Stuffed Pasta Shells

Stuffed Pasta Shells

These stuffed pasta shells are a yummy favorite.   Both the marinara sauce and the filling can be made ahead to make it easier to prepare the meal.  Leftovers keep nicely in the refrigerator or longer in the freezer.  They’re easy to make, easy to bake and taste great.


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Stuffed Pasta Shells
Stuffed Pasta Shells
These stuffed pasta shells are a yummy favorite. Both the marinara sauce and the filling can be made ahead to speed up meal preparation. Leftovers keep nicely in the refrigerator and longer in the freezer.
Original Yield:4servings
Adjust Yield: servings
Stuffed Pasta Shells
These stuffed pasta shells are a yummy favorite. Both the marinara sauce and the filling can be made ahead to speed up meal preparation. Leftovers keep nicely in the refrigerator and longer in the freezer.
Original Yield:4servings
Adjust Yield: servings
Stuffed Pasta Shells
Ingredients
Pasta
5quarts water
2teaspoons salt
2 bay leaves
1 lime (juice from)
6ounces jumbo pasta shells-1/2 box Barilla jumbo shells, about 22
Filling
1Tablespoon extra virgin olive oil
3cloves garlic-minced
9ounces ricotta cheese
6 1/2ounces mozzarella cheese-grated, divided 5 and 1 1/2
1 1/2ounces Parmigiano-Reggiano cheese-or parmesan, divided 1 and 1/2
2Tablespoons basil
1Tablespoon parsley-plus sprigs for garnish
2ounces sun-dried tomatoes-coarsely chopped
1/2teaspoon kosher salt
1/4teaspoon black pepper-freshly ground
Sauce
2cups Easy Peasy No-Cook Marinara Sauce-must be thin, divided in half
15.5 ounce can tomato juice-like V8, to thin marinara sauce, if necessary
Ingredients
Pasta
5quarts water
2teaspoons salt
2 bay leaves
1 lime (juice from)
6ounces jumbo pasta shells-1/2 box Barilla jumbo shells, about 22
Filling
1Tablespoon extra virgin olive oil
3cloves garlic-minced
9ounces ricotta cheese
6 1/2ounces mozzarella cheese-grated, divided 5 and 1 1/2
1 1/2ounces Parmigiano-Reggiano cheese-or parmesan, divided 1 and 1/2
2Tablespoons basil
1Tablespoon parsley-plus sprigs for garnish
2ounces sun-dried tomatoes-coarsely chopped
1/2teaspoon kosher salt
1/4teaspoon black pepper-freshly ground
Sauce
2cups Easy Peasy No-Cook Marinara Sauce-must be thin, divided in half
15.5 ounce can tomato juice-like V8, to thin marinara sauce, if necessary
Instructions
  1. Unless the marinara sauce was made in advance, start by making the marinara sauce to allow enough time for the dry herbs to hydrate and spread their flavor.
  2. To prepare the pasta, add 5 quarts of water, 2 teaspoons salt, 2 bay leaves and juice of one lime to a 12 quart stock pot and bring to a boil.
  3. When the water is boiling add jumbo pasta shells and cook for 9 minutes.
  4. When shells are done drain in a colander and turn open side down on a baking sheet to dry. Be sure to reserving one cup of pasta liquid in case the marinara sauce needs to be thinned.
Filling
  1. Preheat oven to 375 degrees F.
  2. Add extra virgin olive oil to a skillet and heat on medium heat for about 3 minutes, or until just before the oil begins smoking. Add the garlic and sauté until slightly brown, about 1 minute.
  3. Add ricotta, mozzarella, Parmigiano-Reggiano, basil, parsley, sun-dried tomatoes, garlic and extra virgin olive oil mixture, salt, and pepper to a 2 quart mixing bowl and combine thoroughly. The mixture will be a bit thicker than cottage cheese.
Marinara Sauce
  1. Cover bottom of 13 x 9 x 2 glass baking dish with half of the marinara sauce.
  2. Using a tablespoon stuff each shell with 1 to 1/2 tablespoons of filling, angling the stuffed shells in a 3 by 7 pattern. Squeeze the extra pasta shell where it best fits.
  3. Spoon the remaining marinara sauce between the shells as much as possible. Sprinkle with mozzarella set aside earlier and bake for 30 minutes.
Garnish
  1. Garnish with Parmigiana-Reggiano set aside earlier and parsley sprigs, and serve.
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Nutrition Facts
Stuffed Pasta Shells
Amount Per Serving
Calories 596 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 61mg 20%
Sodium 2335mg 97%
Potassium 1071mg 31%
Total Carbohydrates 60g 20%
Dietary Fiber 7g 28%
Sugars 16g
Protein 35g 70%
Vitamin A 42%
Vitamin C 87%
Calcium 68%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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