Stuffed Shells Casserole

Stuffed shells grew beloved in Italian-American kitchens, where jumbo pasta shells became natural vessels for creamy cheese fillings. This casserole bakes ricotta-and-mozzarella-stuffed shells in marinara under a melted cheese blanket for easy weeknight comfort.

Serves 6 · 30 min prep · 35 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 20–24 jumbo pasta shellsPantry
• 15 oz ricottaDairy
• 2 cups mozzarella, shreddedDairy
• 1/2 cup ParmesanDairy
• 1 eggDairy
• 1 cup spinach, chopped optionalProduce
• 3 cups marinara saucePantry
• 1/2 tsp garlic powderSpices
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 375°F. Cook shells until pliable; drain.
2. 2Mix ricotta, mozzarella, Parmesan, egg, spinach, garlic powder, salt, and pepper.
3. 3Stuff shells; nestle in sauce in a baking dish. Cover with remaining sauce and mozzarella.
4. 4Bake covered 25 minutes; uncover 10 minutes until cheese browns.