I remember the first time I ever made stuffed shells. I was young and I wanted to make something special for a new boyfriend I wanted to impress. I remember seeing the box on the grocery store shelf and thinking, how cool are these? I can probably stuff these with something! And then I read the box and learned that this is a traditional Italian recipe that's been around forever. I made the recipe with extra spices and a lot more cheese and they turned out great. My guest was very impressed. And I was too!
Four Cheese Stuffed Shells
1 (12 oz.) box uncooked jumbo pasta shells
15 ounce container whole milk ricotta cheese
2 cups grated mozzarella cheese
½ cup grated Parmesan cheese
rated Romano cheese
1 (26 oz.) jar Ragu Chunky Tomato, Onion and Mushroom
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon parsley, chopped fine
Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, Romano, 1½ cups of the mozzarella, egg, salt, pepper, and parsley. Set aside.
Coat the bottom of a baking dish with sauce. Not too deep just about 1/3 cup will be fine. Fill each shell with the cheese mixture and place open side up, in a single layer, in prepared pan. Pour more sauce over the stuffed shells. I like just a little sauce but you can add as much as you want.
Loosely cover with foil and bake for 25 minutes.
During last 5 minutes of baking, remove foil and sprinkle more Mozzarella and Parmesan cheese on top if desired. Bake 5 more minutes. Serve with crusty Italian bread.
For Crockpot: Follow the same directions as above. Cover and cook 1 1/2 hours on high or 3 hours on low OR until hot all the way through.
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