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Stuffed Shells
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5 from 2 votes

Cheesy Stuffed Shells with Susan’s Super Simple Marinara Sauce

Amazing flavors come together in this quick and easy cheesy pasta dish of creamy ricotta and mozzarella stuffed shells topped with Susan's Super Simple Marinara Sauce. 
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 686kcal
Author: Chula King

Ingredients

Susan's Super Simple Marinara Sauce

  • 29 ounce can of Tomato Sauce, no salt added
  • 1 1/2 Tablespoons (5 to 6 cloves) minced garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons grated Parmesan cheese

Shells

  • 12 ounce package jumbo shells
  • 3 cups ricotta cheese preferably homemade
  • 3 cups (12 ounces) shredded mozzarella cheese, divided
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese, divided
  • 1 large egg
  • 1 clove garlic minced
  • 3/4 teaspoon dried oregano

Instructions

Susan's Super Simple Marinara Sauce

  • Add tomato sauce, garlic, basil, oregano, onion salt, and freshly ground black pepper to medium saucepan over medium heat, stirring after each addition. When sauce begins to bubble, adjust seasonings as necessary. Cover, reduce heat to low and simmer until ready to use, stirring occasionally. Right before using, whisk in Parmesan cheese. Yield: 3 1/2 cups.

Shells

  • Preheat oven to 375° F.
  • Add ricotta cheese, 2 1/2 cups mozzarella cheese, 1/4 cup shredded Parmesan cheese, egg, minced garlic, and oregano to bowl of food processor fitted with steel blade. Process for 10 seconds, or until all ingredients are well combined. Set aside.
  • Cook shells in boiling water with 1 teaspoon added salt for 1 minute less than indicated on package directions. Drain; rinse with cold water and thoroughly drain.
  • Spread 1/3 of Marinara sauce on bottom of 9 x 13-inch baking pan.
  • Fill piping bag fitted with large star tip (1M or larger) with cheese mixture. Pipe cheese mixture into shells. Place shells, open side up close together in pan. Spread remaining Marinara sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese, and 1/4 cup shredded Parmesan cheese.
  • Cover baking dish with aluminum foil, and bake in preheated 375° F oven for 25 minutes. Remove foil, and bake an additional 10 minutes, or until bubbly. Let stand for 10 minutes before serving.
  • Yield: 6 servings.

Nutrition

Calories: 686kcal | Carbohydrates: 57g | Protein: 41g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 149mg | Sodium: 1543mg | Potassium: 798mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1661IU | Vitamin C: 10mg | Calcium: 715mg | Iron: 4mg