Print: Stuffed Shells

Jumbo stuffed shells filled with three types of cheese are topped with a savory tomato sauce in this family-friendly pasta dish that'll have everyone coming back for seconds! These stuffed shells are easy-to-make and always guaranteed to be a hit. This rich and cheesy comfort-food meal looks like a deep-dish pizza when it's done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Prep

19 min

Cook

43 min

Servings

Difficulty

Medium

Ingredients

1 , 12 ounce
1 , 32 ounce
1 pound shredded mozzarella cheese , divided
8 ounces grated Parmesan cheese , divided
2 large eggs , beaten
1 tablespoon dried parsley
1 teaspoon salt , or more to taste
1 teaspoon ground black pepper
1 , 28 ounce
8 ounces sliced fresh mushrooms

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
3 While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
4 Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.
5 Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.
6 Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
7 Serve hot and enjoy!

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/stuffed-shells