Stuffed Shells For One

• servings: 1 serving
• active time: 15 minutes
• total time: 45 minutes

Ingredients

6 uncooked jumbo pasta shells

¼ cup ricotta cheese

¼ teaspoon Italian seasoning

⅛ teaspoon garlic powder

⅛ teaspoon salt

⅛ teaspoon black pepper

½ cup shredded mozzarella cheese (-divided)

2 tablespoons grated parmesan cheese

½ cup marinara sauce (-divided)

Optional: fresh basil or parsley for topping

Directions

Heat the oven to 350°F (177°).

Cook the shells in water according to package instructions, stirring occasionally to keep the pasta from sticking to the pot, then drain and set aside.

Mix together the ricotta, Italian seasoning, garlic powder, salt, and pepper in a medium-sized bowl.

Stir in ¼ cup of mozzarella and the parmesan cheese.

Spread ¼ cup of marinara sauce in the bottom of a 5x5-inch baking dish. Fill each shell with the ricotta mixture and place in the baking dish.

Spoon the remaining ¼ cup of marinara sauce over the shells, then sprinkle the remaining ¼ cup of mozzarella cheese over the tops.

Cover the baking dish with foil and bake for 20 minutes.

Uncover the dish, then bake for an additional 10 minutes or until the cheese has melted.

Sprinkle with fresh basil or parsley if desired and enjoy hot.

Nutrition

• Serving Size: 6 stuffed shells
• Calories: 467 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Cholesterol: 52 mg
• Sodium: 1068 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 28 g