Stuffed Shells
A recipe for easy stuffed shells with ricotta cheese, Fontina and Parmesan.
Servings: 8 people
Calories: 419kcal
Ingredients
- 3 cups Marinara Sauce homemade or store-bought marinara
- 1 large egg
- 16 ounces whole milk Ricotta cheese
- 2 ¾ cup freshly grated Mozzarella or Fontina cheese separated
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon fresh minced basil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 12 ounces jumbo shells
Instructions
- Preheat the oven to 350° and have ready a 9x13" casserole dish with a thin layer of marinara sauce coating the bottom.
- For the filling, in a small mixing bowl, beat the egg and stir together the Ricotta, ¾ cup Fontina cheese, Parmesan, basil, salt, pepper, and garlic powder. Set aside until ready to use.
- Have ready a large pot of heavily salted, boiling water. Cook the shells for only half the time indicated on the package instructions. Drain well, and set aside until cool enough to handle.
- Stuff the shells with about 1 ½ - 2 tablespoons of filling, and place them side-by-side, seam side up across the baking dish. Cover with the remaining marinara sauce and Fontina cheese. Bake for 25 minutes, or until the cheese is hot and bubbly. Serve and enjoy.
Nutrition
Calories: 419kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 993mg | Potassium: 495mg | Fiber: 3g | Sugar: 6g | Vitamin A: 999IU | Vitamin C: 7mg | Calcium: 387mg | Iron: 2mg