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Cheese Stuffed Shells

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 9
Description

Quick and easy cheese stuffed shells.

We like to make extra for leftovers to freeze for quick meals.

Ingredients
  • 8 oz Jumbo pasta shells (dry)
  • 2 Cups Ricotta cheese
  • 0.5 Cup Parmesan cheese (grated)
  • 1 Cup Mozzarella cheese (shredded)
  • 0.5 tsp Oregano (dried)
  • 1 tsp Parsley (dried)
  • 0.13 tsp Peppercorn (ground)
  • 0.25 tsp Salt
  • 2 Large Eggs
  • 32 oz Spaghetti sauce
Instructions
  1. 1
    Cook jumbo shells according to the package directions.

    Drain the shells, and then set on parchment or waxed paper in a single layer for cooling.

  2. 2
    Combine the cheeses, eggs and spices in a bowl.
  3. 3
    Fill each shell with about 1-1/2 tablespoons of cheese mixture.

    There will be some cheese mixture left over to add later.

  4. 4
    Spray your preferred oil on the pan or casserole dish.

    Olive oil is best for this recipe, but most other cooking oils can be used.

  5. 5
    Apply a thin layer of spaghetti sauce to the bottom of the pan/dish.
  6. 6
    Carefully place the stuffed shells in a single layer, evenly spaced.

    It is okay if the shells touch each other.

  7. 7
    Smother the shells with the remaining spaghetti sauce and top with the remaining cheese mixture.
  8. 8
    Cover and bake at 350F for 35 minutes or until the cheese is bubbling.
Note

A homemade spaghetti sauce is best, however store-bought spaghetti sauce can be used.

Fresh herbs can be used instead of dry. In this case, multiply the quantity of dried herb by Three to determine the fresh herb measurement.

Keywords: pasta,cheese,entree
Read it online: https://paganslife.com/cauldron/cheese-stuffed-shells/