We are a family of pasta lovers. Normally Matt and my kids will not touch a dinner that does not include at least 50% meat. These amazing Stuffed Shells seem to be the exception to that rule. This recipe makes a huge pan and we never ever have leftovers even when I serve it with garlic bread and a side salad. It’s just that good.
Ingredients:
1 box jumbo shells, cooked
1 lb shredded mozzarella cheese
1 carton (15oz) ricotta cheese
2 cups shredded Parmesan cheese, divided
1 egg, beaten
1 t salt
1 jar (32 ounces) spaghetti sauce
3 Tbsp Italian seasoning, divided
Direction:
1. Mix mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, egg, salt, and 2 Tbsp Italian seasoning together in large bowl (I use my hands to mix it).
2. Stuff each cooked shell with approximately 1 1/2 Tbsp of cheese mixture and lay in bottom of 13×9 baking dish sprayed with cooking spray.
3. Pour spaghetti sauce over top to fully cover.
4. Top with remaining Parmesan cheese and Italian seasoning.
5. Bake at 350 for 35 minutes.
Doesn’t that look mouthwatering? It tastes even better than it looks! Sometimes I even substitute some of the spaghetti sauce for V8 juice to add a little extra veggie serving without my kids knowing. Hey, a mom has to what a mom has to do, am I right?
- 1 box jumbo shells, cooked
- 1 lb shredded mozzarella cheese
- 1 carton (15oz) ricotta cheese
- 2 cups shredded Parmesan cheese, divided
- 1 egg, beaten
- 1 t salt
- 1 jar (32 ounces) spaghetti sauce
- 3 Tbsp Italian seasoning, divided
- Mix mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, egg, salt, and 2 Tbsp Italian seasoning together in large bowl (I use my hands to mix it).
- Stuff each cooked shell with approximately 1 1/2 Tbsp of cheese mixture and lay in bottom of 13x9 baking dish sprayed with cooking spray.
- Pour spaghetti sauce over top to fully cover.
- Top with remaining Parmesan cheese and Italian seasoning.
- Bake at 350 for 35 minutes.
