4-Cheese Stuffed shells
Photo by Sivodd |
Baking time: 45 to 50 minutes
Servings: 4Ingredients:
- 12 jumbo pasta shells
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 teaspoon dried basil
- 1/4 teaspoon minced dried garlic
- 1 1/2 cups chunky tomato sauce
- 1/2 cup shredded mozzarella
- Salt and black pepper
- Cook pasta shells for 10 to 12 minutes, drain. Rinse with cool water, drain again. (Set aside) Preheat oven to 350°F.
- Combine ricotta, provolone, grated Parmesan, parsley, egg, basil and garlic in medium bowl. Stir until well mixed. Season with salt and black pepper to taste.
- Spread 1/2 cup tomato sauce evenly on bottom of 8-inch square baking pan. Place shells in baking pan and fill with ricotta mixture. Spread remaining 1 cup tomato sauce over shells. Cover tightly with aluminum foil.
- Bake, covered for 30 minutes. Uncover and bake until sauce becomes bubbly. (about 15 to 20 minutes)
- Remove from oven and sprinkle with mozzarella cheese. Place back in oven until cheese is melted. (1 to 2 minutes)
Enjoy! Have a Great Weekend!