Stuffed Jumbo Pasta Shells
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- uncooked jumbo pasta shells
- 32 oz
- spaghetti sauce with or without meat (or make your own)
- 15 oz
- ricotta cheese
- 4 oz
- shredded mozzarella cheese
- 1/2 c
- grated parmesan cheese
- 2 Tbsp
- chopped fresh flat leaf parsley
- 1/2 tsp
- ground pepper
- 2 large
- olive oil
- dried italian seasoning
- additional parmesan cheese, if desired
- 1 c
- pesto sauce
1Heat oven to 350 degrees. Cook pasta in boiling water for 8 minutes. Drain and cool immediately with cold water. You want them to be a little firm yet, for they will continue to cook in the sauce in the oven. Drain and place open side down on paper towels.
2In large bowl, stir together ricotta, mozzarella, parmesan, parsley, pepper, and eggs until completely combined.
3Spread the spaghetti sauce evenly into a 9 x 13 baking pan. (When using jarred sauce instead of making my own, I always add 1/2 tsp. each of italian seasoning, dried oregano leaves, and garlic powder).
4Stuff the shells with the cheese mixture and place in 4 x 6 rows on top of the spaghetti sauce in pan, leaving a little space between them. To make stuffing the pasta shells easier, I put my filling into a disposable pastry bag. If you don’t have a pastry bag, you can put it into a Ziploc bag and cut a corner off. Pipe cheese filling into shells.
5Brush the tops with olive oil with a pastry blush. Sprinkle with Italian seasoning.
6Cover loosely with foil and bake about 45 minutes or until hot and the cheese is set.
7Let rest for about 10 minutes before serving. Sprinkle with additional parmesan cheese, if desired. Serve with pesto sauce. Yields: 3 shells and 2 TBS. pesto sauce per person.