Whether it’s a family dinner at home, special occasion or holiday, stuffed shells are always a favorite, and they are so easy to make! First, you will want to prepare a batch of marinara sauce and then on to the rest!
A lasagna pan and pastry bag will make prep so much easier.
1 pound of jumbo shells that have been cooked and drained.
1 15 ounce container of ricotta cheese, 2 ½ cups of shredded mozzarella cheese, 1 egg, ¼ cup of grated parmesan cheese, salt, pepper, olive oil, dried parsley, ½ cup fresh chopped parsley (optional)
First, make the marinara sauce. Cook and drain your shells.
In a mixing bowl combine the ricotta cheese, 1 ½ cups of shredded mozzarella, egg, a pinch of salt, pepper and 1 teaspoon of dried parsley. Mix well.
Fill your pastry bag with the cheese mixture and then fill your shells lining them up in the lasagna pan as you go.
Once the pan is full, and all shells have been filled cover with some marinara sauce. Then sprinkle on the freshly chopped parsley. Finally, top with the remaining 1 cup of mozzarella cheese and the grated parmesan. Cover with foil.
Bake at 350 degrees for 30 minutes. Once the shells are done, remove the foil and place under the broiler for 2-3 minutes or until the cheese starts to bubble.
Serve with additional marinara.
While a pastry bag isn’t 100% necessary, I highly recommend using one as it fills the shells a lot quicker and cleaner.
This dish can be made ahead of time by assembling only and storing in the freezer. When ready to bake remove from the freezer in enough time to defrost and bake as directed above.