Recipe by Chef Jes
Little servings of Lasagna that melt in you mouth. I found this recipe off of a Barilla pasta box.
Top Review by Ransomed by Fire
I made this for supper tonight using Hunt's Garlic and Herbs sauce. It was my first time making any kind of stuffed shells, and I must admit, I made a few mistakes (forgetting to put margarine in the water when making the noodles and forgetting to reserve some mozzarella to top the shells and just putting all of it inside them). But this recipe seems very forgiving. My husband, who almost NEVER suggests five-star ratings, said he'd give this recipe five stars and claimed it was the best "lasagna" he'd ever had. He suggested that, next time, I add some italian seasoning to the sauce, but that is standard practice around here for spaghetti and such. Nothing against the recipe, it's just what we do. Thanks!
- 6 ounces jumbo pasta shells (approximately 18 shells)
- 1 (27 ounce) jar marinara sauce
- 1 egg
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 3⁄4 cup grated parmesan cheese (divided)
- 2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried)
- 1 lb ground beef (optional) or 1 lb turkey (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Spray Bottom of your glass baking dish with non-stick cooking spray.
- *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
- *Return water to a boil. Boil for 10 minutes.
- *Remove from heat and drain well.
- In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
- Spread 1 cup of the sauce in baking dish.
- Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
- Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
- Cooking instructions:.
- Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.