Easy Cheese Stuffed Shells

Picky Pants has turned 15 (I know, I can't believe it either!!!).  I thought she was picky before, but now she has decided to become vegetarian. So, for now, I'm trying to incorporate dishes everyone in the family can enjoy and respect that she's now in high school and is old enough to make decisions about what she's going to put in her body.  Vegetarian, or not, this dish is AMAZING!  Super yummy.  Super Cheesy.  Super Easy!  It can even be made the night before or warmed in a crock pot.  Enjoy :)

1 container ricotta cheese
1/4 cup grated Parmesan cheese
2 1/2 cups shredded mozzarella cheese (reserve 1/2 cup for topping)
1 package jumbo shells
2 TBSP parsley
1 tsp pepper
1 tsp salt
1 jar marinara sauce

Cook jumbo shells according to package directions.
Combine ricotta, Parmesan, 2 cups mozzarella, and seasonings.  Set aside.
Lightly spray a 9x13 baking dish.  Spread 1/2 cup marinara sauce in a thin coat along the bottom.  Stuff shells with cheese mixture and place open side up in the baking dish.  Evenly pour remaining marinara on stuffed shells and sprinkle with the last 1/2 cup grated mozzarella.  Bake uncovered at 350 Degrees F 20-30 minutes, or until bubbly.

This can be made the night before and refrigerated until cooking.  Baking time will increase.
The stuffed shells can also be layered in a crock pot and cooked on low 2-4 hours.


I love your recipes so much! I prefer to stuff the shells before I cook them. Just add 1 cup of water to the marinara sauce, then cover with foil and cook for 1 hour. I've also done it as a freezer meal. Definitely a family favorite!