Autumn, Back to School, Baked or Casserole, Dinner, Easy, Italian, Main Dish, Meatless, Side Dish, Spring, Winter
December 27, 2016
These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.
12 ounces Golden Grain® Jumbo Shells
2 containers (15 ounces each) ricotta cheese
2 cups shredded mozzarella cheese
1-1/2 cup grated Parmesan cheese, divided
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 tablespoon dried basil
1 teaspoon salt
3 cups spaghetti sauce
1Pre-heat oven to 350°F; spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
2Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.
3In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.
4Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.
5Bake 25-30 minutes or until internal temperature reaches 165-185°F.
Cook’s Tip: Use any of your family’s favorite sauces, including those with Italian sausage or ground turkey to make this dish heartier.
May 31, 2017
These stuffed shells are great!
Made these many times and all I can say is they can’t be beat!
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