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Stuffed Shells for One

Course Main Course
Cuisine American
Keyword baked pasta for one, ricotta stuffed shells, single serving stuffed shells, small batch pasta bake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 serving
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

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 5x5-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.