How Long To Boil Pasta Shells

How to Cook Pasta Shells

Finished stuffed pasta shells, ready to be served as a dinner. Image courtesy of: thepiwko/iStock/Getty Images. To prepare a simple and nutritious supper, cooking pasta shells is an excellent start. In addition to stuffing little shells into casseroles and soups, pasta shell recipes can include stuffing bigger shells with anything from blended cheeses to chopped vegetables and poultry, pork, or seafood. Preparing pasta shells is as simple as boiling them before using them, but time is critical while doing so.

Step 1

Fill a big pot half-full with water. Allow 4 quarts of water for every 1 pound of pasta you are cooking. Pasta shells expand significantly when cooked – 1 cup of dry pasta becomes 2 cups when cooked – so make sure there is enough of room in the pot to prevent them from sticking together or boiling over.

Step 2

Make sure that the water in the pot is coming to a rolling boil, which means that all of the water in the pot is moving. Putting the pasta shells in too soon might cause them to disintegrate a little bit rather than cook firmly, resulting in a sticky and unpleasant outcome that is difficult to remove.

Step 3

In a gentle stream, add the pasta shells, being careful not to be splattered by the hot water. Make sure to stir the shells in as you add them so that they don’t adhere to either the bottom of the saucepan or to one other.

Step 4

To cook the pasta shells, set the timer for the amount of time specified on the package. Generally speaking, pasta shells should be cooked between 9 to 14 minutes; however, overcooked shells will be mushy and limp, so don’t guess.

Step 5

Rinse one or two shells in cool water and taste them after the timer goes off to make sure they’re not contaminated. Pasta shells that have been cooked to the proper temperature should be firm but not crunchy.

Step 6

Pour the pasta shells into a colander set over a sink and gently shake them to allow the water to drain more quickly. Rinse them thoroughly with hot water to remove any excess starch, then gently agitate them, turning them over to release any trapped water that may have formed within. It is easier to keep your hand away from the rising steam if you use a long-handled spoon.

Step 7

Small shells should be added to your soup or casserole as soon as possible to prevent them from sticking together as they cool. Immediately before stuffing, spray a drizzle of olive oil and a sprinkle of salt and pepper over the shells, coating them to add flavor and prevent them from sticking together while they are waiting to be stuffed.

• Prepare the following ingredients: pot
• Water
• Long-handled spoon
• Timer
• Colander
• Olive oil (optional)
• Salt and pepper

Tip

An easy and nutritious snack for busy toddlers is plain, buttered spaghetti shells sprinkled with parmesan cheese (or ricotta).

Warning

It is not necessary to hurl pasta shells against the wall to check for doneness; this method is only effective with long noodles.

Medium Shells

With a form that resembles a seashell, it is simple to understand where the idea for the development of Medium Shells, also known as Mezzo Conchiglie, came from for the residents of the seaside villages of Naples and Genoa.

Its beautiful, concave form is covered in ridges, which add to its allure. Barilla® Medium Shells are created from products that are not genetically modified. Please see our stance statement for further details.

Perfect for.

Medium shells are frequently used in American-inspired pasta salads, as well as in the popular American dish macaroni and cheese. Traditional Italian dishes may contain dairy-based sauces, tomato-based sauces, pasta salads, and meat sauces, to name a few possibilities.

Suitable For

More Information about Allergens

IngredientsNutrition

To improve the flavor of the pasta, add a good pinch of sea salt to the boiling water before adding the pasta. Oil should not be added to the water since it hinders the sauce from adhering to the pasta. Please see our Help and Support page for further cooking suggestions.

COOKING YOUR PASTA

Preparation: Bring 4 to 6 quarts of water to a boil, season with salt to taste. Fill a pot halfway with boiling water and add the contents of the packet. Gently stir the ingredients together. Bring the water back to a boil. In order to get real “al dente” pasta, boil it uncovered for 8 minutes, stirring occasionally. Boil the pasta for an extra 1 minute if you want it more tender. Remove the pan from the heat. Drain the water well. Make a quick sauce using your favorite Barilla sauce and serve immediately.

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How to cook pasta shells? – Kitchen

Generally speaking, pasta shells should be cooked between 9 to 14 minutes; however, overcooked shells will be mushy and limp, so don’t guess.

How long do you boil shells?

2 inches of additional water should be placed over the shells. Bring a pot of water filled with shells to a boil. Allow approximately 5 minutes for the water to come to a rolling boil (longer if you have a lot of shells or larger ones). Remove the shells from the water with tongs and place them on a soft surface (such as a towel) to cool.

What is the correct way to cook pasta?

Instructions Bring a big saucepan of water to a rolling boil. After you’ve added the pasta to the water, give it a couple stirs to make sure the noodles don’t become stuck together. Stirring periodically, cook until al dente or softer, according to package guidelines, depending on desired texture. Drain the pasta and combine it with the selected sauce.

How do you know when shell pasta is done?

The only way to tell if it’s done is to try it out yourself! When you bite into it, it should be crunchy and solid to the bite. The longer pasta cooks, the gummier it becomes; therefore, if the spaghetti adheres to the wall, it is most likely overcooked. After cooking and draining the pasta, rinse it thoroughly.

How long do you boil pasta?

Preparation Time: Begin counting down from the time when the water comes back to a boil. The majority of pastas are ready in 8 to 12 minutes. When dry pasta has been cooked for approximately 4 minutes, taste it to see whether it is done. It is impossible to estimate precise cooking times since different shapes and thicknesses of pasta will take less or more time to cook depending on their shape and thickness.

How long boil small shell pasta?

PREPAREING YOUR PASTA Bring 4 – 6 quarts of water to a rolling boil, season with salt to taste, and remove from heat. Fill a pot halfway with boiling water and add the contents of the packet.

Gently stir the ingredients together. Bring the water back to a boil. In order to get real “al dente” pasta, boil it uncovered for 8 minutes, stirring occasionally. Remove the pan from the heat. Make a quick sauce using your favorite Barilla sauce and serve immediately.

Can you boil seashells to clean them?

Bring seashells to a boil by placing them in a saucepan and covering them with water. Allow for a few minutes of boiling time (the more shells the longer). One shell at a time may be removed by using tongs.

How do you make seashells shiny?

To clean your seashells, use a solution of bleach. Fill a saucepan halfway with water and bleach and set aside. Soak the shells in the solution for a few minutes. You may then take the shells from the solution once the coating has been removed. Allow your shells to dry completely after properly rinsing them. Baby oil or mineral oil can be used to restore the sheen to the shells.

Can you use vinegar to clean seashells?

In order to clean a seashell, it is preferable to scrape the seashell with vinegar rather than allowing the seashell to soak overnight. Washing the interior of the shell with vinegar, followed by a mixture of warm soap and water, may assist to remove dirt and may also help to neutralize the stench that is frequently associated with seashells, according to the manufacturer.

What is the general rule for cooking pasta in boiling water?

When cooking pasta in boiling water, the typical rule is to use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil for every pound of pasta you are cooking. In order to cook 6 pounds of dry spaghetti, 6 gallons of water, 2 teaspoons of salt, and 2 tablespoons of oil are required for 100 serves of spaghetti.

Should you put oil in pasta water?

No oil in the pot: According to Lidia Bastianich, “Do not — I repeat, do not — add oil to your pasta boiling water! ” It is claimed that olive oil prevents the pot from boiling over and prevents the pasta from clinging to one another. However, the prevailing belief is that it is more harmful than beneficial.

How can I make pasta taste better?

8 Ways to Make Canned Spaghetti Sauce Taste Better The number one thing to have is extra virgin olive oil. Making your sauce taste better will be made easier by using a generous amount of a delicious olive oil in the recipe. 2 – Garlic that has been freshly chopped. 3 – Meat & Poultry. 4 – Flakes of hot peppers. 5 – A glass of red wine. 6 – Herbs, either fresh or dried Cheese is number seven. cream and/or butter (number 8)

Why is my homemade pasta chewy?

The dough can be overworked if you are making it by machine, so be careful not to do so. This will make the pasta exceedingly tough and difficult to roll, and the resultant spaghetti will be too chewy as a result of this. To detect if the pasta is ready, cut a piece of the dough and look for small holes. Small holes indicate that further kneading is required. Allow for at least 1/2 hour of resting time before rolling out the dough.

Should you rinse pasta?

However, you should not rinse the pasta. The starch in the water is responsible for the sauce’s ability to stick to the pasta. Rinsing the pasta will chill it and prevent it from absorbing any of the sauce you’ve added. Unless you are making a cold meal such as a pasta salad, the only time you should ever rinse your pasta is while you are preparing it.

Why is my pasta chewy?

It’s possible that your pasta is chewy because it was undercooked or improperly kneaded, or because you didn’t allow your dough enough time to rest.

There are a variety of faults that might cause your pasta to feel chewy, especially if you are preparing fresh pasta from scratch. It is usually preferable to look for the root of the problem in order to discover the best remedy.

How to Cook Pasta for Perfect Results Every Time

When we don’t have a lot of time or energy to prepare a dinner, pasta is a popular choice. Although it is simple to boil pasta, if it is not done properly, it might wind up being either firm and chewy or soft and mushy—or, even worse, clumped together in one lump. The good news is that following a few easy instructions will result in properly cooked pasta every time, from filling the pot with water to combining the pasta with the sauce. A painting by Maritsa Patrinos, published in The Spruce in 2019.

Use the Right Pot

Perhaps you’ve observed that while preparing pasta on television, the chefs use tall pans. This is due to the fact that you must provide adequate space for the noodles to boil individually. If you cook the pasta in a shallow, broad pot, the pieces will tend to cling together as they cook. The amount of water needed to cook one pound of pasta is 6 to 8 quarts, depending on how much pasta you’re making. Of course, the volume of water in the pot is just as crucial as the temperature of the water.

Add Salt

Although it may seem that adding a pinch of salt to the water is an optional step, it is actually rather significant. The salt will flavor the pasta from the inside out, adding greater depth to the final meal and removing the need to rely only on the sauce to do all of the heavy lifting. The salt should be added once the water has come to a boil, with 2 teaspoons for every gallon of water being a fair rule of thumb. While it is possible to observe some of those TV chefs putting oil in the pasta water, this is not a smart idea in most cases.

Measure the Right Amount

Pasta, no matter what form it is, can be difficult to measure out; we frequently boil it by eye or cook the entire box of pasta. Approximately one cup of cooked pasta per person is the recommended serving size; one pound of dry pasta will serve four people as a main meal and six people as a first course.

Stir and Bring Back to a Boil

It is critical that you give the pasta a thorough toss after you have added it to the boiling water in order to separate all of the noodle pieces. It is possible to use a pasta mixing tool, which will grip the strands or other forms and assist draw them apart, or a set of tongs, which will gently grab and tug the pasta to ensure that it is not sticking together throughout the cooking process. Once the pasta is added, the water will gradually reduce in temperature from a rolling boil to a gentle simmer.

(Although you may wish to cover the pot partially, make sure to remove the lid after the water begins to bubble.) Pasta that is cooked at a low heat will get mushy and will have a propensity to clump together when served.

Test for Doneness

To make pasta “al dente,” which literally translates as “to the teeth,” many recipes demand for it to be cooked until it is hard when bitten and has a somewhat dense core and softer outside. If you don’t like your pasta al dente, you should cook it for a bit longer until it is tender. Many packets specify a cooking time (often by a minute or two), so you should taste test a piece near the end of the cooking period to determine whether it is to your liking before continuing.

You don’t want the noodle to be mushy, but you also don’t want it to be firm on the inside. If you can see a white center in the middle of the dish, it has to be cooked longer.

Reserve Some Cooking Water

While cooking pasta, it is usually a good idea to reserve some of the cooking water before draining the noodles so that you may use it to make a homemade sauce. The cooking water will not only help to thicken the sauce and aid in the sauce adhering to the pasta, but it will also loosen the mixture, allowing it to be distributed more evenly throughout the dish. Pasta cooking water is also an excellent solution for a sauce that has become excessively thick. Usually, about a 1/2 cup would enough, but feel free to scoop out a little more just in case.

Drain in a Colander

Once the pasta has done boiling, it should be removed from the hot water as soon as possible; if it is left in the water, it will continue to cook. Dump the pasta into a colander set in the sink and shake it gently to distribute the water evenly. If the recipe does not specify that the pasta should be rinsed, do not do so. There is a coating of starch left on the pasta that adds taste, enables the sauce to stick to the pasta, and thickens the sauce. More delicate forms of pasta, such as lasagna noodles and ravioli, should be taken from the water using a big, flat strainer or a metal wok strainer to avoid the pasta from ripping.

Finish Cooking the Pasta in the Sauce

Put the sauce in a large skillet or saute pan and heat it while the pasta is cooking to help the sauce stick better to the noodles. The pasta should be drained 1 to 2 minutes early (to enable some pasta water to remain on the noodles) and then stirred into the sauce in the skillet before serving. Using a gentle toss, cook the pasta and sauce for 1 to 2 minutes over high heat, until the pasta is done. Pasta strascicata is the name given to this method, and it is particularly well suited for use with creamy meat or vegetable sauces such as sugo alla bolognese and marinara sauce.

Fresh vs. Dried Pasta

Fresh and dry pasta are the two options for purchasing pasta. Pasta that has been dried and placed in a box is what we buy; fresh pasta might be wrapped in bags or plastic containers. So make sure you don’t overcook your pasta, which will cook in the time it takes the water to reach the second boil. Depending on the thickness and form of the dried pasta, it may take longer.

Pasta Cooking Step-By-Step

You are now prepared to produce a delicious pasta meal now that you are aware of the main guidelines to follow while cooking pasta.

1. To make one dish of pasta, fill a pot with one quart (4 cups) of water. Lid the saucepan and bring it to a boil over high heat
2. After the water comes to a boil, remove the cover and stir in 1 tablespoon coarse sea salt (a bit less if the salt is fine-grained) per quart of water until the water is completely dissolved. It should have a salty flavor, like sea water. When the water returns to a rolling boil, add the pasta and give it a thorough swirl with a pasta spoon or a wooden spoon to separate the pieces of spaghetti from one another. Wait for the water to come to a second boil before continuing. Check the pasta packaging for instructions on how long to cook the pasta. If no time is specified, follow these general guidelines, but be sure to check the pasta frequently to ensure that it is not overcooked: The cooking time for fresh pasta, particularly egg pasta (fettucine, tagliatelle, lasagna), is 3–5 minutes. Preparation time: 6 to 9 minutes for thin, dried durum wheat (eggless) pasta (spaghetti, shells, rotini). – Dried spaghetti takes around 8 to 9 minutes to cook, depending on the type and thickness of the noodles. Penne, ziti, tortigioni, trofie, and other thick dried durum wheat (eggless) pasta (about 12 to 15 minutes)
3. While the pasta is cooking, stir it occasionally to prevent the pieces from clinging to one another or to the pot’s bottom. Remove a portion of the pasta from the pot one minute before the indicated cooking time is up to see if it’s done or needs further time. Anal dente, or chewy “to the teeth” texture, or somewhat softer is preferred
4. Mushy, limp pasta should be avoided. Take a bite of the spaghetti to see whether it’s okay. You should not serve the pasta if there is a thin white line or a white dot(s) in the centre of the dish. Return the test piece to the water and simmer for another minute before testing it again
5. After the broken piece has turned a consistent, transparent yellow, drain the pasta. Toss the pasta in the sauce and serve immediately. You may mix the pasta with a little extra virgin olive oil and then add the sauce just before serving if you are not using it right away.

How to Cook Perfect Al Dente Pasta Every Time

Mastering the art of making the ideal al dente pasta does it feel like a never-ending science experiment? The easiest part is getting the water to boil and dumping in your pasta, after all. Isn’t it the timing that takes you off your stride? You’re not alone in feeling this way. Learning how to cook it right can be a little difficult because it depends on a number of things, including the type of pasta used and the amount of time spent in the pot.

Furthermore, when it comes to preparing dried pasta vs fresh pasta, there is a significant difference. For those who haven’t quite worked out how to make perfect al dente pasta yet, don’t worry, since we’re here to assist you.

What is Al Dente PastaHow Long Do You Cook Pasta?

To put it another way, the phrase “al dente” comes from an Italian phrase that literally means “to the teeth.” It is the overall firmness of your cooked noodles that is referred to as “al dente.” When a recipe asks for al dente pasta, it means that the pasta should be soft on the outside but still a little firm in the interior. When attempting to determine the proper cooking time for al dente pasta, keep in mind that the type of pasta you choose makes a substantial difference in the cooking time required.

Elbow Macaroni

Elbow macaroni is a favorite of many families, especially those with children who like a good basic macaroni and cheese recipe. Most dry pasta boxes will contain precise cooking directions on the box for preparing al dente elbow macaroni, such as how to cook elbow macaroni al dente. In order for this particular pasta to be cooked al dente, it should be cooked for 7-15 minutes; different brands may be bigger than others, so adjust cooking time appropriately. One of the most straightforward ways to determine whether you’ve done it right is to bite into a single noodle.

If, on the other hand, it is extremely mushy and limp, you have overdone it.

Pasta Shells

When it comes to learning how to make excellent al dente pasta, pasta shells are yet another difficult ingredient to master. And this is due to the fact that these shells are available in a number of distinct forms. However, while the outer edges of your shell may appear to be done, the inner-most portions of the pasta may require further cooking time. Pasta shells should be cooked for 8-9 minutes on average to reach the desired firmness, according to the package directions.

Fettuccine or Spaghetti

While fettuccine and spaghetti may appear to be identical, there are several important distinctions to keep in mind when establishing the right cooking time for each. In comparison to spaghetti, fettuccine is a thicker and denser noodle, whereas spaghetti is smooth and round. There are also different sizes of spaghetti available, such as thick or angel hair, which affects the amount of time it takes to cook. You should cook your noodles for around 10-15 minutes after the water has reached a boil and the noodles have been placed in the pot.

Pasta From Scratch

Cooking fresh pasta, on the other hand, is a whole other experience. The fundamental difference between fresh and dried pasta is that fresh pasta is already hydrated, but dry pasta rehydrates while it is being cooked. Pasta that has been freshly produced just needs a few minutes to cook thoroughly—about 2 to 3 minutes is sufficient to achieve al dente.

Get Ready to Start Playing With All-New Recipes

Now that you’ve learned how to make perfectly al dente pasta, it’s time to put your newfound knowledge to use. Try these different pasta recipes and you’ll be surprised at how delicious your handmade pasta can be!

Want to see more creative twists on your favorite meals, as well as helpful cooking advice for some of your favorite dishes? Make sure to visit our Spizzico blog for additional information! On November 30, 2020/Favorite Dishes,Weirdos, and More

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Question: How long do you boil pasta shells for?

Generally speaking, pasta shells should be cooked between 9 to 14 minutes; however, overcooked shells will be mushy and limp, so don’t guess.

How do you know when pasta shells are done?

The only way to tell if it’s done is to try it yourself! When you bite into it, it should be crunchy and solid to the bite. The longer pasta cooks, the gummier it becomes; therefore, if the spaghetti adheres to the wall, it is most likely overcooked. After cooking and draining the pasta, rinse it thoroughly.

How long do you boil long pasta for?

In a large saucepan, bring the water (along with salt and/or olive oil) to a boil. Once the water comes to a boil, add the pasta and cook for 8-12 minutes, depending on the form — see above. Drain the pasta and set it aside to steam dry for a few minutes, or until the surface of the spaghetti has become matte.

How do you cook dried pasta shells?

Instructions Bring the water to a boil in a big saucepan on the stove. After you’ve added the pasta to the water, give it a couple stirs to make sure the noodles don’t become stuck together. Stirring periodically, cook until al dente or softer, according to package guidelines, depending on desired texture. Drain the pasta and combine it with the selected sauce.

Why is my pasta so chewy?

Because the spaghetti is excessively thick, it will turn chewy when it is cooked. Most pasta should be rolled out to a thickness of 2-4mm, which is thin enough that you can see your fingers through it when you pinch it. Rolling pasta out by hand is difficult and you are unlikely to get a thin enough sheet, thus it is preferable to use a pasta roller to achieve thinner and more consistent pasta sheets.

Do you boil water before adding pasta?

The strong heat of boiling water is required to “set” the exterior of the pasta, which prevents the pasta from sticking together after it is cooked. The rapid boil is essential because the water temperature reduces when you add the pasta, but if you have a quick boil, the water temperature will remain high enough for the pasta to cook correctly.

Do you boil pasta on high?

No, you do not have to cook the pasta on a high heat setting. While nothing prevents you from doing so, you should keep an eye on the amount of water in your pot while you’re doing it.

How long do you boil rotini?

Cooking Pasta according to a Schedule

Dried Pasta Cooking Chart
	Cooking Time (minutes)
Rosamarina (orzo)	8 to 10
Rotelle	10 to 12
Rotini	8 to 10

What pasta shape cooks the fastest?

Generally speaking, smaller or thinner pasta forms cook more quickly than larger or thicker shapes. Instead of spaghetti or linguine, choose for slender angel hair, which cooks in four to five minutes rather than nine to ten minutes for traditional pasta.

How long do you cook pasta to be al dente?

Pasta that has been freshly produced just needs a few minutes to cook through completely—about 2-3 minutes is sufficient to get al dente.

Can I cook 2 boxes of pasta at once?

In a single pot, you may cook two pounds of spaghetti, fusilli, ziti, or any other variety of pasta you like.

Classic Stuffed Shells Recipe

Putting together this Classic Stuffed Shells Recipecouldn’t be much more simple! This dish is made with Ricotta, spinach, and Italian herbs and seasonings, and it is topped with marinara sauce and blanketed with cheese. Make Ahead: Ricotta stuffed shells store well and make a delicious freezer dinner to enjoy at a later date. A side of garlic bread and a simple salad completes this delectable supper! Cheese and pasta is just one of those pairings that I don’t think anyone can turn down if presented with the opportunity.

Although I packed these shells with a blend of Ricotta, Parmesan, spinach, and Italian herbs, the filling is completely customizable.

Do you have some fresh herbs bursting out in your garden?

Stuffed shells are an excellent present for a family with a new baby or for someone else in need since they are simple to prepare ahead of time and because the creamy, soothing filling is a favorite with everyone at the dinner table.

White Chicken Lasagna and Chicken Spaghetti Bake are two other wonderful casseroles that can be made ahead of time and stored in the freezer!

How to Make Stuffed Shells

The process of stuffing shells is rather straightforward if you have a few tricks under your sleeves. Here’s how to go about it:

1. Boil pasta shells until they are just about al dente (just to al dente). Because they will be cooked later, it is necessary that they be a little stiffer. Filling should be made as follows: Prepare the cheese and spinach combination
2. Shells should be filled as follows: Fill the shells to the brim. Bake the stuffed shells for about 30-35 minutes, or until the filling is bubbling.

SERVING SUGGESTIONS FOR STUFFED SHELLS

• Boil shells only until they are al dente (or even a little less). If you overcook them, they will come apart when you try to stuff them
• If you undercook them, they will fall apart when you stuff them. Filling your shells should be done with a piping bag or a large Ziploc bag with the tip cut off – this will allow you to do the task much more quickly and with less mess. Make a selection of ingredients that appeal to you. If you don’t care for basil, don’t include it in the recipe. If you don’t care for Ricotta, you may substitute cream cheese or cottage cheese. Choose a bottle of marinara sauce that has a fantastic flavor and is created with basic ingredients, or better yet, make your own homemade marinara sauce. Make filled shells with meat sauce in instead of the marinara for a heartier supper. To create a second batch of the recipe, double the recipe and place it in the freezer.

How Long Can You Keep Stuffed Shells in the Refrigerator?

Because they can be prepared ahead of time and stored in the refrigerator until ready to serve, stuffed pasta shells are ideal for dinner parties, hectic weeknights, and presenting to a new mother or family in the neighborhood. Providing all of your ingredients are as fresh as possible, you may prepare and chill these filled shells up to 24 hours ahead of time, if necessary. After that, just pop it in the oven and bake it according to package directions.

How to Freeze Stuffed Shells

Preparing filled shells in advance and freezing them for up to 3 months is another option. To freeze stuffed shells, prepare them as recommended in the casserole dish and wrap them tightly in plastic wrap, pressing the wrap against the shells to eliminate as much air as possible before placing them in the freezer. Wrap the container with foil and label it. Freeze for a maximum of 2 months. Cooking Frozen Stuffed Shells (from Frozen): Refrigerate for 24 hours to allow for defrosting. Preheat the oven to 350 degrees Fahrenheit and remove the plastic wrap.

Bake for a further 5 minutes after removing the foil.

More Cheesy Pasta Favorites

• Easy Homemade Lasagna– a classic
• Cheesy BeefMacaroni Casserole– a kid-friendly casserole with macaroni in a beef sauce
• Easy Homemade Lasagna– a classic
• Taco Lasagna– a fun variation on the classic dish, with your favorite toppings
• Casserole of homemade macaroni and cheese, which is a personal favorite
• Make your own chicken spaghetti (a reader favorite)
• Baked Ziti – Prepare ahead of time

Classic Stuffed Shells Recipe

Preparation time: 15 minutes Preparation Time38 minutes Time allotted: 53 minutes Servings6servings Putting together this Classic Stuffed Shells Recipe could not be simpler! They are delectable and cozy since they are made with Ricotta, spinach, and Italian herbs and flavors.

• There are 24jumbo pasta shells in this recipe
• 475grams extra smooth Ricotta cheese (about 2 cups)
• 225grams frozen spinach that has been thawed and wrung dry (about 12 cup)
• 13cup + 2 teaspoons extra virgin olive oil 1 cup shredded mozzarella cheese
• 1 egg
• 1 teaspoon salt
• 12 teaspoon dried parsley
• 14 teaspoon dried basil
• 14 teaspoon dried oregano
• Pinch black pepper
• 2 12 cups marinara sauce
• 1 cup shredded mozzarella cheese

FollowSpend with Pennies on Pinterest for more information.

• Bring a big saucepan of salted water to a boil, then reduce the heat. Add the pasta shells and bring the pot to a low boil, cooking just until the pasta is al dente (about 8 minutes). Drain the water and chill it immediately by passing it through cold water
• Combine the Ricotta, spinach, 1 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano, and pepper in a large mixing bowl. Place the mixture in a piping bag or big zipped bag and snip the end of the bag off
• Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish coated with nonstick spray
• Set aside. Preheat the oven to 350 degrees Fahrenheit. Divide the Ricotta mixture evenly between the shells and lay them in the pan that has been prepared. To fit, you might have to squish a little bit, but that’s fine. To finish, drizzle the remaining marinara sauce over the top, followed by the mozzarella cheese and 2 tablespoons Parmesan cheese. Baking for 30 minutes, or until the edges are bubbling and the cheese is melted, is recommended. Serve

429 calories, 34 grams of carbohydrates, 27 grams of protein, 20 grams of fat, 12 grams of saturated fat, 94 milligrams of cholesterol 1435 mg sodium, 663 mg potassium, 3 grams fiber, 6 grams sugar, 5500IU vitamin A, 9.2 mg vitamin C, calcium 545 mg iron 2.9 mg sodium 1435 mg potassium 663 mg fiber fiber sugar 6 grams sodium 1435 mg potassium (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

Course Main Course Italian Cuisine courtesy of SpendWithPennies.com.

We invite you to share this dish with your friends and family.

Please see my photo usage policy, which may be found here.

How To Cook Al Dente Pasta

Pasta is a popular dish in many countries, and the most crucial component of making pasta is to prepare it properly. ‘Al Dente’ means “to the point.” Pasta made by the Pastameans is solid to the bite after it is finished cooking (tender but firm). The word refers to the optimal consistency for pasta that requires only a short amount of cooking time. The overall flavor of any pasta meal is influenced by the texture of the pasta sauce used. It is beneficial to consume pasta al dente for health reasons.

• Italian meaning ‘to the teeth,’ al Dente refers to pasta that has been cooked just long enough so that it is neither too firm nor too soft, and whose texture can be felt by the teeth while biting down.
• Cook your pasta until it is ‘al dente,’ to keep the GI value low.
• If pasta is overcooked, it becomes mushy and absorbs all of the sauce, losing its flavor and texture in the process.
• Cooked pasta may be served as a toddler food by simply sautéing it in a little butter, salt, and pepper (or mild tomato sauce if you want), then topping it with cheese and serving it immediately.

Toddlers like being able to choose and eat their own meal, which makes pasta an excellent choice. It’s the perfect lunchbox snack since it’s easy to consume and doesn’t spill.

Few types of commonly used pasta and its cooking time

To improve the flavor of any pasta, add a healthy sprinkle of sea salt to the boiling water before adding the pasta. Bring the water to a boil, then season with salt to taste. Gently mix the pasta into the boiling water after it has been added. Bring back to a boil (boil uncovered) and cook, stirring periodically, for the time period listed below. Remove from heat and allow it cool completely.

• Penne should be done in 11-12 minutes
• Rigatoni should be done in 10-15 minutes
• Fusilli should be done in 10-13 minutes
• Fettuccine should be done in 8-13 minutes
• Spaghetti should be done in 12 minutes
• Shells should be done in 9-14 minutes. Shells are available in a variety of sizes, and cooking times vary based on the size of the shell. The time for macaroni and cheese is 9 to 12 minutes
• The time for ravioli and angel hair is 5 to 6 minutes
• The time for farfalle is 10 to 12 minutes
• And the time for farfalle and angel hair is 5 to 6 minutes. Cooking time for regular lasagna is around 9 minutes. Using oven-ready pasta means you don’t have to boil it beforehand
• You can use it directly from the package in your recipes. Simply stack it and bake it
• The moisture from the sauce will soften the lasagna while it’s baking. When compared to regular/traditional lasagna, no-boil lasagna is significantly faster to prepare.

Water ratio for boiling the pasta

• Boil 3 to 4 cups of water with 1 teaspoon salt for 1 cup of pasta (of any kind)
• Drain. a 6 to 8-quart pot, 4 to 6 quarts of water, and 1 to 2 teaspoons of salt are all you need to make 1 pound of pasta.

Few important points to remember while cooking the pasta

• Large pots are recommended for boiling pasta because they provide the pasta with the space it need for uniform cooking and prevent the pasta water from boiling over. For every pound of pasta, you should use at least 4 quarts of water. Adding salt will improve the flavor of the pasta, and because the salt drains out when the pasta is drained, the spaghetti will not be too salty. It is customary for me to add a small amount of oil to the water to prevent the pasta from sticking, but this is entirely optional. Instead, simply use a large saucepan with lots of water and toss the spaghetti occasionally to keep it from sticking together. It is not recommended to cook two different varieties or sizes of pasta in the same pot of water since they will complete cooking at varying times. Don’t split the long spaghetti noodles into two halves when you’re cooking them since the long noodles are designed to wrap around your fork as you spin it around your plate of spaghetti noodles
• Otherwise, they’ll fall apart.

Storing and reheating cooked pasta

What is the best way to refrigerate? Cook pasta ahead of time and use it in a variety of dishes throughout the day. Cook the pasta until al dente, drain, and stir with just enough olive oil to coat. Allow it cool fully before storing in a tightly sealed jar in the refrigerator. What is the best way to reheat -? Place the pasta in a microwave-safe bowl and microwave on high for one or two minutes, or until the spaghetti is warm, depending on the amount of pasta being used. If you wish to reheat a big quantity of pasta, slightly undercook the pasta before putting it in the refrigerator to cool.

1. What is the best way to freeze?
2. Freeze them in single layer in freezer-safe bags, and then lay them flat to cool.
3. The second method is to slightly undercook the pasta, drain it, stir it with enough oil, and set it aside to cool fully.
4. For longer variety noodles, arrange them in little nests on a baking sheet coated with parchment paper and flash freeze for a few minutes.
5. Observation –Pasta keeps well in the freezer for up to 3 months, and storing it in these two methods makes it easier to prepare later.
6. See below for recipes that use the Instant Pot as well as the traditional approach; I’ve included a few examples.

• Instant Pot Stuffed Shells with Spinach and Cheese
• Quick and Easy Instant Pot Stuffed Shells

Step by step picture of how to cook penne pasta

To make 4 cups penne pasta, you’ll need 12 cups water, 4 teaspoons salt, and 1 tablespoon olive oil, among other things. Place all of the ingredients in a large saucepan and bring to a boil over high heat, stirring occasionally. To a pot of boiling water, add the salt, oil (if using), and pasta, and gently stir. Cook for 12 minutes, stirring regularly, until the water returns to a boil (it will now boil uncovered) (make sure to closely watch from 10 minutes). Remove the pan from the heat. It’s important to remember that if you’re tossing the pasta with a sauce or if the recipe calls for cooked pasta water, you should conserve the necessary amount of water in a cup before draining the pasta into the Strainer (The starch in the cooked water can thin a thick sauce and help sauces stick to the noodles).

Now In the kitchen sink, place a strainer to catch any debris. Strain the pasta and water through a fine-mesh strainer to remove all of the excess liquid. Pasta is now ready to be utilized in your favorite recipes (see notes below for running it under cold water).

Cheese + Spinach Stuffed Shells

One of the secrets to putting this Sunday night dinner-worthy meal on the table any day of the week is to skip the boiling step. Save yourself the time and effort of boiling the noodles by just filling them with uncooked noodles. Place them in a basic tomato sauce, sprinkle with shredded mozzarella, and bake until al dente perfection is achieved in the oven.

It’s true! You DON’T need to boil your pasta anymore!

• In the baking dish, the moisture from the red sauce and water will cook the giant shell noodles to al dente perfection, right in the dish! As a result, you won’t have to worry about filling a pot with water, waiting for the water to boil, cooking the noodles, or straining the noodles
• You also won’t have to worry about trying to hold on to slippery noodles while somehow magically cramming the cheesy spinach filling into them. Uncooked noodles are, without a doubt, more simpler to handle and stuff – so thank you very much

How to make stuffed shells:

Saute the onion in the olive oil with a pinch of salt and pepper for 5 minutes, turning constantly, until translucent. Garlic, oregano, and sage should be added at this point. Continue to cook for another minute or two. Toss in the spaghetti sauce. Fill the container with water. Stir in the freshly cut parsley until everything is well-combined. In a large mixing bowl, combine the spinach, ricotta, approximately a quarter of the mozzarella, all of the Parmesan, the egg, and a pinch of salt and pepper.

In two tablespoon portions, fill uncooked jumbo shells with the filling mixture.

Cover the dish with tin foil or a lid to keep the cheese from melting too quickly.

Garnish with freshly cut parsley and serve immediately.

Tips for making the best baked pasta:

• Then, fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water), shake the water up in the pasta jar, and carefully pour it into the pan. If you create these shells ahead of time, you can store them in the fridge until you’re ready to bake them. This will ensure that you get every last drop of sauce out of that jar. Afterwards, simply follow the baking directions shown below. Because the pasta will be going into the oven cold, plan on baking it for a few minutes longer than usual. Make your own cheese gratings. Purchase a block of cheese and shred it by hand! Cheese that has been pre-shredded has been treated with cellulose to prevent the shreds from sticking together. This also implies that it won’t melt as quickly as usual. I’ve discovered that purchasing cheese in blocks is often less expensive than purchasing pre-shredded cheese

If you liked these stuffed shells, you’re going to love these other delish pastas:

• One-Pot Mushroom Stroganoff
• Wonton Ravioli with Arugula Pesto
• Easy Tomato + Garlic Bucatini
• No-Boil Baked Manicotti
• 30 Minute Baked Ravioli
• Easy Homemade Lasagna
• 30 Minute Baked Ravioli

Stuffed Shells with Cheese

One of the secrets to putting this Sunday night dinner-worthy meal on the table any day of the week is to skip the boiling step. Save yourself the time and effort of boiling the noodles by just filling them with uncooked noodles. Place them in a basic tomato sauce, sprinkle with shredded mozzarella, and bake until al dente perfection is achieved in the oven.

• Approximately 10 minutes of prep time, 50 minutes of cooking time, and 1 hour of total time are required. Yield: 10 – 12 servings1 × Category:Pasta
• Method: Stovetop + Oven
• Cuisine: Italian
• Preparation time: 30 minutes

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 5 cloves minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 tablespoon extra-virgin olive oil a 24 oz. jar of your favorite spaghetti sauce
• 12 oz. water
• 4 teaspoons fresh chopped parsley, divided
• 3 oz. fresh spinach, chopped
• 15 oz. full-fat ricotta cheese
• 8 oz. shredded mozzarella cheese
• 2 oz. shaved Parmesan cheese
• 25jumbo shells, uncooked Kosher salt and freshly cracked pepper are used in this recipe.

1. In a large saucepan, heat the olive oil over medium heat
2. Sauté for 5 minutes, turning regularly, until the onion is translucent. Season with salt and pepper to taste. Cook for another minute or two after adding the garlic. Preheat the oven to 350 degrees Fahrenheit. Add the oregano, sage, spaghetti sauce, 12 oz. water, 2 tablespoons fresh chopped parsley, and a couple more pinches of salt and pepper to taste
3. Mix well. Serve immediately. While you’re filling the shells, keep the sauce simmering on medium heat. In a large mixing bowl, add the spinach, ricotta, approximately a quarter of the mozzarella, all of the Parmesan, the egg, and a sprinkle of salt and pepper
4. Mix well. Fill uncooked jumbo shells with a couple teaspoons of filling each shell
5. Bake for 20 minutes at 350 degrees. Place the stuffed jumbo shells in a single layer in the sauce and set aside. Cover with tin foil or a lid until the mozzarella cheese is melted and the dish is finished. Preheat the oven to 400°F and bake for 40-50 minutes, or until the noodles are cooked through. Broil the cheese for 1-2 minutes on high heat, or until it is golden brown
6. Garnish with freshly cut parsley and serve immediately.

Notes

Then, fill the empty 24 oz. pasta sauce jar halfway (with 12 oz. of water), shake the water up in the pasta jar, and carefully pour it into the pan. This will ensure that you get every last drop of sauce from the jar! Please feel free to prepare these shells ahead of time and store them in the refrigerator until you are ready to bake them. Afterwards, simply follow the baking directions shown below. Because the pasta will be going into the oven cold, plan on baking it for a few minutes longer than usual.

Purchase a block of cheese and shred it by hand!

This also implies that it won’t melt as quickly as usual.

Baked pasta, vegetarian stuffed shells, spinach stuffed shells, stuffed shells with spinach, baked pasta, vegetarian stuffed shells This piece was first published in November of 2018 and has been updated.

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Mastering the art of making stuffed shells should be at the top of your to-do list when it comes to learning how to cook Italian-American cuisine. Stuffed shells are a robust lunch that is packed with typical Italian-American tastes such as zesty tomato sauce and creamy ricotta cheese filling. They are a satisfying and hearty supper that always strikes the pinch. Of course, baking it in a large baking dish is the best option, but baking it in individual serving plates results in a really attractive display.

Watch this video.

She shares pearls of wisdom along with her recipe. Bring on the apron, get the shells and ricotta, and get to work filling! Chelsea Kyle photographed the scene, while Rhoda Boone styled the food.

1. Drain the Ricotta

To make the filling rich and creamy rather than loose and wet, begin by draining the ricotta of any extra whey. This will help to make the filling rich and creamy rather than loose and wet. Using cheesecloth, line a colander or fine-mesh sieve with a bowl and lay it over a sink to drain. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours (or up to overnight).

2. Make the Tomato Sauce

The sauce is the second stage in making a fantastic filled shell. Bastianich’s recipe asks for producing a fresh tomato sauce by pureeing entire canned tomatoes (a food mill or a food processor works well for this), then boiling the puree down with garlic, red pepper flakes, and basil until it is thick and creamy. You may also use Marcella Hazan’s traditional three-ingredient tomato sauce for a quicker and easier version of this recipe (just canned tomatoes, onion, and butter). Alternatively, for an even simpler solution, consider these suggestions for spicing up a jar of tinned sauce.

3. Make the Cheese Filling

As soon as the ricotta has been drained, it’s time to start making the cheese filling! Remove the whey from the ricotta (or make it into a smoothie) and set aside. In a medium-sized mixing bowl, combine the drained ricotta with some cubed fresh mozzarella, grated Parmigiano-Reggiano, and herbs. Some recipes additionally use Pecorino Romano cheese in their cheese combination, while others incorporate spinach at this stage as an optional ingredient. Add salt and pepper to taste before beating one egg and stirring it into the mixture; this will assist to bind everything together when the shells are cooked.

4. Cook the Shells

Bring a saucepan of salted water to a boil, then add the shells and bring the water back to a boil. The shells should be cooked until softened but still firm, according to Bastianich, which should take around 7 minutes. If you cook the shells for an excessive amount of time, they will tear when you try to stuff them, and the pasta will get mushy since it continues to cook while the stuffed shells bake. Remove the shells from the boiling water with a slotted spoon and place them in a dish of ice water to halt the cooking process completely.

Food styling by Olivia Mack Anderson and photography by Chelsea Kyle

5. Stuff the Shells

Drain the shells and prepare to fill them after they have cooled. Preheat the oven to 425 degrees Fahrenheit. 3/4 cup tomato sauce should be used to line the bottom of a medium baking dish (about 10 by 15 inches). Carefully ladle 2 teaspoons of filling into each shell, nestling the shells into the baking dish at the bottom of the pan. The shells will be filled, but not to the point of being overcrowded. Pour the remaining sauce over the shells, being sure to coat each one completely.

Place a single layer of finely sliced fresh mozzarella on top of the shells and press down firmly. Using tiny baking plates, divide the shells and sauce amongst them, then top each with a slice of mozzarella for a more stunning appearance or individual pieces that can be frozen.

6. Bake and Serve

After you’ve finished assembling the stuffed shells, bake them for approximately 25 minutes, or until the mozzarella is browned and bubbling on the tops. Remove from the oven and set aside for 5 minutes before serving. Add a side of garlic bread and a bottle of Chianti to round off a genuinely typical Italian-American dinner experience. Cheers to a good meal!

How to Make Stuffed Pasta Shells

Thank you for stopping by! It is possible that this content contains affiliate links. For further information, please go to mydisclosure. If you’re seeking to prepare a very stunning Italian pasta supper, this is unquestionably one of the top three recipes on my list. Italian filled pasta shells not only have a beautiful aesthetic, but they are also really simple to create – as you’ll see in my video tutorial, which follows. This recipe appeals to me since it is a good change from traditional pasta dishes such as spaghetti or lasagna, while yet utilizing many of the same components such as ricotta and pasta sauce.

How to Avoid Overcooking the Pasta Shells

One of the most important components of this dish is to make certain that the pasta shells are not overcooked when they are boiled. You want to cook them until they are approximately halfway done. The time they spend in the oven baking will allow them to complete the rest of the cooking process. The same as with any other pasta bake recipe, it is critical to ensure that there is no exposed pasta during the baking process. You want it coated with Italian sauce on top, otherwise the exposed sections will get hard, which is not a good thing for your dish.

Pasta Shell Filling Options – I chose Spinach

As part of the filling for this dish, I’ve used spinach as a substitute for traditional spinach. You have the option of leaving this out, but you’ll be astonished at how many people like it this way instead. Spinach and ricotta go together like peanut butter and jelly, and they’re especially good with filled shells. Even saying this makes my mouth swim with anticipation of the deliciousness to come! Watch the short video below to show just how easy it is to cook this dish from scratch. You should be able to accomplish it if I can!

Italian Stuffed Shells Recipe

An Italian meal that is simple and straightforward to prepare! Preparation time: 15 minutes Cooking Time: 30 min. Time allotted: 45 minutes

• 1/2 cup grated Romano or Parmesan cheese
• 1 boxjumbo pasta shells
• 4-5 cup pasta sauce (about 32-40 oz)
• 2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Romano or Parmesan cheese
• 1 bag frozen chopped spinach (thawed and drained)

1. Preheat the oven to 350 degrees Fahrenheit. Boil the shells until they are almost done in a big saucepan. Approximately 3/4 of the specified cooking time (approximately 7 minutes)
2. Drain the water and rinse it with cold water. In a medium-sized mixing dish, combine the cheeses and spinach
3. Each shell should be filled with the mixture. Using a heavy coating of sauce, cover the bottom of a baking dish. Place the packed shells (open side up) on a baking sheet and generously cover with sauce, finishing with the remaining mozzarella cheese. 30 minutes or until the chicken is thoroughly cooked and the sauce is simmering
4. Cover with aluminum foil Take it out of the oven and eat it

1. If you run out of space in your baking dish, stack the shells but put a layer of sauce on top before adding the next layer of shells. 2. TIP2: When it comes to cheese, don’t become too concerned with exact measurements. There is no single approach or recipe that works for everyone. Make do with what you’ve got. TIP3: Serve with a delicious salad, such as Italian green beans, and some garlic bread to round off the meal.

Kitchenware, Gadgets and Tools Recommended for Use in this Recipe:

These stuffed shells are filled with three different varieties of cheese, then topped with marinara sauce and more cheese before being baked till golden brown. This traditional comfort meal recipe is perfect for serving a large group of people! For a quick and easy lunch that is sure to delight both kids and adults, I turn to baked spaghetti, lasagna roll-ups, or these cheese filled shells with a creamy sauce. Stuffed shells are a popular meal for a good reason: they’re filling, beautiful to look at, and simple to prepare.

And who could possibly say no to all of that cheese? This variation, which includes ricotta, parmesan, and mozzarella cheeses, as well as a spicy marinara sauce, makes for a filling and delicious supper.

How do you make stuffed shells?

Prepare the pasta shells by boiling them for a few minutes. Meanwhile, assemble the filling by combining ricotta, mozzarella, and parmesan cheeses, as well as spices and an egg, while the shells are baking. Fill each baked shell with the cheese mixture, using a spoon or a piping bag if desired. Fill the bottom of a baking dish halfway with marinara sauce, then place the shells on top of the sauce. More sauce should be poured over the shells, and mozzarella cheese should be sprinkled on top. Bake the pasta covered for 15 minutes, then uncover for another 15 minutes, or until golden and bubbling.

Tips for the perfect pasta

• Keep in mind that the shells will continue to cook for another 1-2 minutes after they’ve been placed in the oven. I like full milk ricotta and mozzarella cheeses, but if you’re wanting to save a few calories, you may use half skim. Instead of using pre-shredded cheese, you may grate your own from scratch. In my experience, pre-grated cheeses purchased at the shop are often covered with anti-caking chemicals and preservatives, and so do not melt as easily. Make the preparations for this meal up to 8 hours before you intend to bake it. Wrap the dish in aluminum foil and place it in the refrigerator until you’re ready to serve it. It is possible that you may need to add an additional 10 minutes to the baking time to account for the cooled pasta. Select a high-quality jarred marinara sauce for your pasta. In general, I like the Newman’s Own or Classico brands.

Flavor variations

This is a conventional form of baked shells with a cheese filling, but you can make it your own by adding a number of other ingredients to suit your preferences.

• To add protein to the cheese mixture, crumble 8 ounces of cooked crumbled mince beef, Italian sausage, or ground turkey and stir it in. You might also experiment with shredded cooked chicken. Spinach, mushrooms, onions, red bell peppers, broccoli, zucchini, or kale are some of the vegetables that can be added to the cheese filling up to 1 cup in quantity. Make certain that the veggies are properly chopped and cooked before adding them to the mixture. Sauce: Replace the marinara sauce with a creamy Alfredo sauce, or make a robust bolognese-style meat sauce in its place. In place of the three varieties of cheese I’ve described, you may substitute cream cheese, tiny curd cottage cheese, provolone, fontina, asiago, or romano
• Or a combination of the three.

Can you freeze stuffed shells?

This recipe can keep in the freezer for up to 3 months and taste just as good. Assemble the shells, then wrap them securely in plastic wrap and place them in the freezer. When you’re ready to dine, bake the shells from frozen, keeping in mind that they’ll need an additional 30 minutes of cooking time. Additionally, leftover shells that have already been cooked can be frozen in individual-sized pieces. Using the microwave, reheat shells that have already been baked in 90-second intervals until they are thoroughly heated.

How long are stuffed shells good for?

In the refrigerator, stuffed shells will keep their freshness for up to 4 days, making them an excellent alternative for meal preparation. Baked shells can be stored in the pan with aluminum foil to keep them from drying out, or they can be transferred to an airtight container.

More pasta recipes you’ll love

• Cajun Shrimp Pasta, Baked Ziti, Chicken Spaghetti, Bacon Mac & Cheese, and Mushroom Pasta are some of the dishes on the menu.

Stuffed Shells Video

These stuffed shells are filled with three different varieties of cheese, then topped with marinara sauce and more cheese before being baked till golden brown. This traditional comfort meal recipe is perfect for serving a large group of people! Course MainCuisineItalianKeywordstuffed shells in a tomato sauce Preparation time: 25 minutes Cooking Time: 30 min. 55 minutes is the total time allotted. Servings 6 calories488 kilocalories

• Boiled according to package specifications
• 24jumbo pasta shells 3 cups shredded mozzarella cheese, divided
• 2 tablespoons Italian seasoning
• Salt and pepper to taste
• 15 ounces ricotta cheese 1 egg
• 1/2 cup grated parmesan cheese
• 3 cups marinara sauce (split)
• 2 tablespoons minced parsley
• Cooking spray

• Preheat the oven to 375 degrees Fahrenheit (180 degrees Celsius). Prepare a 9″x13″ baking pan by spraying it with cooking spray. 1 1/2 cups of the marinara sauce should be spread evenly around the bottom of the pan. In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, the Italian seasoning, the egg, the salt, the pepper, and the parmesan cheese. To blend, stir the ingredients together. Make sure to fill each shell halfway with the ricotta mixture before placing them on the baking tray. Then top with the leftover marinara sauce and the remaining 1 1/2 cups of mozzarella cheese. Wrap the dish with aluminum foil. Bake for 20 minutes at 350°F. Remove the pan from the oven and bake for a further 10 minutes, or until the cheese is melted and beginning to color
• After that, garnish with parsley and serve

488 calories|35 grams of carbohydrates|30 grams of protein|26 grams of fat|15 grams of saturated fat|115 milligrams of cholesterol|1193 milligrams of sodium|630 milligrams of potassium|3 grams of fiber|7 grams of sugar|1460 international units (IU) of vitamin A|10 milligrams of vitamin C|561 milligrams of calcium|3 milligrams of iron