Hubs and I love pasta. We’re carb people. You can make many great meatless meals with pasta as a base. This week, I tried my hand at stuffed shells for the first time. I found the original recipe at Allrecipes but I tweaked it to suit our taste.
Three Cheese Stuffed Shells
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container part skim ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 2-3 tablespoons fresh parsley
- 1 tablespoon fresh basil
- 1 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 tsp. crushed red pepper
- pinch of ground nutmeg
- 1 (28 ounce) jar pasta sauce
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, basil, crushed red pepper, nutmeg, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
- In a medium bowl, stir together pasta sauce and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
1.When boiling pasta, I add drizzle extra virgin olive oil into the water after I salt it when it comes to a boil. I add my pasta and give it a good stir. When it comes back to a boil I cover my pot and turn off the burner. The pasta is ready to drain after 10 min.
2. I used a sandwich bag to ‘pipe’ the cheese mixture into the shells. I cut a dime size hole in the bottom corner.
3. Since I’m only cooking for two people, I baked half of the shells tonight and froze the second half.
It only takes a few seconds to rinse out a yogurt container to recycle it rather than throwing it in the trash!