Easy Stuffed Shells (Printable Version)
# What You'll Need:
→ Pasta
01 -
12 ounces jumbo pasta shells
02 -
1 tablespoon kosher salt
→ Filling
03 -
30 ounces whipped cottage cheese or ricotta cheese
04 -
6 ounces Parmesan cheese, grated
05 -
1 egg
06 -
1 to 2 garlic cloves, minced
07 -
1 tablespoon fresh parsley, minced
08 -
¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
09 -
½ teaspoon salt
10 -
½ teaspoon fresh ground pepper
→ Sauce and Topping
11 -
28 ounces marinara sauce
12 -
8 ounces mozzarella cheese, grated
# How to Make It:
01 -
Preheat oven to 350°F.
02 -
Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
03 -
Bring a large pot of salted water to a boil. Add pasta shells and cook until 3 minutes shy of al dente, according to the package directions.
04 -
Drain pasta shells and rinse with cool water. Set aside.
05 -
In a large bowl, combine whipped cottage cheese, Parmesan cheese, egg, garlic, parsley, basil, salt and pepper.
06 -
Spoon cheese mixture into shells and place them in the baking dish, nestling them in the sauce.
07 -
Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
08 -
Bake for 25 minutes or until hot and bubbly. Serve immediately.
# Handy Tips:
01 -
These stuffed shells can be assembled ahead of time and refrigerated until ready to bake.