Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (391)
Stuffed Shells
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 58%
CARBS 46G38% OF CAL
4G FIBER9G SUGAR34G OTHER
FAT 25G45% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells filled with a creamy ricotta and cheese mixture baked in marinara sauce until bubbly and golden. Comforting, vegetarian, and perfect for feeding a crowd.
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View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 20 jumbo pasta shells (cooked to package instructions)
- 1/2 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp salt (divided)
- 1/2 tsp freshly ground black pepper (divided)
- 1/4 tsp dried oregano
- 3 cups marinara sauce
- 15 oz ricotta cheese*
- 1 large egg
- 1/3 cup parmesan cheese
- 3 cups shredded mozzarella cheese (divided)
- 1/4 cup parsley (plus more to garnish)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 58%
CARBS 46G38% OF CAL
4G FIBER9G SUGAR34G OTHER
FAT 25G45% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1480mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 656mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.