Pasta, pasta, pasta! The only thing vegetarians eat right? Not completely true, but we do eat a lot of carbs. There’s something about stuffed shells that I have always loved. When I was younger, whenever I went out to an Italian restaurant I was either getting stuffed shells or gnocchi. To be honest not much has changed. Since I love pasta and I obviously have a serious cheese addiction, I decided to make some stuffed shells and share their cheesy goodness with you all!
When I was making this I realized that I was basically making the filling for a cheese calzone but stuffing pasta, not bread. With that being said, let’s get to the cheesy goodness!
- 1 box of jumbo shells
- 20 oz ricotta cheese
- 2 1/2 c grated mozzarella cheese
- 1 c grated Parmesan cheese
- 1 1/2 egg*
- 2 (26 oz) jars spaghetti sauce**
- Salt and pepper
*Note: To do 1/2 an egg: crack the egg into a bowl, whisk it and then use half of that.
**Note: Depending on what sauce you buy, you may want to add some seasoning to it to give it some flavor. Feel free to use a homemade sauce if you prefer!
- Preheat oven to 350°F.
- Cook jumbo shells according to box directions. Drain and rinse shells. Set aside.
- In a medium-large sized bowl, mix together ricotta, 1 3/4 c of mozzarella, parmesan, egg, salt, pepper and additional seasoning if desired.
- Using a 13×9 pan, or larger, coat the bottom of the pan with a thin layer of sauce.
- Depending on how you line the shells up in the pan, you may need to use two pans to fit them all.
- Place a spoonful of filling into a shell. Repeat with remaining shells.
- Once all of the shells are filled, coat with remaining sauce.
- You might not use all of the second jar of sauce.
- Sprinkle shells with the remaining mozzarella.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for about 5-10 minutes until the cheese is melted.
Yum, yum! These are easy delicious shells are perfect for a weeknight dinner. Make some garlic bread to go with it and you’re all set!