Stuffed Pasta Bake
A comforting baked pasta dish featuring jumbo shells stuffed with a creamy cheese mixture, topped with marinara and melted mozzarella for a hearty, family-friendly meal.
Ingredients
Instructions
- Combine Ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic, and parsley flakes; mix well.
- Spread 1 cup of spaghetti sauce onto a 10 x 6-inch baking dish.
- Fill each cooked and drained jumbo shell with approximately 2 tablespoons of the cheese mixture; place shells on top of the sauce.
- Spoon the remaining sauce over the shells.
- Sprinkle with shredded Mozzarella cheese and remaining Romano cheese.
- Cover the dish.
- Bake at 350°F for 30 to 35 minutes or until thoroughly heated.
Tips & Substitutions
For extra flavor, consider adding spinach or sautéed mushrooms to the cheese mixture. You can substitute cottage cheese for Ricotta if desired. If you prefer a bit more spice, add red pepper flakes to the sauce. Make sure to cook the jumbo shells al dente, as they will continue cooking in the oven. This recipe is a great way to use up any leftover marinara sauce.
Serving Suggestions
Serve the stuffed pasta bake with a side salad or garlic bread for a complete meal. It pairs beautifully with Zucchini Italiano or a light tomato-based pasta dish like Tomato And Basil Linguine. For added freshness, sprinkle chopped basil or parsley on top before serving. This dish is also great for potlucks or family gatherings.
Storage & Reheating
Store leftover stuffed pasta bake in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps maintain the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Pasta Bake contains roughly 1301 calories, with 29g protein, 181g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (64% of the Daily Value), protein (57% of the Daily Value), and calcium (47% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stuffed pasta bake ahead of time?
Yes, you can prepare the dish up to the baking step and cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re baking it straight from the fridge.
Can I freeze the stuffed pasta bake?
Absolutely! You can freeze the assembled dish before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It’s best consumed within three months. When ready to eat, thaw it in the refrigerator overnight and bake as directed, adding time if necessary.
What can I substitute for Romano cheese?
If you don’t have Romano cheese, you can use grated Parmesan cheese as a substitute. It provides a similar flavor profile and texture. For a non-dairy alternative, consider using nutritional yeast, which adds a cheesy flavor without the dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).