I have been making this for a couple of years now and it is still a family favorite! It is so simple and delicious. Even my little picky eaters will lick their plates clean!
Easy Ricotta Stuffed Shells Recipe
These stuffed shells are so simple and delicious. Even my little picky eaters will lick their plates clean!
Serving people
Ingredients
- 12 ounces jumbo pasta shells
- 2 eggs, beaten
- 15 ounces low-fat ricotta cheese
- 16 ounces low-fat cottage cheese
- 16 ounces shredded Mozzarella cheese, divided
- 8 ounces grated parmesan cheese, divided
- 1 Tablespoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 28 ounces pasta sauce
- 8 ounces fresh mushrooms, sliced
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined.
- Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly.
Notes
Freezer Meal Instructions:
You can freeze these after assembling them – I like to put them in an aluminum foil pan and then freeze them. Pull them out and cook them from frozen. You might have to add a few minutes to the cooking time to make sure they are cooked all the way through.
Nutrition
Calories: 612 kcal · Carbohydrates: 45 g · Protein: 46 g · Fat: 28 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 129 mg · Sodium: 2207 mg · Potassium: 734 mg · Fiber: 3 g · Sugar: 9 g · Vitamin A: 1357 IU · Vitamin C: 8 mg · Calcium: 820 mg · Iron: 3 mg
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