Ingredients
Scale
- 12 pieces Jumbo pasta shells (Cook al dente)
- 15 oz Ricotta cheese (Creamy filling base)
- 1 cup Shredded mozzarella cheese (For gooey goodness)
- ½ cup Grated Parmesan cheese (Adds salty depth)
- 1 pinch Nutmeg (Optional for a festive touch)
- 1 tbsp Dried Italian herbs (Infuses classic flavors)
- 1 tsp Garlic powder (Enhances flavor)
- 2 cups Marinara sauce (Homemade or store-bought)
- 1 tbsp Olive oil (For greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
- In a bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, nutmeg, Italian herbs, and garlic powder. Mix well to create a creamy filling.
- Grease a baking dish with olive oil.
- Fill each cooked shell with the cheese mixture and place them in the baking dish.
- Pour the marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Serve hot, garnished with fresh basil or extra Parmesan cheese. They pair well with green salad and garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg