Cheese Stuffed Peppers and Pasta Shells


  • 3 whole red or green peppers
  • ½ box jumbo shells or manicotti noodles, cooked
  • 1 lb ricotta cheese
  • 1 ½ cups shredded mozzarella
  • ½ cup fresh grated Parmesan
  • 2 eggs
  • 1 tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 jar marinara sauce (or about 2-3 cups homemade sauce)
  • Additional grated Parmesan cheese (optional)

Cooking Instructions:

  1. Preheat oven to 350°F
  2. If using peppers, cut peppers in half and remove seeds.
  3. Combine cheeses, eggs and seasonings. Stuff peppers (or cooked pasta shells/manicotti noodles) with cheese mixture. Place a small amount of sauce in the bottom of the baking dish. Place stuffed peppers/shells/manicotti in pan. Pour remaining sauce over the top of the filled peppers or shells.
  4. Bake, covered, at 350°F for 45 minutes. Uncover, sprinkle with additional Parmesan cheese, if desired, and bake 5-10 minutes longer.

ALTERNATE PREPARATION: Add well-drained chopped spinach and/or other sautéed vegetables (mushrooms, onions, zucchini/squash, eggplant) to cheese mixture; stuff and bake as directed.

Source: No Empty Chairs

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