Easy Cheesy Ricotta Stuffed ShellsEgg
Indulge in these easy ricotta-stuffed shells, a comforting and crowd-pleasing pasta dish perfect for any dinner. Jumbo shells are filled with a rich, creamy blend of ricotta, parmesan, and mozzarella cheese, then nestled in a flavorful marinara sauce and baked until bubbly and golden. This meatless meal delivers all the classic, savory satisfaction of lasagna with much less effort. It is a simple, delicious recipe your whole family will love to gather around the table for!
Ingredients
1 cup of jumbo pasta shells
1 medium Onion
3 cloves Garlic
1 tbsp Olive oil
1 tsp Salt
1 tsp Oregano
3 cup Mozzarella Cheese
1 large Egg
3 cup of marinara sauce
1/2 tsp of black papper
15 oz of ricotta cheese
1/3 cup of parmeasan cheese
1/4 cup of fresh parsley
Instructions
Step 1— prepare the pasta
1
Cook 20 jumbo pasta shells in boiling salted water according to the package instructions until they reach an al dente texture.
2
Drain the hot water and rinse the shells with cold water to stop the cooking process and prevent them from sticking together.
Step 2— make the tomato sauce
1
Finely chop a medium onion and mince three garlic cloves.
2
In a deep sauté pan or Dutch oven, heat one tablespoon of olive oil over medium-high heat.
3
Add the onions and sauté for three to five minutes until softened and golden.
4
Stir in the minced garlic, half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of dried oregano.
5
Pour in three cups of marinara sauce, bring to a boil, and simmer for two minutes.
6
Pour the prepared sauce into the bottom of a 13x9 casserole dish.
Step 3— prepare the cheese filling
1
In a large mixing bowl, combine 15 ounces of ricotta cheese, two cups of shredded mozzarella cheese, one-third cup of parmesan cheese, and one large egg.
2
Add the remaining half teaspoon of salt, a quarter teaspoon of pepper, and a quarter cup of finely chopped fresh parsley.
3
Mix the ingredients with a spatula until well combined.
Step 4— assemble and bake
1
Preheat your oven to 375°F.
2
Stuff each cooked pasta shell with the cheese mixture, using a trigger-release ice cream scoop for ease.
3
Arrange the stuffed shells snugly in the baking dish over the marinara sauce.
4
Sprinkle the remaining cup of shredded mozzarella over the top of the shells.
5
Cover the dish tightly with aluminum foil and bake in the center of the oven for 30 minutes.
6
Remove the foil and broil on high for two to four minutes until the cheese is bubbly and lightly browned.
7
Garnish with additional fresh parsley before serving.
