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Baked Stuffed Pasta Shells


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  • 12 ounces jumbo pasta shells
  • 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
  • 1 cup parmesan cheese, grated
  • 2 lbs ricotta cheese
  • 4 large eggs, lightly beaten
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 8 ounces spaghetti sauce (jarred or homemade)
  • fresh basil, chopped, for garnish


Servings 10
Preparation time 15mins
Cooking time 55mins


Step 1

In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente. Drain and cool immediately with cold water. Drain and place open side down on paper towels. In a medium bowl, combine the rest of ingredients except the spaghetti sauce. Reserve the 1/4 cup of Mozzarella. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish. Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top. Bake 5 more minutes. Garnish with fresh chopped basil.

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