American cuisine

Easy

Stuffed Pasta Shells

Name: Stuffed Pasta Shells
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz. Jumbo Pasta Shells; 30 oz. Whole-Milk Ricotta Cheese; 0.5 cup Grated Romano Cheese; 2 tbsp. Minced Fresh Parsley; 12 piece Fresh Basil, Cut Into Chiffonade; 2 count Eggs; 1 pinch Freshly Ground Black Pepper; 8 oz. Parmesan, Grated; 50 oz. Marinara Sauce; 8 oz. Mozzarella Cheese, Grated; 2 slice Crusty French Bread, for Serving

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Whenever you’re in the mood to eat some cheesy pasta, this recipe is just perfect! Jumbo pasta shells are stuffed with a delicious three cheese mixture of ricotta, Romano, and Parmesan cheeses. So delicious!

Recipe

PRE TIME: 12 min

COOKING TIME: 33 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

8 oz. Jumbo Pasta Shells
30 oz. Whole-Milk Ricotta Cheese
0.5 cup Grated Romano Cheese
2 tbsp. Minced Fresh Parsley
12 piece Fresh Basil, Cut Into Chiffonade
2 count Eggs
1 pinch Freshly Ground Black Pepper
8 oz. Parmesan, Grated
50 oz. Marinara Sauce
8 oz. Mozzarella Cheese, Grated
2 slice Crusty French Bread, for Serving

Directions:

Step 1

Preheat the oven to 350ºF. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 8 minutes; make sure not to overcook. Drain and rinse in cool water. Set aside.

Step 2

In a bowl, mix together the ricotta, Romano, parsley, basil, eggs, some salt and pepper and half of the Parmesan. Stir until combined.

Step 3

To assemble, coat the bottom of a baking dish with some sauce. Fill each half cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining.

Step 4

Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.