Cheesy Stuffed Shells W/ Semi-Homemade Sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I used my favorite lasagna cheese mixture to fill these shells. Also added some extras to a jarred sauce to give it some pizzaz. The family devoured them! Ingredients:
1 lb jumbo pasta shells |
16 ounces ricotta cheese (i used part-skim) |
1/2 cup parmesan cheese, grated, divided |
2 cups mozzarella cheese, shredded, divided |
2 eggs |
2 tablespoons garlic powder |
2 tablespoons italian seasoning |
salt and pepper |
2 tablespoons olive oil |
1 garlic clove, chopped |
1 (14 ounce) can italian-style stewed tomatoes |
1 (24 ounce) jar marinara sauce |
Directions:
1. Cook pasta according to package directions.
2. While water boils combine Ricotta cheese, 1/4 cup Parmesan cheese, 1 cup Mozzarella cheese, eggs, garlic powder, Italian seasoning, and salt and pepper. Place in refrigerator.
3. In medium saucepan cook garlic in olive oil once softened add stewed tomatoes. Simmer 8-10 minutes.
4. Add jar of marinara sauce to saucepan.
5. Cover and reduce heat to low.
6. Once cooked pasta has cooled, preheat oven to 375 degrees Fahrenheit.
7. Drizzle baking pan with olive oil, and ladle a small amount of sauce into bottom.
8. Stuff pasta with cheese filling.
9. Spoon remaining sauce over stuffed shells and top with the rest of the Mozzarella and Parmesan cheeses.
10. Bake covered for 25 minutes.
11. Uncover and bake 10 to 15 more minutes until cheese is lightly browned.
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