Friday, February 10, 2017

Stuffed Shells

Kosher Salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano Cheese
2 Tablespoons minced Fresh Parsley
12 leaves fresh basil, I used dried basil and probably used a 2 tablespoons
1 Large Egg
Freshly Ground Black Pepper
8 Ounces Parmesan, grated
2 jars good-quality marinara sauce
8 Ounces mozzarella cheese, grated


  1. Preheat the oven to 350 degrees
  2. Bring a large pot of salted water to boil. Add the pasta shells and cook for half the cooking time on the package; make sure not overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, Parsley, Basil, Egg, some salt and pepper and half of the Parmesan. Stir until combined.
  4. 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 cheese mixture is gone. Top the shells with remaining sauce. Sprinkle on the mozzarella and extra parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with your favorite break or garlic bread.
Original recipe from


No comments:

Post a Comment