Description
Delightful stuffed pasta shells filled with creamy ricotta, fresh basil, tangy cherry tomatoes, and melted mozzarella, all baked in marinara sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions until al dente, then drain and cool.
- In a large bowl, mix ricotta, mozzarella, and Parmesan cheeses with chopped basil, halved cherry tomatoes, minced garlic, and olive oil. Season with salt and pepper and blend until creamy.
- Fill each pasta shell generously with the cheese mixture.
- Spread marinara sauce in a baking dish, arrange the stuffed shells, cover with remaining sauce, then cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbling and golden.
- Let cool slightly before serving.
Notes
Serve hot with garnished fresh basil or Parmesan cheese. Ideal for gatherings and pairs well with salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg