~ cheesy stuffed shells ~
My family love these shells over the meat filled version. Any cheeses would work, according to your liking. I switch them up at times, but always come back to our original version. Enjoy!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
Many
Ingredients
- 2 pounds container ricotta cheese
- 1 cup fresh shredded parmesan cheese
- 2 - eggs plus 2 yolks
- 3 cups fresh shredded mozzarella
- 1 tablespoon dried parsley flakes
- 1 teaspoon each - garlic powder and black pepper
- 1/2 teaspoon salt
- 16 ounces favorite pasta sauce
- 1 - 12 ounces large stuffing type shells
- I - topped with 4 ounces of fresh mozzarella , shredded
How To Make ~ cheesy stuffed shells ~
-
Step 1Prepare shells per box directions. Al dente works great, rinse. In a medium bowl, mix together the cheeses. Beat eggs lightly and stir them in along with the salt, pepper and garlic powder. -
Step 2Preheat oven to 375 degree F. Using a casserole dish, spread a thin layer of sauce on the bottom of dish. Evenly stuff each shell and lay cheese side up into dish, until full. You may need to use another dish. Continue until cheese is gone. If you have extra noodles, I just fill in the crack with them.
-
Step 3Ladle sauce across the middle of each shell, cover with foil and bake for 45 minutes. Remove foil and sprinkle the top with more mozzarella. Place back into oven until cheese is melted and pasta bubbling. I usually heat up extra sauce and serve with.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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