Stuffed Shells

 

I absolutely love Stuffed Shells! They are packed with three cheesy delights and baked to perfection in Marinara Sauce, they're quick to whip up and reheat like a dream.

Servings: 6 people

Ingredients 

20 jumbo pasta shells, cooked with package instructions

1/2 medium onion, chopped

3 garlic cloves, minced

1 tsp salt, divided

1/2 tsp freshly ground black pepper, divided

1/4 tsp dried oregano

3 cups marinara sauce

15 oz ricotta cheese

1 large egg

1/3 cup parmesan cheese

3 cups shredded mozzarella cheese, divided

1/4 cup parsley, plus more to garnish

Instructions

Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.

In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1-minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour the sauce into the bottom of a 9×13 casserole dish.

In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.

I use a medium cookie scoop to fill the shells. Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.

Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.

Serve with a salad and fresh baked garlic bread. Yum Enjoy!

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself