Cheesy Stuffed Shells W Semi Homemade Sauce
Indulge in ultimate comfort food with these Cheesy Stuffed Shells with Semi-Homemade Sauce—a perfect balance of creamy, cheesy goodness and rich tomato flavor. Featuring jumbo pasta shells generously stuffed with a luscious blend of ricotta, mozzarella, Parmesan, and fragrant herbs, this dish is made even more enticing with a robust tomato sauce that's partially homemade for convenience and depth. The sauce, with its combination of crushed tomatoes, tomato paste, sautéed onion and garlic, and Italian seasoning, perfectly complements the savory filling. Topped with gooey melted cheese and baked to perfection, this recipe serves as a soul-satisfying dinner for families or gatherings. Simple yet impressive, it’s ideal for busy weeknights or casual weekends when you crave a taste of classic Italian comfort food. Garnish with fresh parsley and pair with garlic bread or a crisp salad to elevate your meal!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 small Yellow onion
- 3 cloves Garlic cloves
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Italian seasoning
- 0.5 cups Water
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a medium bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, chopped parsley, dried basil, dried oregano, salt, and black pepper. Mix thoroughly and set aside.
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Stir in crushed tomatoes, tomato paste, water, sugar, and Italian seasoning. Let the sauce simmer for 10-15 minutes. Remove from heat and set aside.
Spread 1 cup of the prepared sauce evenly over the bottom of a 9x13-inch baking dish.
Spoon the ricotta mixture into each cooked pasta shell and place them in the baking dish, seam side up. Repeat until all shells are stuffed and arranged snugly in the dish.
Pour the remaining sauce over the stuffed shells, ensuring they are evenly coated.
Sprinkle the remaining cup of mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the shells rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 37.0 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4065 mg | 313% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
