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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe on after my son asked for stuffed shells like my niece made for him. She shared her secret. I also made extra and they froze and reheated well. Ingredients:
18 large pasta shells |
1 teaspoon salt |
1 (15 ounce) container ricotta cheese |
2 large eggs |
1 cup parmesan cheese, grated |
2 cups mozzarella cheese, grated |
2 teaspoons parsley |
1 (26 ounce) jar pasta sauce |
Directions:
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to boil over high heat.
3. Add 1 teaspoon of salt and the pasta shells to the water.
4. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes.
5. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
6. While shells are boiling in a large bowl mix the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley.
7. Put about 1 cup of pasta sauce into a 9x12 casserole dish.
8. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. I put my filling in a ziploc bag and used it as a pastry bag.
9. Place the filled shells into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours. I froze the filled shells at this point.
10. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.
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