What would you like to make?
Ricotta & Mozzarella Stuffed Jumbo Shells
Ingredients
1 box Barilla Jumbo Shells
1 jar Marinara Sauce
1 tbsp. extra virgin olive oil
1 15 oz. container ricotta
2 cups shredded mozzarella, divided
¾ cup grated parmesan, divided
10 basil leaves, julienned
Salt and pepper to taste
Directions
- Preheat oven to 350°F; bring a large pot of water to a boil.
- Cook shells according to package directions.
- Drain & toss with olive oil; place on sheet tray to cool.
- Spray 13" x 9" glass baking dish with non-stick cooking spray. Spread 1 cup marinara sauce in baking dish.
- In a large bowl combine: ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan; season with salt & pepper. Fill each cooked shell with equal amounts of ricotta mixture.
- Arrange filled shells opening side up in baking dish. Top with remaining marinara sauce and cheeses.
- Bake covered with foil until bubbly, about 30 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes.
- Remove shells from oven, top with fresh basil, cool 5 minutes before serving.
Notes
I like to make make the shells through step 5 and freeze them individually. Then you can reheat just a few with jarred tomato sauce for a quick meal.
Deb’s secret ingredient: add a little bit of nutmeg to the cheese mixture
Source
Deb M. from https://www.barilla.com/en-us/recipes/blue-box/stuffed-jumbo-shells