Stuffed Shells
Description
Make an easy, delicious dinner in less than an hour with this fantastic recipe. The vegetarian pasta dish is full of cheese, and seasonings that are sure to make it a big hit at your house.
Ingredients
20 jumbo shells plus a few extra in case some tear
3 c. marinara sauce, store bought or homemade
Filling:
15 oz. Ricotta cheese
2 c. shredded Mozzarella cheese, divided
1/3 c. grated Parmesan cheese, plus more for topping, if desired
4 oz. cream cheese, softened at room temperature
1 large egg, lightly beaten
2 T. fresh parsley, finely chopped (or 2 t. dried)
1/2 t. dried oregano, optional
1/2 t. sea salt
1/2 t. freshly ground black pepper
1 large garlic clove, pressed/minced
Directions
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Preheat oven to 350 degrees F. Lightly butter the sides and bottom of a 9x13 casserole dish.
Cook shells according to package instructions, boiling 1 minute less than instructed on package. Drain; cool several minutes; separate and place on a baking sheet while preparing the filling.
While the shells are boiling, start making the filling.
Layer the casserole dish with several spoonfuls of marinara sauce, lightly coating the bottom.
Prepare filling by stirring together Ricotta cheese, 1 1/2 c. Mozzarella cheese, 1/3 c. Parmesan cheese, cream cheese, egg, parsley, garlic, oregano, salt, and ground pepper until well-combined. Spoon into the prepared shells.
Evenly spread the remaining marinara sauce over the stuffed shells. Top with remaining 1/2 c. Mozzarella cheese and a sprinkle of the grated Parmesan cheese, if desired.
Lightly spray one side of a piece of aluminum foil with cooking spray; loosely place the sprayed side down over the stuffed shells.
Bake covered, 20 minutes; remove foil; bake another 5-10 minutes.
Makes 20 jumbo shells.