Ricotta Stuffed Shells
Quick, simple, classic & delicious Stuffed Shells with LOADS of cheese ♥
Ingredients
- 1 box of Jumbo Shells 12 oz
- 2 pounds ricotta cheese approx 4 cups
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese divided
- 2 eggs
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 jars of your favorite Tomato Sauce 24 oz each
Instructions
- Preheat oven to 350°
- Cook pasta in salted water until al' dente. Drain.
- Mix together ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, eggs, parsley, oregano, basil, salt, garlic powder & black pepper. Set aside.
- Pour 1 jar of sauce in a lightly greased 13x9 baking dish.
- Fill each shell with cheese mixture.
- Place shell in dish on top of sauce - seam side up.
- Continue with all shells. When dish is full, create a second layer. You can spread a spoonful of sauce over bottom layer of shells to prevent sticking.
- Pour remainder of second jar of sauce over shells. Sprinkle with 1/4 cup Parmesan cheese.
- Cover with aluminum foil and bake for about 30 - 35 minutes.
Notes
If you need a little something more than just cheese, try omitting a bit of the ricotta and adding in your favorites. Fresh chopped broccoli, spinach, mushrooms, peppers, browned ground beef, crab meat or crisp bacon.
Tried this recipe?Let us know how it was!