Scale
Ingredients
- 16 – 18oz of Jumbo pasta shells*
- 1 Tbs of Olive oil
- 1 egg
- 2 1/2 Tbs of garlic, minced
- 25oz of Ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup of parmesan cheese, grated
- Marinara sauce
- 1 Tbs Basil (fresh)
- 1 tsp Parsley (fresh)
- 1/4 tsp Rosemary (dried)
- Salt & pepper (to taste)
Instructions
- Bring a large pot of water to a boil, and cook pasta al dente (follow directions on pasta box you purchased). Once ready, drain and let pasta cool
- In a non-stick skillet, add 1 Tbs of olive oil; on medium low, cook minced garlic until brown (around 2-3 minutes) and be sure to stir throughout to avoid burning the garlic. Once brown, remove from heat and let cool
- In a large mixing bowl, add garlic, ricotta cheese, parmesan, mozzarella, parsley, basil, pepper, salt, rosemary and 1 egg. Mix until thoroughly blended*
- Using a spoon*, begin to stuff shells
- In a non-stick pan/dish, spoon 3/4 of your marinara to cover the bottom of the dish; placing stuffed pasta on top of the sauce
- Spoon remaining marinara on top of pasta, and a sprinkle of mozzarella. Cover pan tightly with lid or foil, and bake at 350° for 25 minutes; remove foil and bake for an additional 3-5 minutes to get your cheese to golden!
- Serve and enjoy
Notes
*I used two 8.8oz boxes of pasta, this provided a ton of extra shells. You don’t necessarily need this many, but keep in mind, some shells may rip or damage while being cooked or stuffed. Any extra shells you can refrigerate and use for another recipe, or make another batch of ricotta stuffing and freeze them!
*While mixing stuffing for shells, keep 2 Tbs of mozzarella aside to sprinkle on top of shells
*If using a spoon is too messy, grab a ziplock bag and cut one corner off. Fill bag with stuffing, and squeeze, filling shells (it’s like an impromptu pastry bag!)
- Category: Bites
- Cuisine: Italian