Stuffed Shells

Category, , DifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 3 cups spaghetti sauce
 1 box jumbo shells
For Filling
 4 cups whole milk ricotta cheese
 2 cups shredded mozzarella cheese
 ½ cup finely grated parmesan or romano cheese
 2 eggs
 3 tbsp parsley, minced
 2 tbsp basil, minced
 2 tsp salt
 1 tsp black pepper
 1 tsp garlic powder
 1 cup spinach, chopped (optional)
For Topping
 1 cup shredded mozzarella
 ½ cup finely grated parmesan or romano cheese
1

Preheat oven to 400 degrees. Coat the bottom of a sheet pan with spaghetti sauce and set aside.

2

Bring a large pot of salted water to a boil and cook shells for 7 minutes. Drain, and set aside.

3

While shells are cooking, make filling. Combine all ingredients in a large bowl and whisk until smooth. Transfer to a piping bag or to a ziplock bag.

In a separate small bowl, mix mozzarella and parmesan for topping.

4

Fill shells. Cut the tip off of ziplock bag, and fill, by squeezing about 2 tbsp of the cheese mixture into shell like a piping bag, or use a spoon and fill shells. Place filled shells in a single layer on prepared sheet pan.

5

Top shells with sauce and then parmesan/mozzarella mixture.

6

Bake for 15-20 minutes, until the sauce being to bubble, and the cheese is melted and starts to become bubbly. Remove from oven, and let rest 5 minutes before serving.

Serve with extra warmed spaghetti sauce and top with additional parmesan cheese if desired.

Ingredients

 3 cups spaghetti sauce
 1 box jumbo shells
For Filling
 4 cups whole milk ricotta cheese
 2 cups shredded mozzarella cheese
 ½ cup finely grated parmesan or romano cheese
 2 eggs
 3 tbsp parsley, minced
 2 tbsp basil, minced
 2 tsp salt
 1 tsp black pepper
 1 tsp garlic powder
 1 cup spinach, chopped (optional)
For Topping
 1 cup shredded mozzarella
 ½ cup finely grated parmesan or romano cheese

Directions

1

Preheat oven to 400 degrees. Coat the bottom of a sheet pan with spaghetti sauce and set aside.

2

Bring a large pot of salted water to a boil and cook shells for 7 minutes. Drain, and set aside.

3

While shells are cooking, make filling. Combine all ingredients in a large bowl and whisk until smooth. Transfer to a piping bag or to a ziplock bag.

In a separate small bowl, mix mozzarella and parmesan for topping.

4

Fill shells. Cut the tip off of ziplock bag, and fill, by squeezing about 2 tbsp of the cheese mixture into shell like a piping bag, or use a spoon and fill shells. Place filled shells in a single layer on prepared sheet pan.

5

Top shells with sauce and then parmesan/mozzarella mixture.

6

Bake for 15-20 minutes, until the sauce being to bubble, and the cheese is melted and starts to become bubbly. Remove from oven, and let rest 5 minutes before serving.

Serve with extra warmed spaghetti sauce and top with additional parmesan cheese if desired.

Stuffed Shells

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