Cheese Stuffed Shells in Marinara

Recipe Rating:	4 Ratings5
Category:	Pasta
Serves:	6
Prep Time:	15 Min
Cook Time:	35 Min

Ingredients

12	jumbo pasta shells (cooked/towel dried)
4 oz	mozzarella cheese, low-fat (shredded)
8 oz	ricotta cheese, part-skim
2 oz	parmesan cheese, fat-free (grated)
1 large	egg
1/4 tsp	ground black pepper
15 oz	marinara sauce

Pinched by hogies, and 413 more.

Randi Williams

Cooked to Perfection

Los Angeles, CA (pop. 3.8M)

dharmasmommy

Member Since Feb 2010

Randi's Notes:

If you don't like marinara sauce, a nice cream sauce or traditional pasta sauce will suffice.

Comments from the Test Kitchen:

If it's got tons o' cheese, chances are I'm going to like it! Indeed, I LOVE these. Simple as they are, they pack one big flavor punch. I add a little garlic to the cheese when I make 'em, but season to your liking.

Directions

Preheat oven to 350 degrees.

Combine 3 ounces of mozzarella, all of the ricotta and Parmesan, egg and pepper in a medium bowl.

Stuff each shell with cheese mix.

Place in ungreased 2 quart rectangular baking dish.

Pour sauce over shells.

Bake for 25 minutes or until sauce bubbles.

Top with remaining mozzarella.

Bake for an additional 5 minutes or until cheese is melted.

Comments

6 comments

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Sherri Woods sherri2007

May 19, 2010

Stuffed shells are one of my absolute favorites! I've never made them though so I'm excited to try this! =]

Jan Rusk MamaRusk

Jun 20, 2010

EASIEST way to stuff any pasta: put (cooled) filling into a zipper lock bag. Smoosh down into one corner and snip off that corner with scissors. Squeeze filling into pasta! I happen to own pastry bags and use those, but I've used this trick many times when at someone else's home or when we're camping.

Lisa Frye LisaRF

Aug 25, 2010

Randi, made these for dinner tonight and they were simply wonderful! Hubby enjoyed very much! I just changed one thing and instead of putting mozzarella on the top, I used a blend of shredded colby and swiss. Will definitely be using this recipe again! :)