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    Home / Recipes / Main Dishes / Vegetarian (or Vegetarian Option) Recipes

    Stuffed Shells

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    Stuffed Shells

     

    Stuffed Shells

    Stuffed Shells

    Stuffed Shells

    These stuffed shells with ricotta, Parmesan, and mozzarella cheese make an easy weeknight meal.
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    Prep Time 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 6
    Calories 633

    Ingredients
      

    • 16 oz box jumbo pasta shells or manicotti
    • 28 oz jar marinara sauce
    • 3 cups Ricotta cheese
    • ½ cup Parmesan cheese
    • 1 egg
    • 2 tablespoon parsley
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 4 cups Mozzarella cheese, shredded
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    Instructions

    • Preheat oven to 350°F. Cook pasta according to package directions.
    • In a medium sized bowl, mix ricotta cheese, Parmesan cheese, egg, salt, and pepper together until thoroughly blended. Stuff shells or manicotti with cheese mixture.
    • Place stuffed shells in a 13" x 9" baking dish lightly coated with non-stick cooking spray. Spoon marinara sauce over each shell; sprinkle with mozzarella cheese. Bake for 20-30 minutes or until bubbly.

    Nutrition per serving

    Calories: 633 calCarbohydrates: 36 gProtein: 40 gFat: 36 gSodium: 1798 mgFiber: 3 gSugar: 7 g
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    Stuffed Shells
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    More Vegetarian Option

    • Grilled Vegetarian "Meatball" & Pineapple Kabobs
    • Chicken Enchilada Soup (15 Minute Meal)
    • Zucchini Linguini
    • Freezer-Friendly Zucchini Lasagna

    Posted by Mary Ann on January 14, 2019; Updated on September 16, 2021Filed Under: Oven Recipes, Pasta Recipes, Vegetarian (or Vegetarian Option) Recipes

    Reader Interactions

    Comments

    1. Joan G.

      February 15, 2019 at 8:11 am

      I liked this although not much of a fan of tomato based sauces. I actually used some leftover pizza sauce I had on hand. My daughter loved this dish.

      Reply
      • Mary Ann

        February 15, 2019 at 8:26 am

        I like pizza sauces as well - I think it's the higher content of tomato paste which makes a richer sauce. You might get the same result for less money by keeping some tomato paste on hand - I have some in a tube (in the refrigerator) which seems to last longer than the canned version. Thanks for the feedback!

        Reply

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    As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach As seen on PBSParents, SFGate, NYT Diner's Journal, How Stuff Works, BankRate, TheSpruceEats, The Wine Coach Add Salt & Serve (formerly Menus4Moms) © 2000–2023 Kelley Media, Ltd. All rights reserved.
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