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Three-Cheese Stuffed Shells

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Jumbo shells stuffed with ricotta, mozzarella and Parmesan, baked in pasta sauce.

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 the oven to 350°F (175°C).
  2. Cook the shells in lightly salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
  3. Mix the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, eggs, parsley, salt and pepper.
  4. Spread about 3/4 cup sauce in the bottom of a 9×13-inch baking dish.
  5. Stuff each shell with the cheese mixture and arrange in the dish.
  6. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella and 1/4 cup Parmesan.
  7. Cover with foil and bake 45-60 minutes, until the cheese is melted and the sauce is bubbly.

Notes

A pinch of nutmeg in the filling adds depth. Let the shells rest 5-10 minutes after baking. They freeze well for make-ahead meals.

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

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