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Baked stuffed shells with tomato sauce and melted mozzarella

Fresh Herb and Ricotta Stuffed Shells

A delicious pasta dish filled with ricotta, mushrooms, and herbs, baked in a tomato sauce and topped with mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 400
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 8 .8 oz box jumbo pasta shells
  • 3 tbsp olive oil
  • 8 oz white mushrooms
  • 1 tbsp chopped garlic
  • 2 cups ricotta
  • 1 large egg
  • 3 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 1/4 tsp grated lemon zest
  • 1/2 cup grated Parmesan
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1 /2 cup store-bought tomato sauce
  • 1/2 cup grated mozzarella

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Cook the 1 8.8 oz box jumbo pasta shells in boiling salted water for 8 minutes, or until al dente.
  3. Heat the remaining 2 tablespoons of olive oil in a skillet over high heat.
  4. Combine the 2 cups ricotta, 1 large egg (beaten), 3 tablespoons chopped parsley, 2 tablespoons chopped basil, 1/4 teaspoon grated lemon zest, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
  5. Fold the reserved mushroom mixture into the ricotta mixture and stir until well combined.
  6. Fill each cooked jumbo pasta shell with a portion of the ricotta and mushroom mixture.
  7. Spread 1 cup of the store-bought tomato sauce across the bottom of a 9 x 13-inch casserole dish.
  8. Arrange the filled shells in neat rows within the casserole dish.
  9. Spoon the remaining 1/2 cup of store-bought tomato sauce over the arranged shells, then sprinkle evenly with the 1/2 cup grated mozzarella.
  10. Bake for 35 minutes, or until the sauce is bubbling and the mozzarella cheese is melted and lightly golden.