper flakes
- 1 (28-oz) can crushed tomatoes
- 2 cups water
- 1 teaspoon sugar
- 1¼ cups (10 oz) whole-milk ricotta cheese
- 1 cup (4 oz) shredded fontina or whole-milk mozzarella cheese
- 1 cup (3.5 oz) grated Pecorino Romano cheese
- 2 large eggs
- 3 tablespoons chopped fresh basil
- 1½ tablespoons cornstarch
- 2 cloves garlic, (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 25 to 30 jumbo pasta shells, (from a 1-lb (454-g) box (use only open, unbroken shells))
- 2 cups (8 oz) shredded fontina or whole-milk mozzarella cheese
- 1 tablespoon chopped fresh basil
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 1h 20m
- Sodium
- 1438mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 635mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.