Stuffed pasta shells


Prep 25 min

Cook 40 min

Serves 6


  • jumbo pasta shells  6 ounces (about 24)
  • part-skim ricotta  1-1/2 cups
  • low-fat cottage cheese  1-1/4 cups
  • egg  1 large, beaten
  • garlic clove  1 minced
  • fresh parsley  2 tablespoons, finely chopped
  • oregano  1 teaspoon, dried
  • salt  1/2 teaspoon, or to taste
  • black pepper  1/8 teaspoon
  • marinara sauce  2-1/2 cups
  • parmesan  1/4 cup grated


  1. Bring large saucepan filled two-thirds full 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, filled side up. Spoon remaining marinara over top and sprinkle evenly with Parmesan. Bake until sauce is bubbling, about 20 minutes.
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Stuffed pasta shells

This classic stuffed pasta shell dish is perfect for a family meal, potluck dinner, or casual dinner party.

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