I LOVE stuffed shells. This is such an easy recipe and it tastes delicious. I usually make a double batch and it is GONE the same night.
Prep Time: 30 minutes
Cook Time: 45 minutes
Spaghetti Sauce (I use ragu original)
25-30 Jumbo pasta shells
1 15 oz container ricotta cheese
1 egg, beaten
¼ teas salt
8 oz grated mozzarella cheese.
Get a big pot of boiling water and preheat your oven to 350F.
Spread 1/3 of sauce across the bottom of a 13×9 pan. Set aside
Make filling- combine ricotta cheese, egg, salt, and half of mozzarella cheese. Set aside.
Cook the shells according to package instructions – until al dente. Do not overcook or shells will rip apart when you fill them. Drain and let cool long enough to handle with your hands.
Fill each shell with ricotta filling and place in single layer in pan. Once you are done filling and placing each shell in pan. Ladle the remainder of sauce on top of the shells and top with rest of mozzarella cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for final 15 minutes.