Ricotta Stuffed Shells Pasta (Printable Version)
# What You’ll Need:
01 -
20 jumbo pasta shells
02 -
24 ounces marinara sauce
03 -
15 ounces ricotta cheese
04 -
1/3 cup grated parmesan cheese
05 -
1 large egg
06 -
3 tablespoons fresh chopped parsley
07 -
1 teaspoon Italian seasoning
08 -
3/4 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
10 -
1 cup shredded mozzarella cheese
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Add the jumbo pasta shells and cook for 8 minutes, or until al dente. Drain and rinse under cool water.
02 -
Preheat the oven to 350°F. Spray a 9x13-inch pan with non-stick spray. Spread 1 cup of marinara sauce evenly on the bottom of the pan.
03 -
In a small bowl, combine ricotta cheese, parmesan cheese, egg, parsley, Italian seasoning, salt, and black pepper.
04 -
Using a small cookie scoop or a piping bag, fill each pasta shell with approximately 1 1/2 tablespoons of the cheese mixture.
05 -
Place the stuffed shells in the prepared pan. Top with the remaining marinara sauce and shredded mozzarella cheese. Cover with foil and bake for 20-25 minutes. Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese is bubbly.
# Additional Notes:
01 -
Prepare the dish ahead of time and freeze before baking for a convenient meal.
02 -
Bake the frozen dish for approximately 50 minutes, or until hot and bubbly.