Stuffed Cheese Shells (Print Version)

# Ingredients:

01 - 3 cups marinara sauce.
02 - 8 ounces jumbo pasta shells (about 18 shells, plus a few extras).
03 - A pinch of salt.
04 - Freshly ground black pepper.
05 - 1 teaspoon garlic powder.
06 - 15 ounces of whole milk ricotta cheese.
07 - 8 ounces of mozzarella cheese, shredded (save some for later).
08 - 1/2 cup grated Parmesan cheese.
09 - 1 large egg.
10 - 1 tablespoon parsley, chopped.
11 - 1 tablespoon basil, chopped.
12 - 1 teaspoon dried oregano.
13 - 3 garlic cloves, minced or crushed.
14 - Topping ingredients:
15 - 1/2 to 1 cup extra shredded mozzarella cheese.
16 - 1/2 teaspoon dried oregano.

# Instructions:

01 - Get your oven set to 350°F and lightly oil a 9x13 baking dish.
02 - Boil the pasta shells until they’re firm but cooked. Cool them down enough to handle.
03 - In a bowl, stir together ricotta, egg, garlic, herbs, Parmesan, and most of the mozzarella until well combined.
04 - Layer marinara sauce on the bottom of the dish. Stuff each pasta shell with the cheese blend and set them upright, seam side up.
05 - Sprinkle the remaining mozzarella and a bit of oregano on top. Bake for about 20-25 minutes.

# Notes:

01 - This dish can be prepped a day in advance.
02 - It stays fresh in the fridge for 3-4 days.
03 - Cook a few extra shells just in case any break during cooking.

Back