Stuffed Shells
Cory and I love this recipe for stuffed shells! This is an easy recipe to use up some ingredients in your fridge or pantry, and tastes amazing. Trust me this is a winner recipe!
Servings: 6
Ingredients
- 12-15 Jumbo Pasta Shells
- 24 oz Small Curd Cottage Cheese You could also use ricotta
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Shredded Mozzarella Cheese
- 1 Egg
- 1/2 cup Fresh Basil Leaves Finely chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Red Pepper Flakes
- 1/8 tsp Garlic Powder
- 28 oz Marinara Sauce
- 1/2 cup Shredded Mozzarella Cheese For the top
Instructions
- Preheat your oven to 350 degreese F.
- Prepare your 9x13 pan by spraying it with cooking spray. Spread almost 1/2 of the jar of marinara sauce on the bottom of the pan. Set the pan aside.
- Fill a large pot with water. Add salt and bring the water to a boil. Add the jumbo pasta shells and cook until very al dente. I would say 3-5 minutes under what the box says to cook them. The noodles will continue cooking in the oven, so trust me you don't want to over cook them.
- Drain your pasta shells in a colander. Allow them to set for at least 5 minutes before starting to stuff them.
- In a large bowl mix together the cottage cheese, Parmesan cheese, mozzarella cheese, egg, basil leaves, salt, pepper, red pepper flakes, and garlic powder.
- Use a spoon to stuff the filling in the shells. Place the shells in the pan with the marinara sauce on the bottom.
- Once your shells are stuffed, top them with the rest of the marinara sauce. Sprinkle mozzarella cheese on top.
- Bake for 30 minutes or until the shells are bubbly and cheese has melted. Serve immediately.