Description
A hearty and comforting dish featuring jumbo pasta shells stuffed with creamy ricotta cheese, all simmered in a flavorful tomato herb sauce—cooked conveniently in one skillet.
Ingredients
Units
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley (plus more for garnish)
Instructions
- Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
- In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to develop flavor.
- In a bowl, mix ricotta cheese, mozzarella, Parmesan, egg, and parsley until well combined.
- Fill each cooked shell with the cheese mixture.
- Arrange stuffed shells over the tomato herb sauce in the skillet.
- Cover and simmer on low heat for 10 minutes, or until heated through and cheese is melted.
- Garnish with additional parsley before serving.
Notes
- You can use store-bought marinara sauce to save time.
- Top with extra mozzarella and broil for 2-3 minutes for a golden top.
- Great for meal prep—leftovers reheat well.
Nutrition
- Serving Size: 5 stuffed shells
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg