Stuffed Shells for One
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Six jumbo pasta shells filled with ricotta and mozzarella and baked in marinara in a 5-inch square dish.
Ingredients
- 6 uncooked jumbo pasta shells
- ¼ cup ricotta cheese
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ½ cup shredded mozzarella cheese divided
- 2 tablespoons grated Parmesan cheese
- ½ cup marinara sauce divided
- Optional fresh basil or parsley to garnish
Equipment
- stockpot
- mixing bowl
- measuring cups
Directions
- Heat the oven to 350°F. Boil the shells in salted water following the package directions. Drain them while they are still firm enough to fill, since slightly underdone is fine.
- Stir the ricotta with the Italian seasoning, salt, pepper, and garlic powder. Fold in ¼ cup mozzarella and all of the Parmesan.
- Spread ¼ cup marinara in a 5×5-inch baking dish. Spoon the filling into the six shells and set them on the sauce.
- Top with the remaining ¼ cup marinara and the remaining ¼ cup mozzarella.
- Cover with foil and bake for 20 minutes. Uncover and bake for about 10 more minutes, until the cheese melts. Sprinkle with herbs before serving.
Nutrition
Serving: 296g | Calories: 658kcal | Carbohydrates: 59g | Protein: 35g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1573mg | Potassium: 640mg | Fiber: 4.4g | Sugar: 7.9g | Vitamin A: 1711IU | Vitamin C: 2.5mg | Calcium: 701mg | Iron: 3.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); jumbo pasta shells counted as dry pasta (10 g a shell), ¼ cup ricotta cheese counted as cheddar, ¼ teaspoon Italian seasoning counted as dried oregano, ½ cup shredded mozzarella cheese counted as fresh mozzarella. Brands and portions vary, so use it only as an approximation.