Feta and Herb Stuffed Shells
Elevate your weeknight dinner game with these irresistible Feta and Herb Stuffed Shells that combine creamy, tangy feta with a medley of fresh herbs for a Mediterranean-inspired twist. Jumbo pasta shells are perfectly cooked and stuffed with a luscious blend of ricotta, Parmesan, and feta cheeses, paired with aromatic garlic, parsley, and basil for a burst of flavor in every bite. Baked to bubbly perfection in a rich marinara sauce and topped with gooey mozzarella, this comforting dish is as beautiful as it is delicious. Ready in under an hour, it’s an ideal meal for busy nights or when entertaining guests. Serve these cheesy stuffed shells with a fresh green salad or crusty bread for a complete and satisfying dinner experience. Perfect for pasta lovers, this recipe is a must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 cup Feta cheese, crumbled
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 cloves Garlic, minced
- 1 large Egg, lightly beaten
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions, reducing the cooking time by 1-2 minutes to keep them slightly firm. Drain, rinse with cold water, and set aside.
In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, and lightly beaten egg. Season with salt and black pepper. Mix until the filling is well combined.
Lightly grease a 9x13-inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly across the bottom of the dish.
Carefully spoon the cheese and herb filling into each of the cooked pasta shells, being careful not to overstuff. Arrange the stuffed shells in the prepared baking dish, open side up.
Pour the remaining 1 cup of marinara sauce evenly over the shells, ensuring they are well coated.
Sprinkle the shredded mozzarella cheese on top of the marinara-covered shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving.
Garnish with additional chopped parsley or basil if desired, and serve warm.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 608 mg | 47% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 178 mg | 4% | |
*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.
