ricotta shells

I’ve loved these little bundles of cheese for as long as I can remember. My mom used to make a huge pyrex dish of them, so it would last two days, and I would keep sneaking into the kitchen and scarf one down while no one was watching until I’d made a huge dent, after which I would run upstairs and pretend to sleep so I wouldn’t be caught!

Ricotta stuffed shells are pure comfort food for me. We weren’t a Mac n’cheese household. We we a stuffed shell household, with a side of garlic bread. I made these recently and thought: Why in the world haven’t I posted this recipe yet? So here it is.

Stuffed Ricotta Shells:

16 Jumbo pasta shells , boiled

1 24 ounce jar marinara sauce of your choice

15 ounces ricotta

1 egg

1 Tblspn chopped parsley

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp chilli flakes

1 cup grated mozzarella

1/2 cup grated parmesan plus extra for topping

Preheat your oven to 375 F.

In a bowl mix together the ricotta, egg, seasonings and cheeses.

Pour half the jar of marinara into a 9×13 baking dish and spread it out evenly. Fill each jumbo shell with a little sauce, then a teaspoon of ricotta filling and place in the dish.

Once all the shells are in the dish spread a little sauce on top of each shell and sprinkle with some more grated parmesan. Bake for 20-25 minutes, or until the sauce is bubbling and the tops are golden brown. Serve with garlic bread and a salad.

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