Stuffed Shells Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (11)

Stuffed Shells Recipe

NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 48%
CARBS 51G42% OF CAL
5G FIBER35G OTHER11G TOTAL SUGAR
FAT 22G41% OF CAL
11G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large pasta shells filled with a creamy three-cheese ricotta mixture, baked in homemade marinara sauce. A classic, make-ahead dish that freezes well.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 tablespoon olive oil
  • 1 medium onion (diced)
  • 6 cloves garlic (minced)
  • 2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon tomato paste
  • 2 (28 ounce) cans whole tomatoes
  • 2 teaspoon sugar ((optional))
  • 1 (12 ounce) package jumbo pasta shells
  • 4 cups homemade pasta sauce (recipe below) (or 2 (16 ounce) jars store-bought sauce)
  • 2 large eggs (beaten)
  • 30 ounces ricotta cheese ((2 containers))
  • 2 tablespoon parsley (minced)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup parmesan cheese (shredded)
  • 2 cups mozzarella cheese (shredded)
PREP
20M
SODIUM
1315MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.