Ingredients
Scale
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 6 slices turkey bacon, cooked and chopped
- ½ cup chicken ham, diced
- 1 cup roasted vegetables (butternut squash, carrots, zucchini, or your choice)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- 2 cups tomato sauce or marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
- In a medium bowl, combine ricotta, ½ cup mozzarella, Parmesan, turkey bacon, chicken ham, roasted vegetables, garlic, and Italian herbs. Mix until even and season with salt and pepper.
- Spoon filling into each pasta shell and place in the prepared baking dish.
- Pour tomato sauce evenly over the stuffed shells.
- Sprinkle remaining mozzarella over the top.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
- Allow shells to rest for 5 minutes before serving.
Notes
Make ahead: Assemble a day in advance and refrigerate until ready to bake.
Freezer-friendly: Freeze unbaked shells in a foil-covered dish for up to 3 months.
Customization: Swap vegetables or cheeses as desired. Add fresh herbs before serving for extra flavor.
Prevent sticking: Lightly oil shells after boiling and place on a sheet pan before stuffing.
- Prep Time: 25
- Cook Time: 35