Recipe Cheat Sheet

Stuffed Shells

6 servings · prep 25 min · total 65 min

Preheat oven to 350°F
Have ready a 9x13-in baking dish
12 oz jumbo pasta shellsboil until just shy of al dente, drain and rinsestuff the shells withspread a third in the dish, set shells on top, spoon the rest oversprinkle overbake covered 350°F 30 min, then uncovered 10 min until bubbly
2 cups (15 oz) whole-milk ricottamix
1 cup mozzarella, shredded
1/2 cup Parmesan, grated
1 large egg
2 Tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
3 1/2 cups marinara sauce
1 cup mozzarella, shredded
1/2 cup Parmesan, grated
Recipe Cheat Sheet
Card image

Stuffed Shells, written out

Makes 6 servings. Prep 25 min, cook 40 min, ready in 1 hr 5 min.

Ingredients

  • 12 oz jumbo pasta shells
  • 2 cups (15 oz) whole-milk ricotta
  • 1 cup mozzarella, shredded
  • 1/2 cup Parmesan, grated
  • 1 large egg
  • 2 Tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 1/2 cups marinara sauce
  • 1 cup mozzarella, shredded
  • 1/2 cup Parmesan, grated

Before you start

  • Preheat oven to 350°F.
  • Have ready a 9x13-in baking dish.

Directions

  1. Boil until just shy of al dente, drain and rinse: jumbo pasta shells.
  2. Mix: whole-milk ricotta, mozzarella, Parmesan, egg, fresh parsley, salt, black pepper.
  3. Stuff the shells with: step 1, step 2.
  4. Spread a third in the dish, set shells on top, spoon the rest over: step 3, marinara sauce.
  5. Sprinkle over: step 4, mozzarella, Parmesan.
  6. Bake covered 350°F 30 min, then uncovered 10 min until bubbly: step 5.

More Pasta

Based on: [1] [2] [3] [4]