HOW TO MAKE STUFFED CHEESE SHELLS
Traditional Ricotta-Filled Shells are prepared by stuffing shells with a savory three-cheese ricotta filling and topping them with homemade marinara sauce. This dish for filled shells has an increased amount of cheese, along with tastes of fresh herbs and garlic. The preparation of the whole meal will take around forty-five minutes, although the shells may be packed in advance if desired. Making your own marinara sauce is something I always advocate doing, especially given how simple it is to do so in advance.
There is much coziness packed into just one simple meal of spaghetti. Ricotta cheese, shredded mozzarella cheese made with whole milk, and freshly grated Parmesan cheese are combined to create a delectable three-cheese combination that is then filled into jumbo pasta shells. I prefer to include some fresh herbs like basil and parsley in the filling so that it has a more robust taste overall. Don't forget to add some fresh garlic and a splash of oregano to the dish.
These mouthwatering ricotta-filled shells are cooked in a homemade marinara sauce that is really incredible. If you do not have sufficient time to prepare your sauce, you can always prepare the sauce in advance and store it in the refrigerator in an airtight jar. Instead, if you want to simplify things even further, you may use the sauce of your choice that was purchased from the shop.
Obviously, the meal would taste better if it has more cheese, so set aside some mozzarella sauce to use as a topping for the packed shells before baking them. In addition, sprinkle some oregano over the top, and then bake the dish until it is bubbling and hot.
THE INGREDIENTS LIST:
3 Cups.Of marinara sauce.
18 jumbo shells.
To taste; salt and black pepper.
1 Tsp.Of garlic powder.
FOR MAKING THE RICOTTA FILLING, YOU’LL NEED:
15-ounces.Of ricotta cheese.
8-ounces.Of shredded Mozzarella cheese.
1/2 Cup.Of fresh grated Parmesan cheese.
A large egg,
1 Tbsp.Of minced parsley.
1 Tbsp.Of minced basil.
1 Tsp.Of dry oregano.
To taste: salt and black pepper.
3 garlic cloves; crushed.
For garnish; Mozzarella cheese and dry oregano.
PREPARATION:
1st Step:
Lightly oil a 9-by-13-inch baking dish and preheat the oven to 350 degrees.
2nd Step:
Prepare the giant shells pasta until it reaches the al dente texture specified by the manufacturer. The shells should be undercooked slightly so that they may continue cooking in the oven. After finishing cooking, drain the mixture and put it aside to cool to the touch.
3th Step:
As the pasta is cooking, prepare the filling by combining the following ingredients in a mixing bowl: ricotta cheese, egg, herbs, squeezed garlic, Parmesan cheese, Mozzarella cheese, and seasoning.
4th Step:
To guarantee that all of the ingredients are evenly distributed, use a fork to stir the mixture well. Spread approximately 3 cups of marinara sauce equally on the bottom of a 9-by-13-inch baking dish.
5th Step:
Put roughly 1.5 to 2 teaspoons of the ricotta mixture into each shell and lay them in the baking dish. I find that if I put the shells in the pan seam down, the filling will seep out, therefore I like to put them in seam up.
6th Step:
Bake for 20 to 25 minutes after topping each shell with mozzarella cheese and oregano.
