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Ricotta & Mozzarella Stuffed Jumbo Shells

Ingredients

1 box Barilla Jumbo Shells
1 jar Marinara Sauce
1 tbsp. extra virgin olive oil
1 15 oz. container ricotta
2 cups shredded mozzarella, divided
¾ cup grated parmesan, divided
10 basil leaves, julienned
Salt and pepper to taste

Directions

  1. Preheat oven to 350°F; bring a large pot of water to a boil.
  2. Cook shells according to package directions.
  3. Drain & toss with olive oil; place on sheet tray to cool.
  4. Spray 13" x 9" glass baking dish with non-stick cooking spray. Spread 1 cup marinara sauce in baking dish.
  5. In a large bowl combine: ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan; season with salt & pepper. Fill each cooked shell with equal amounts of ricotta mixture.
  6. Arrange filled shells opening side up in baking dish. Top with remaining marinara sauce and cheeses.
  7. Bake covered with foil until bubbly, about 30 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes.
  8. Remove shells from oven, top with fresh basil, cool 5 minutes before serving.

Notes

I like to make make the shells through step 5 and freeze them individually. Then you can reheat just a few with jarred tomato sauce for a quick meal.

Deb's secret ingredient: add a little bit of nutmeg to the cheese mixture

Source

Deb M. from https://www.barilla.com/en-us/recipes/blue-box/stuffed-jumbo-shells