Italian Stuffed Shells

Italian Stuffed Shells

Italian Stuffed Shells

I love these. But then I love Italian. You can always add meat to the sauce if you’d like.  I usually serve this with a big green salad and garlic bread.

Italian Stuffed Shells
Recipe Type: Entree
Cuisine: Italian
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8 oz jumbo shells approximately 20 jumbo shells
  • Cooking spray
  • 1 3/4 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 cup marinara sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil water and cook shells according to directions on package. Drain the shells, spray them with cooking spray (to prevent sticking) and set aside.
  3. In a medium bowl, mix ricotta, egg, Italian seasoning and 1 cup of mozzarella until combined well.
  4. Fill each shell with a tablespoon of the ricotta mixture. (I usually have some leftover, so I divide it up between all the shells.)
  5. Spray a 9×13 casserole dish. Fill the casserole dish with the stuffed shells. You can fit four rows of five shells.
  6. Pour 1 cup of marinara sauce over the stuffed shells.
  7. Sprinkle remaining 1 cup of shredded mozzarella over the sauce.
  8. Cover with foil and bake for 30 minutes in a 350 degree oven.
  9. Remove foil and bake for another 5 minutes.

 


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