CLASSIC STUFFED SHELLS #vegetarian #vegan #cauliflower #mushroom #recipes

Great Ricotta Stuffed Shells made with tasty three cheddar ricotta filling and hand crafted marinara sauce. This stuffed shells formula is extra mushy and made with crisp herbs and garlic flavors. The entire dish will take around 45 minutes to get ready however the shells can likewise be full early.

I generally prescribe to set up your very own Marinara Sauce and it can without much of a stretch be made early. Make an additional bunch of the sauce to have enough for some Homemade Lasagna also.

So much solace in one simple pasta dish. Kind sized pasta shells are loaded down with a tasty three cheddar blend of ricotta cheddar, destroyed entire milk Mozzarella cheddar, and crisp ground Parmesan cheddar. To give the filling some additional flavor, I love to include some crisp herbs like basil and parsley. Remember a scramble of oregano and some crisp garlic.

These delectable ricotta stuffed shells are heated in some stunning custom made marinara sauce. On the off chance that you don't have the opportunity to make your own sauce, you can generally make the sauce early and keep it in the cooler, in a hermetically sealed container. Or then again, you can utilize your preferred locally acquired sauce to make it excessively straightforward.

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Ingredients :

• 3 cup marinara sauce

Pasta:

• 8 oz jumbo shells 18 shells but throw in a few extras
• salt
• fresh cracked black pepper
• 1 tsp garlic powder

Ricotta filling:

• 15 oz whole milk ricotta cheese
• 8 oz shredded Mozzarella cheese divided
• 1/2 cup fresh grated Parmesan cheese
• 1 egg
• 1 tbsp minced parsley fresh or dry
• 1 tbsp minced basil fresh or dry
• 1 tsp dry oregano
• salt
• fresh cracked black pepper
• 3 garlic cloves pressed

Instructions :

1. Preheat the oven to 350° and lightly grease a 9×13 baking dish.

Pasta:

1. TIP: season water that pasta is cooked in to infuse it with more flavor.
2. TIP: this recipe makes about 18 stuffed shells but cook 2-3 extra shells just in case some rip and break apart.
3. Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. 
4. Once cooked, strain, and set aside to cool down enough to be handled.

Ricotta filling:

1. While pasta is cooking, mix the filling. 
2. Combine ricotta cheese, egg, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside about 1/3 cup of shredded Mozzarella for topping.)

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