Stuffed Shells and Cheese

The best shells and cheese you will ever have. Thanks Jess!

These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4-6 Servings

Ingredients

12 ounces Mueller’s® Jumbo Shells

2 eggs

2 containers (15 ounces each) ricotta cheese

2 cups shredded mozzarella cheese

1-1/2 cup grated Parmesan cheese, divided

1/2 cup chopped fresh parsley or 2 tablespoons dried parsley

1 tablespoon dried basil

1 teaspoon salt

3 cups spaghetti sauce

Directions

Pre-heat oven to 350°F; spray a 9×13-inch baking dish with non-stick cooking spray and set aside.

Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.

In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.

Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.

Bake 25-30 minutes or until internal temperature reaches 165-185°F.

Cook’s Tip: Use any of your family’s favorite sauces, including those with Italian sausage or ground turkey to make this dish heartier.

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