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  • Writer's pictureJessica Larit

Stuffed Shells!!

Ok, even I can admit this is not the best picture! It is so hard to capture a good picture because of all the sauce and cheese. I will say that this meal is absolutely delicious and will be a BIG hit with your family. My kids always beg for me to make this. It is really easy to put together and goes great with a side salad, garlic bread, and a glass of red wine.

Give it a try, you won't be disappointed! xo

Prep time:15 minutes Cook time: 30 minutes


-1 package of large/jumbo pasta shells

-1 28 oz can of San Marzano Crushed tomatoes

-1 15 oz can of San Marzano whole peeled tomatoes

-2 cloves of garlic (chopped- for the sauce)

-1 clove of garlic (chopped- for the ricotta

-1/4 cup pesto

-1 1/2 cups shredded mozzarella (divided)

-1 cup parmesan (divided)

-1 egg

-2 tablespoons fresh basil chopped (divided)

-15 oz Ricotta Cheese

-a pinch of salt, pepper, red pepper flakes

Next Step:

-Preheat oven to 425 F and take out a large baking dish.

-Put a large pot of water on to boil.

-Start your marinara sauce. In a sauce pan on the stovetop add the crushed tomatoes, the whole peeled tomatoes (blend the whole tomatoes first before adding it in, you can also use an electric vegetable hand mixer to blend.) then add the garlic, 1 tablespoon of basil, salt, pepper, and red pepper flakes. Set heat to medium and mix until it starts to bubble, then turn to low and simmer. Make sure to stir occasionally.

-When the water starts to boil make sure to add salt to your water and then cook your pasta shells. Only cook 3/4 of the time and then take out and strain.

-While your shells are cooking, start making the ricotta mixture. In a small bowl add the ricotta, 1 cup of shredded mozzarella, 1/2 cup parmesan, the pesto, 1 egg, and a pinch of pepper. Mix to combine.

-When your shells are done, strain them and quickly rinse with cold water so they stop cooking. It will also make it easier to handle.

-In your baking dish, add a thin layer of marinara sauce on the bottom.

-Fill the shells with the ricotta mixture and place on top of the sauce in the baking dish.

-Then add more marinara sauce on top of the shells.

-Sprinkle the remaining mozzarella and parmesan on top of the sauce and shells.

-Bake in the oven for 20 minutes.

-Then quickly broil for 3 minutes to brown the cheese on top.

-Take out and serve immediately.


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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