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Classic Stuffed Shells
Classic Stuffed Shells are pasta shells stuffed with cheesy ricotta and mozzarella, topped with marinara and baked until bubbly.
Course
main course
Cuisine
Italian
Keyword
pasta course, stuffed shells
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Servings
8
Calories
302
kcal
Author
Steph
Equipment
sauce pan
large pot
baking dish
Ingredients
Marinara Sauce
2
cloves
garlic
minced
28
oz
crushed tomatoes
1/4
cup
basil
fresh
kosher salt
to taste
Shells and Filling
24
jumbo shells
15
oz
part-skim ricotta
2
cups
part-skim mozzarella
1/2 cup reserved
1
egg
1/2
cup
grated pecorino Romano
2 tsp reserved
1/4
cup
basil
fresh, chopped
2
tablespoons
parsley
fresh, chopped
fresh cracked pepper
Instructions
Marinara Sauce
Add the minced garlic to a sauce pan with olive oil spray.
Turn the heat on to medium.
Cook the garlic for 1-2 minutes or until it becomes to sizzle and become fragrant.
Add the can of crushed tomatoes.
Season with salt to taste. Stir in the fresh basil.
Bring to a boil, then reduce to simmer. Simmer for 15 minutes while preparing the other ingredients.
Shells
Preheat oven to 350F.
Bring a large pot of water to boil. Add a sprinkle of kosher salt.
Cook the pasta until al dente (about 8 minutes or less).
Make sure the shells are still firm enough to stuff and bake, do not overcook.
Remove the shells from the water with a slotted spoon and set on paper towels to dry.
Filling, Assembly and Cooking
Reserve 1/2 cup of the mozzarella for the topping later.
Reserve 2 teaspoons of the pecorino romano for the topping later.
Add the remaining mozzarella to a mixing bowl with the ricotta, pecorino romano, egg, basil, and parsley. Stir to combine.
Spoon a layer of marinara sauce in the bottom of a baking dish or casserole.
Fill each shell with 1 heaping tablespoon of the filling.
Place the filled shells into the marinara-lined baking dish,
Once all shells are filled, top with the remaining marinara. Sprinkle with the reserved mozzarella and pecorino romano.
Cover the baking dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for another 5 minutes,
Notes
WW points: 9 points on all plans
This recipe calls for 24 shells to serve 8 people at 3 shells each.
I suggest cooking more than 24 shells to account for any breakage while cooking.
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
3
shells
|
Calories:
302
kcal
|
Carbohydrates:
30
g
|
Protein:
21
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
61
mg
|
Sodium:
456
mg
|
Potassium:
455
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
771
IU
|
Vitamin C:
11
mg
|
Calcium:
477
mg
|
Iron:
2
mg