Easy Baked Stuffed Shells
Easy Baked Stuffed Shells are jumbo pasta shells filled with creamy ricotta and Italian cheese baked in an deliciously rich meat sauce. If that isn't scrumptious enough they are topped off with soft fresh mozzarella slices and baked to perfection.
- 12 ounce Jumbo Shells (cooked as directed)
- 15 ounces whole milk ricotta cheese
- 2 cup Italian blend or mozzarella cheese shredded
- 8 to 12 ounces soft mozzarella sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic cloves minced
Cook shells according to package instructions for baking. Drain and spread out on baking sheet to dry.
In a large bowl, mix ricotta, 2 cups of shredded cheese, salt, pepper and garlic. Taste and add salt if needed.
Spread half of the Kicked Up Spaghetti Sauce or Marinara Sauce on the bottom of a 9 x 13 baking dish.
Stuff each shell with about 1 heaping tablespoon of the mozzarella filling and place filling-side up in the dish on top of the first layer of sauce.
Top the shells with remaining sauce. Then top with the slices of mozzarella cheese.
Bake uncovered in a 375 degrees preheated oven until cheese is melted and bubbly (about 30 minutes).
Serving: 11 serving | Calories: 915kcal | Carbohydrates: 26g | Protein: 62g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 21g | Cholesterol: 215mg | Sodium: 2243mg | Fiber: 3g | Sugar: 10g