Cheese Stuffed Shells In Marinara Sauce Recipes
EASY STUFFED SHELLS WITH MARINARA SAUCE RECIPE
Easy Stuffed Shells with Marinara Sauce is a delicious make-ahead pasta entrée with not one, but three kinds of cheeses; ricotta, mozzarella, and parmesan, and the most wonderful homemade marinara sauce ever!
Provided by Sharon Rigsby
Categories Main Dish
Time 1h15m
Number Of Ingredients 15
Steps:
- Pour tomatoes into a large bowl and crush with your hands or use a potato masher to roughly mash the tomatoes. Do leave some chunks of tomato.
- Add about 1 1/2 cups of water to the tomato mixture and stir to combine.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic. Cook for about 30 seconds or until you can smell the garlic (do not let the garlic brown).
- Add the tomato mixture, red pepper flakes, and salt. Stir to combine.
- Place the fresh basil sprigs in the sauce and stir to submerge. Simmer the sauce for 15-30 minutes, or until it has thickened. Stir occasionally. Once it has thickened, taste and add more salt if needed. Remove the basil sprigs and set the sauce aside.
- Preheat the oven to 375 degrees F.
- Add the pasta shells to a large pot of boiling salted water. Cook the shells for 8 minutes, stirring gently every few minutes. Drain the shells and place open side down on paper towels or a clean dish towel.
- Add the 1-1/4 cup of mozzarella cheese, 1-1/4 cup of parmesan cheese, the ricotta cheese, eggs, nutmeg, salt, pepper, garlic powder, and dried parsley to a large bowl and stir to combine.
- Stuff the shells with the cheese mixture. (I tried three methods and the easiest, at least for me, was holding the open shell in one hand and then using a teaspoon to pack the cheese mixture into the shell. Alternatively, you can add the cheese mixture to a piping bag and pipe it into the shells, or add the cheese mixture to a large plastic storage bag, snip off one corner, and pipe in the shells.)
- When all of the shells are filled, spray a large baking dish with non-stick cooking spray.
- Spread a thin layer of the marinara sauce on the bottom of the dish and place the shells open side up in a single layer in the sauce.
- Pour the rest of the sauce over the shells and top with the reserved mozzarella and parmesan cheese.
- Cover loosely with aluminum foil or a lid and bake for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes or until the cheese is puffed and golden.
- Garnish with chopped basil and serve immediately.
Nutrition Facts : Calories 668 kcal, Carbohydrate 50 g, Protein 37 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 133 mg, Sodium 612 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 9 g, ServingSize 1 serving
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