We absolutely loved these stuffed shells as a meatless entree. The ricotta mixture is rich, creamy, and cheesy. The flavors are balanced just right. Sprinkling a little fresh basil on top adds a pop of freshness. Serve with a green salad for a delicious meatless meal. I got this recipe from my Italian girlfriend from work. This was actually the first time I tried a jumbo stuffed shell, and I love it so much! The three different cheese just makes it so delicious, that you would want to eat more and more of it. It is amazingly delicioso! Yummo!
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Pasta Yield: 6 Servings
Ingredients :
- 12 ounce(s) jumbo pasta shells
- 1 1/4 cup(s) mozzarella cheese, grated
- 1 cup(s) Parmesan cheese, grated
- 2 pound(s) ricotta cheese
- 4 large eggs, lightly beaten
- 1/2 cup(s) fresh spinach, minced & drained
- 1 teaspoon(s) black pepper
- 1 tablespoon(s) dried parsley
- 1 tablespoon(s) lemon basil, chopped
- 1/2 teaspoon(s) minced garlic
- 16 ounce(s) spaghetti sauce mix with mushrooms
Intructions :
- In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside
- In a medium bowl combine \u2013 1 cup of mozzarella cheese, Parmesan, ricotta, eggs, spinach, garlic, pepper, and parsley
- Preheat the oven to 375 degrees
- Pour a thin layer of spaghetti sauce on the bottom of a 12 x 9 baking dish. Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until the cheese mixture is gone
- Pour the remaining sauce over the shells. Sprinkle the lemon basil on top
- Cover loosely with tin foil and bake in the oven for 40 minutes
- During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake for 5 more minutes. Remove from the oven and serve.
Rated 5/5 based on 71 Reviews
Keyword : recipe-Italian-Pasta-Bake