Jumbo stuffed pasta shells make up this comforting but impressive dinner. This recipe is also a great way to use up leftover ham after a special occasion dinner. Serve it with garlic bread and a green salad.

Yield: Serves 6.



  • 8 oz (250 g) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup finely chopped or ground cooked ham
  • 2 tbsp chopped fresh parsley
  • 1/8 tsp garlic powder
  • 1 large egg, lightly beaten
  • 24 jumbo pasta shells, cooked, rinsed and drained
  • 1 jar (700 mL) tomato-based pasta sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp freshly grated Parmesan cheese


  1. Preheat oven to 350°F.
  2. To prepare filling, combine ricotta, mozzarella, ham, parsley, garlic powder, and lightly beaten egg .
  3. Spoon about 1 tbsp of filling into each cooked pasta shell.
  4. Spread 3/4 cup pasta sauce in bottom of a greased 9x13 inch baking dish. Place stuffed shells in a single layer on top of pasta sauce. Pour remaining pasta sauce over top.
  5. Bake, covered, at 350°F until bubbly and heated through, about 30 - 35 minutes.
  6. Remove baking dish from oven. Uncover and sprinkle with 1 cup mozzarella cheese and Parmesan cheese. Continue baking, uncovered, for 10 minutes or until cheese is melted.
Nutritional analysis per serving:

355 calories, 19.7 g fat, 23.4 g protein, 21.7 g carbohydrate, 2.6 g fibre, 918 mg sodium

Tip: Ham can be finely chopped or ground using a mini food processor. Cook a few extra pasta shells as some may break during cooking. Do not overcook pasta shells as they will lose their shape. They should be cooked just until al dente (tender but firm).