Cheesy Stuffed Shells W/ Semi-Homemade Sauce
photo by CIndytc
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
20 shells
- Serves:
- 5-6
ingredients
- 1 lb jumbo pasta shells
- 16 ounces ricotta cheese (I used part-skim)
- 1⁄2 cup parmesan cheese, grated, divided
- 2 cups mozzarella cheese, shredded, divided
- 2 eggs
- 2 tablespoons garlic powder
- 2 tablespoons italian seasoning
- salt and pepper
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 1 (14 ounce) can Italian-style stewed tomatoes
- 1 (24 ounce) jar marinara sauce
directions
- Cook pasta according to package directions.
- While water boils combine Ricotta cheese, 1/4 cup Parmesan cheese, 1 cup Mozzarella cheese, eggs, garlic powder, Italian seasoning, and salt and pepper. Place in refrigerator.
- In medium saucepan cook garlic in olive oil once softened add stewed tomatoes. Simmer 8-10 minutes.
- Add jar of marinara sauce to saucepan.
- Cover and reduce heat to low.
- Once cooked pasta has cooled, preheat oven to 375 degrees Fahrenheit.
- Drizzle baking pan with olive oil, and ladle a small amount of sauce into bottom.
- Stuff pasta with cheese filling.
- Spoon remaining sauce over stuffed shells and top with the rest of the Mozzarella and Parmesan cheeses.
- Bake covered for 25 minutes.
- Uncover and bake 10 to 15 more minutes until cheese is lightly browned.
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RECIPE SUBMITTED BY
<p>I love to both cook and eat, although according to friends and fam baking is my specialty! I am currently in school and working full time so I don't get to be in the kitchen as often as I'd like. I hope one to be either a caterer or restaurant critic!</p>