I was very fortunate to grow up having a Mom who was (is) an excellent cook. And I know my passion for cooking and baking resulted from her amazing meals and desserts. Thanks Mom! One of my (many) favorites was her amazing stuffed shells. I think this recipe is pretty close to the one she used to make 🙂
- 1 12 oz. package jumbo pasta shells
- 2 eggs, beaten
- 1 32 oz. container ricotta cheese (I use light)
- 8 oz. finely shredded mozzarella cheese, low moisture, part skim (plus extra for sprinkling on top)
- 4 oz. grated parmesan cheese
- 1 tbsp. dried parsley
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder (optional)
- Pasta sauce or my turkey sausage bolognese
- Preheat over to 350 degrees.
- Bring a large pot of slightly salted water to a boil. Add pasta shells and cook for 8-10 minutes, drain.
- In a large bowl, mix eggs, ricotta, mozzarella, parmesan, parsley, salt, pepper and garlic until well combined.
- Put mixture in fridge for 30-45 minutes (which will make stuffing the shells much easier. You can skip this step if you choose).
- Stuff the shells with the ricotta mixture and place in a 9×13 baking dish (you’ll probably need 2 baking dishes).
- Pour desired sauce over shells and sprinkle with some mozzarella cheese.
- Cover with aluminum foil and bake 45-60 minutes or until edges are bubbly.
- Remove from oven and sprinkle with parmesan.
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