I’ve loved these little bundles of cheese for as long as I can remember. My mom used to make a huge pyrex dish of them, so it would last two days, and I would keep sneaking into the kitchen and scarf one down while no one was watching until I’d made a huge dent, after which I would run upstairs and pretend to sleep so I wouldn’t be caught!
Ricotta stuffed shells are pure comfort food for me. We weren’t a Mac n’cheese household. We we a stuffed shell household, with a side of garlic bread. I made these recently and thought: Why in the world haven’t I posted this recipe yet? So here it is.
Stuffed Ricotta Shells:
16 Jumbo pasta shells , boiled
1 24 ounce jar marinara sauce of your choice
15 ounces ricotta
1 Tblspn chopped parsley
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp chilli flakes
1 cup grated mozzarella
1/2 cup grated parmesan plus extra for topping
Preheat your oven to 375 F.
In a bowl mix together the ricotta, egg, seasonings and cheeses.
Pour half the jar of marinara into a 9×13 baking dish and spread it out evenly. Fill each jumbo shell with a little sauce, then a teaspoon of ricotta filling and place in the dish.
Once all the shells are in the dish spread a little sauce on top of each shell and sprinkle with some more grated parmesan. Bake for 20-25 minutes, or until the sauce is bubbling and the tops are golden brown. Serve with garlic bread and a salad.