Name: Cheesy Garlic-Stuffed Shells
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 teaspoon dried Italian seasoning; 1 1/2 cups shredded mozzarella; 1/4 cup finely chopped fresh parsley; 32 ounces pasta sauce; pinch of cracked red pepper flakes; 9 ounces uncooked jumbo pasta shells; 2 cups ricotta cheese; 2 cloves garlic, minced; 1 large egg; 1/2 teaspoon coarse salt; 1/4 teaspoon black pepper

Stuffed Shells

Discover the irresistible taste of Cheesy Garlic-Stuffed Shells, bringing together rich pasta sauce, ricotta and mozzarella cheese blend, and aromatic garlic to create a delightful make-ahead meal perfect for busy weeknights or entertaining.

Milk

Eggs

Wheat

Vegetarian

Seasonings

gram

italian seasoning

Cheese

part skim shredded mozzarella cheese

Fresh Vegetables

fresh parsley

Pasta Sauces

milliliter

pasta sauce

red pepper flakes

Pastas & Noodles

jumbo pasta shells

ricotta cheese

garlic

eggs

salt

black pepper

Alpha-carotene

Vitamin A

Lycopene

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Vitamin D

Beta-cryptoxanthin

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Cheesy Garlic-Stuffed Shells

Baking Goods

Dairy

Produce

Pasta, Sauces, Grain

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Coat a 10x14-inch baking dish with nonstick spray and spread half of the pasta sauce on the bottom.

Bring a large pot of salted water to boil. Add the jumbo pasta shells and cook for 9 minutes. Drain and rinse under cold water to prevent further cooking. Spread them out on a baking sheet.

In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, chopped fresh parsley, minced garlic, egg, dried Italian seasoning, coarse salt, black pepper, and cracked red pepper flakes.

Stuff each pasta shell with a spoonful of cheese mixture and arrange them side by side, open-side up, on top of the sauce in the baking dish.

Top the shells with the remaining pasta sauce, spreading it evenly to coat.

Sprinkle the remaining 1/2 cup of shredded mozzarella over the shells.

Cover the dish with foil and bake for 30 minutes until heated through and sauce is bubbly.

Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.

Remove the dish from the oven and let it sit for 10 minutes before serving.

Serve on individual plates with a sprinkle of fresh chopped parsley.

Cheesy Garlic-Stuffed Shells

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