Cheesy Stuffed Shells with My Secret Tomato Sauce

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.

Yield: Serves 10 (serving size: 3 stuffed shells)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 0.0%
  • Fat: 13.1g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.5g
  • Carbohydrate: 24.5g
  • Fiber: 1.5g
  • Cholesterol: 37mg
  • Iron: 1.7mg
  • Sodium: 536mg
  • Calcium: 401mg

Ingredients

  • 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
  • 3 cups My Secret Tomato Sauce or bottled pasta sauce

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.
  3. 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.
  4. 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.
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