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Baked Pasta Shells

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps


Prep time 20 mins
Cook time 15 mins
Yield Serves: 8
Jarred marinara sauce gives you a head start on this kid-friendly dinner of Baked Pasta Shells.


  • Salt
  • 1 12-oz. box jumbo pasta shells
  • 2 15-oz. containers ricotta
  • 1 cup fresh basil leaves, finely chopped
  • 1/2 cup grated Parmesan
  • 2 cloves garlic, finely chopped
  • 1 24-oz. jar marinara sauce
  • 1 cup shredded mozzarella

Nutrition Information

  • calories 479
  • fat 22 g
  • satfat 12 g
  • protein 24 g
  • carbohydrate 45 g
  • fiber 5 g
  • cholesterol 55 mg
  • sodium 814 mg

How to Make It

  1. Bring a large pot of salted water to boil. Cook shells until just tender. Drain and set aside to cool slightly.

  2. Preheat oven to 425ºF. Combine ricotta, basil, Parmesan and garlic in a bowl. Season with salt.

  3. Spread half of marinara sauce over bottom of a 9-by-13-inch broiler-safe baking dish. Spoon ricotta mixture into shells and place open sides up in baking dish. Cover with remaining marinara, sprinkle with mozzarella and bake 10 to 12 minutes. Turn oven to broil and broil until cheese begins to brown, 2 to 3 minutes. Serve immediately.