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Stuffed Shells III

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A classic, comforting dish featuring jumbo pasta shells stuffed with a rich blend of three cheeses, baked in a savory tomato sauce. Perfect for a hearty vegetarian meal.

Ingredients

Scale
  • 1 (12 ounce) package jumbo pasta shells
  • 1 (32 ounce) container ricotta cheese
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 1/4 cup grated Parmesan cheese for topping

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  3. In a large bowl, mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1/2 cup Parmesan cheese, eggs, parsley, salt, and pepper.
  4. Spread about 3/4 cup pasta sauce in the bottom of a 9×13 inch baking dish.
  5. Stuff each cooked shell with the cheese mixture and place in the baking dish.
  6. Pour the remaining pasta sauce over the shells, then sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  7. Cover with foil and bake for 45 to 60 minutes, until cheese is melted and sauce is bubbly.

Notes

For a richer flavor, try adding a pinch of nutmeg to the cheese mixture. Let the stuffed shells rest for 5–10 minutes after baking for easier serving. These shells freeze well for make-ahead meals.

Nutrition

Find it online: https://www.receipster.com/stuffed-shells-recipe/

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