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Cheese Stuffed Shells
Classic cheese stuffed shells in a tasty chunky tomato sauce. These shells make an excellent holiday buffet dish
Servings: 4 -6
- 32 oz ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1/4 cup fresh chopped parsley -OR- 2 tbs dry
- 1/2 tsp oregano
- 2 eggs beaten
- 1/2 tsp pepper
- 1 tsp salt
- 8 oz large shells pasta cooked per package directions
- 4 cups chunky Italian pasta sauce
- Extra Parmesan cheese
Preheat oven to 350 degrees F. Spread about 1 cup of sauce in the bottom of a 13 x 9-inch pan
Mix all ingredients, except for the cooked pasta and sauce, in a large bowl.
Fill shells with cheese stuffing mixture and place in prepared pan.
Pour remaining sauce over the filled shells. Top with extra Parmesan cheese, if desired.
Cover with foil and bake for 45-60 minutes.
Serving: 1serving | Calories: 808kcal | Carbohydrates: 64g | Protein: 48g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 225mg | Sodium: 2364mg | Potassium: 1248mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2748IU | Vitamin C: 22mg | Calcium: 741mg | Iron: 5mg