This recipe for Cheese Stuffed Shells is so quick and easy and best of all, even the pickiest eaters will like it. For all you vegetarians… this is a meatless dish.
You can use any tomato sauce you like (homemade or store-bought) and use part skim or whole milk cheeses (ricotta or mozzarella)….
This time saving recipe goes together quickly for a great weeknight meal… and even better… can be prepared ahead and baked when you need it…. perfect for those weeknights during the holiday season.
I hope you try it.
Recipe: Cheese Stuffed Shells
All you need:
1 package jumbo shells
15 ounce container part skim ricotta cheese
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons Italian Seasoning
1 cup grated Parmesan cheese
24 ounce jar of tomato sauce (or homemade)
2 cups shredded mozzarella cheese
All you need to do:
Preheat the oven to 400 degrees F.
Spread a thin layer of tomato sauce on the bottom of a 13x9 baking dish. Set aside.
Prepare jumbo shells according to package directions.
Drain and allow to cool enough to handle.
Meanwhile, in a medium bowl, lightly beat the egg.
Add the ricotta, salt, pepper, garlic powder, onion powder, Italian Seasoning, Parmesan cheese, and ½ cup mozzarella cheese to the beaten egg …mix well.
Stuff each shell with about 2 tablespoons of filling…place open side up in baking dish. Make sure to fill the shell as much as possible.
Drizzle tomato sauce over the top and reserve the rest of the sauce to serve at the table.
Sprinkle the remaining mozzarella cheese over the top of the shells.
Bake at 400 degrees F for about 25 minutes or until bubbly and cheese has melted.
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