- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 5
- Course: Main Dish
Craving something cheesy? This Stuffed Shells recipe calls for three different kinds! Ricotta, mozzarella, parmesan, and pasta come together to make a quick and easy family favorite.
Reynolds Kitchens Tip
Make it once, eat it twice! Take leftover Stuffed Shells to work in a Reynolds Heat & Eat container for a quick and cheesy lunch. They’re disposable for easy cleanup and made from plant-based materials, which means you can ditch the plastic!
- 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
- Lemon Zest
Preheat the oven to 350 degrees F.
Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dente.
Gently fold together the ricotta, parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl.
Fill the cooked shells with 1 tablespoon of the ricotta mixture each.
Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Placed the filled shells on top of the sauce; do not overcrowd.
Top the shells with the remaining 1 cup tomato sauce, sprinkle with the remaining 1 cup mozzarella.
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.
Finish with chopped parsley and serve.
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