Ricotta Stuffed Shells
Healthy recipes offer you Ricotta Stuffed Shells, we hope you like it
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Servings: 6
Ingredients
- 3 CUP MARINARA SAUCE
- PASTA:
- 8 OZ JUMBO SHELLS 18 SHELLS BUT THROW IN A FEW EXTRAS
- SALT
- FRESH CRACKED BLACK PEPPER
- 1 TSP GARLIC POWDER
- RICOTTA FILLING:
- 15 OZ WHOLE MILK RICOTTA CHEESE
- 8 OZ SHREDDED MOZZARELLA CHEESE DIVIDED
- 1/2 CUP FRESH GRATED PARMESAN CHEESE
- 1 EGG
- 1 TBSP MINCED PARSLEY FRESH OR DRY
- 1 TBSP MINCED BASIL FRESH OR DRY
- 1 TSP DRY OREGANO
- SALT
- FRESH CRACKED BLACK PEPPER
- 3 GARLIC CLOVES PRESSED
- TOPPING:
- MOZZARELLA CHEESE
- DRY OREGANO
Instructions
- PREHEAT THE OVEN TO 350° AND LIGHTLY GREASE A 9×13 BAKING DISH.
- PASTA:
- TIP: SEASON WATER THAT PASTA IS COOKED IN TO INFUSE IT WITH MORE FLAVOR.
- TIP: THIS RECIPE MAKES ABOUT 18 STUFFED SHELLS BUT COOK 2-3 EXTRA SHELLS JUST IN CASE SOME RIP AND BREAK APART.
- COOK JUMBO SHELLS PASTA ACCORDING TO THE PACKAGE INSTRUCTIONS UNTIL THEY ARE AL DENTE. YOU WANT THE SHELLS TO BE JUST SLIGHTLY UNDER-COOKED BECAUSE THEY WILL FINISH COOKING IN THE OVEN.
- ONCE COOKED, STRAIN, AND SET ASIDE TO COOL DOWN ENOUGH TO BE HANDLED.
- RICOTTA FILLING:
- WHILE PASTA IS COOKING, MIX THE FILLING.
- COMBINE RICOTTA CHEESE, EGG, HERBS, PRESSED GARLIC, PARMESAN CHEESE, MOZZARELLA CHEESE, AND SEASONING IN A MIXING BOWL. USE A FORK TO MIX EVERYTHING WELL, UNTIL ALL INGREDIENTS ARE EVENLY INCORPORATED THROUGHOUT. (SET ASIDE ABOUT 1/3 CUP OF SHREDDED MOZZARELLA FOR TOPPING.)
- BAKING:
- SPREAD ABOUT 3 CUPS OF MARINARA SAUCE OVER THE BOTTOM OF THE 9×13 BAKING DISH AND SPREAD IT EVENLY.
- FILL EACH SHELL WITH ABOUT 1.5-2 TABLESPOONS OF RICOTTA FILLING AND PLACE IT IN THE PAN.
- TIP: I DON’T LIKE TO PLACE SHELLS SEAM DOWN BECAUSE THE FILLING OFTEN LEAKS OUT OF THE SHELLS, SO PLACE SHELLS IN THE PAN SEAM UP.
- SPRINKLE SOME MOZZARELLA CHEESE AND OREGANO OVER EACH SHELL AND BAKE FOR ABOUT 20-25 MINUTES.