Easy Four Cheese Stuffed Shells
Description
This is a fantastic Italian meal that comes together in a snap! It tastes similar to manicotti but is so much easier to prepare.
Ingredients
Kosher salt
8 oz. jumbo pasta shells
30 oz. whole-milk Ricotta cheese
1/2 c. grated Romano cheese
2 T. minced fresh parsley
12 leaves fresh basil, cut into chiffonade
1 large egg
freshly ground black pepper
8 oz. grated Parmesan cheese, divided
2-3 jars good-quality marinara sauce
8 oz. grated Mozzarella cheese
crusty French bread, for serving
Directions
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Preheat oven to 350 degrees.
Bring a large pot of well salted water to a boil. Add the pasta shells; cook for half of the cooking time on the package instructions, making sure NOT to overcook. Drain; rinse in cool water; set aside.
In a bowl, mix together Ricotta and Romano cheeses, parsley, basil, egg, salt and pepper, to taste and half of the Parmesan cheese; stir until combined.
Assembly.
Coat the bottom of a baking dish with some marinara sauce. Fill each half-cooked shell with the cheese mixture; place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top shells with the remaining sauce. Sprinkle on the Mozzarella and extra Parmesan.
Bake until hot and bubbly, about 25 minutes.
Serve with crusty French bread and perhaps a side salad.
6-8 servings.