Cheese-Stuffed Shells

Using a decorating bag without a tip is a handy way to stuff jumbo shells.

Cheese-Stuffed Shells

BettyCrockerRecipe by BettyCrocker

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25 minutes

1 hour 25 minutes

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    Tips & Techniques

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    Ingredients

    • 16  uncooked jumbo pasta shells
    • 1  (15-oz.) container ricotta cheese
    • 3  oz. (3/4 cup) shredded Italian cheese blend
    • 3  tablespoons chopped fresh parsley
    • 1/8  teaspoon pepper
    • 2  eggs
    • 1  (28-oz.) jar chunky garden-style spaghetti sauce
    • 1  oz. (1/4 cup) shredded fresh Parmesan cheese

    Directions

    1. 1Cook pasta shells to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
    2. 2Meanwhile, spray oval 2 1/2-quart casserole or baking dish with nonstick cooking spray. In medium bowl, combine ricotta cheese, Italian cheese blend, parsley, pepper and eggs; blend well.
    3. 3Stuff each cooked pasta shell with 2 tablespoons ricotta mixture. Arrange stuffed shells in sprayed casserole. Continue as directed, or cover and refrigerate overnight.
    4. 4To serve, heat oven to 350°F. Pour spaghetti sauce over shells. Cover with foil; bake 40 to 50 minutes or until bubbly. Sprinkle with Parmesan cheese before serving.

    Categories: Main Dishes, Pasta

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    Anonymous User
    Anonymous said:

    i thought that you didnt use foil to cover anything that contained an acid such as tomoatoes? is that only when you store the food?

    2/25/2012 10:47:37 AM

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