Cheesy Stuffed Shells with My Secret Tomato Sauce

Oxmoor House
Cheesy Stuffed Shells with My Secret Tomato Sauce Recipe
Oxmoor House
What's not to love about stuffed shells? Loaded with cheese and tomato sauce, this pasta dish is a total crowd-pleaser. To change it up, you can add a little lean ground beef or different herbs to the sauce. Also, it's easy to double the recipe and freeze one batch.
Serves 10 (serving size: 3 stuffed shells)


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30 uncooked jumbo shell pasta (about 8 ounces)
4 ounces shredded 6-cheese Italian-blend cheese, divided (about 1 cup)
8 ounces shredded part-skim mozzarella cheese (about 2 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) container part-skim ricotta cheese
Cooking spray


Hands-On: 12 Minutes
Total: 1 Hour, 4 Minutes

1. Preheat oven to 350°.

2. Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.

3. Combine 1/2 cup Italian-blend cheese and next 6 ingredients (through ricotta) in a bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell. Place shells, stuffed sides up, in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Pour sauce over shells. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Bake 5 minutes or until cheese melts.

Tip: If you don't have any My Secret Tomato Sauce prepared, the Organic Tomato Basil Sauce from Whole Foods Market is a great go-to option.

Created date

August 2012

Nutritional Information

Calories 285
Caloriesfromfat 0.0 %
Fat 13.1 g
Satfat 6.5 g
Monofat 4 g
Polyfat 0.6 g
Protein 17.5 g
Carbohydrate 24.5 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 1.7 mg
Sodium 536 mg
Calcium 401 mg