This recipe is a hit wherever you go.
It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Stuffed Shells is one of the comforting Italian dishes featuring pasta baked with cheese and sauce. Warm, cozy, and fully satisfying, the preparation involves filling jumbo pasta shells with a blend that includes ricotta, pecorino romano, parmigiano reggiano, lemon, and parsley. The result is a hefty bite of pasta that’s tender, cheesy, and the perfect meal for a family gathering, Sunday dinner, or quiet weeknight. We built this recipe using Paesana marinara pasta sauce, as it’s the purest expression of deliciously sweet and zesty tomato sauce—the ideal backdrop for cheese-filled pasta shells.
Method for Stuffed Shells III
- 1Preheat oven to 350 degrees F (175 degrees C).
- 2Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- 3In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- 4In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- 5Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms