Stuffed pasta shells

Total Time:   1 hr 5 min   Prep: 25 min  Cook:  40 min  Serves: 6
Difficulty: Easy

This classic dish of marinara-drenched pasta stuffed with ricotta, cottage cheese, and garlic is perfect for a family meal, potluck gathering, or casual entertaining.


Uncooked jumbo shells

6 oz, (about 24)


Part-skim ricotta cheese

1¼ cup(s)


1% low fat cottage cheese

1¼ cup(s)



1 large, beaten


Garlic clove(s)

1 clove(s), medium, minced


Fresh parsley

2 tbsp(s), freshly chopped


Dried oregano

1 tsp(s)


Table salt

½ tsp(s), or to taste


Black pepper

¼ tsp(s)


Store bought marinara sauce

2½ cup(s)


Grated Parmesan cheese

¼ cup(s)


1. Bring large saucepan filled two-thirds full of salted water to boil. Add shells, reduce heat, and simmer until shells are just tender, about 10 minutes. Drain well, shaking strainer to remove as much water as possible; let cool slightly

2. Preheat oven to 375°F. Spray 7-x-11-inch baking dish or 2-quart gratin dish with nonstick spray.

3. Meanwhile, stir together ricotta, cottage cheese, egg, garlic, parsley, oregano, salt, and pepper in large bowl.

4. Spread about 3/4 cup marinara in prepared dish. Spoon ricotta mixture evenly into shells, filling each one just barely full. Arrange in baking dish, filling side up. Spoon remaining marinara sauce over top and sprinkle evenly with Parmesan. Bake until sauce is bubbling, about 20 minutes.

5. Serving size: 4 stuffed shells with sauce