Stuffed Shells
Jumbo pasta shells cooked just to al dente so they don't tear, filled with a ricotta mixture properly seasoned with parmesan, garlic, and herbs - seasoning the ricotta filling itself, not just the sauce, is what most bare-bones versions skip, leaving the filling bland.
⏱ 55 min🍽 6 servings
dinneritalianvegetarian
Ingredients
- •20 jumbo pasta shells, cooked just to al dente
- •2 cups ricotta cheese
- •1 egg
- •1/2 cup grated parmesan
- •1 clove garlic, minced
- •1 tsp Italian seasoning
- •Salt and pepper to taste
- •2 cups marinara sauce
- •1 1/2 cups shredded mozzarella
Steps
- 1.Preheat oven to 375°F.
- 2.Cook the pasta shells just until al dente according to the package, being careful not to overcook them or they'll tear when stuffed.
- 3.Mix the ricotta cheese with the egg, parmesan, garlic, Italian seasoning, salt, pepper, and half the mozzarella - seasoning the filling itself is what keeps it from tasting bland under the sauce.
- 4.Spread a layer of marinara in a baking dish, stuff the shells with the ricotta mixture, and arrange on top.
- 5.Cover with remaining marinara and mozzarella, then bake for 30 minutes until bubbly.