Stuffed Shells
Ingredients :
– 24 Barilla Jumbo Shells
– 23 oz Prego Marinara Sauce (divided)
– 2 cups ricotta cheese
– ½ cup parmesan cheese (finely grated or chopped)
– 1 egg
– 3 tsp minced garlic
– 2 tsp Italian seasoning
– ½ teaspoon salt
– ½ teaspoon pepper
– 1 tsp onion powder
– 1 ½ cups finely shredded mozzarella cheese (chopped small)
– Chopped parsley for garnish (optional)
Directions :
Cook the noodles: Boil the pasta shells in salted water according to the package instructions until al dente, about 9 minutes. Drain and rinse immediately with cold water to stop cooking. Set aside.
Preheat the oven to 350°F (175°C). Spray the bottom of a 9x13x3 inch pan with nonstick spray.
Prepare the sauce: Spread 1½ cups of Prego marinara sauce evenly over the bottom of the prepared baking dish.
Make the filling: In a medium bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and onion powder. Transfer this mixture to a Ziploc bag with a snipped corner or a pastry bag with a medium-sized plain round tip.
Fill the shells: Pipe the ricotta mixture into each shell, filling them generously. Place the filled shells in the prepared baking dish.
Add remaining toppings: Top the filled shells with the remaining marinara sauce and sprinkle evenly with shredded mozzarella cheese.
Bake: Cover the baking dish with aluminum foil and bake on the bottom rack for 20 minutes, until bubbling around the edges and the cheese is melted.
Broil: Remove the foil, move the pan to the top rack, and turn the oven to 450°F (230°C). Cook for an additional 5-7 minutes, or until the cheese starts to turn golden brown and bubbly.
Serve: Remove from the oven and serve immediately, garnished with fresh or dried parsley and additional parmesan cheese if desired.
Prep Time: 20 min | Cooking Time: 25 min | Total Time: 45 min | Servings:
