Stuffed Shells

5 PT0H40M Ingredients: 1 pound box large shell pasta 1 1/2 cups ricotta cheese, store bought or homemade 1/2 cup freshly grated parmesan 1/3 cup fresh parsley, chopped, plus more for garnish 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 large eggs 2 cups freshly grated mozzarella 3 1/2 cups tomato sauce, store bought or homemade

Stuffed Shells

Prep time: 15 minutes Cook time: 40 minutes
Servings: 5

Real Girls Kitchen star, Haylie Duff, loves using our new disposable heat & eat containers because they’re so convenient. This Stuffed Shells recipe is one of her family’s favorite dinner recipes that makes one tasty leftover lunch!

Reynolds Kitchens tip

When storing leftovers in Reynolds new heat & eat containers, add some extra sauce to the container for better reheating.


Step 1:

Preheat the oven to 350 degrees F.

Step 2:

Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dent.

Step 3:

Gently fold together the ricotta, parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl.

Step 4:

Fill the cooked shells with 1 tablespoon of the ricotta mixture each.

Step 5:

Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Place the filled shells on top of the sauce; do not overcrowd.

Step 6:

Top the shells with the remaining 1 cup tomato sauce, sprinkle with the remaining 1 cup mozzarella.

Step 7:

Cover with foil and bake for 25 minutes; remove the foil and cook until the cheese is fully melted and browned on top, an additional 5 minutes.

Step 8:

Finish with chopped parsley and serve.