But really who in their right mind could resist a steaming cheese filled stuffed shell swimming in a perfect marinara or alfredo sauce? Not meeeeeee!
Like I said, fat kid in disguise!
Anyways on with the recipe!
1 Box Jumbo Pasta Shells
1 15Oz Container Whole Milk Ricotta Cheese
2 Large Eggs
1 Cup Freshly Grated Parmesan Cheese
1 Tbsp Minced Basil
1 Tbsp Minced Parsley
1 Tbsp Oregano
3 Cloves of Garlic Minced
Salt & Pepper
Fresh Mozzarella Cheese
Combine eggs, parmesan cheese, parsley, basil, oregano, garlic, salt, & pepper very well with the ricotta cheese and set aside.
Cook the shells until aldente then allow to cool.
Set up a good work area with your shells, ricotta mixture, and a baking dish for easy assembeling.
Coat the bottom of the baking dish with whatever sauce you are using.
I did one pan with regular Prego Sauce and the other with a homemade alfredo (I will post the recipe later)
Next fill each shell with a heaping spoon full of your ricotta mixture and lay out on the baking dish face down.
Once your pan is filled up, cover with the remainder of your sauce.
Next grate your mozzarella cheese and sprinkle about a half cup over each pan.
Bake at 350 for about 35-40 minutes or untill bubbling and starting to brown around the edges!