Stuffed Baked Shells
20 Mins prep time
25 Mins total time
6 - 8 servings
Ricotta Cheese type

Stuffed Baked Shells

Stuffed Baked Shells
20 Mins prep time
25 Mins total time
6 - 8 servings
Ricotta Cheese type

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

More Info
Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

More Info

Ingredients

20 jumbo pasta shells (about half of a 12 oz. box)

1 jar (25-28 oz.) marinara sauce

1 container (15 oz.) Dragone® Part-Skim or Whole Milk Ricotta Cheese

2 cups (8 oz.) Dragone® Mozzarella Cheese, shredded and divided

1 cup (4 oz.) Dragone® Parmesan Cheese, finely shredded and divided

1 egg, beaten

1 tbsp. finely chopped parsley

1/4 tsp. Italian seasoning blend

Directions

Preheat oven to 375°F. Cook pasta according to package directions; rinse and drain.

Coat the bottom of an 11 x 7 inch baking dish or 3 quart casserole dish with about 1/3 the marinara sauce.

Combine Dragone® Part-Skim or Whole Milk Ricotta Cheese, half the Dragone® Mozzarella Cheese and Dragone® Parmesan Cheese, the egg, parsley, and Italian seasoning; stir well. Spoon filling into cooked shells. Place shells in baking dish.

Pour remaining sauce over shells; sprinkle with remaining Dragone® Mozzarella Cheese and Dragone® Parmesan Cheese.

Cover with foil and bake 25 minutes or until bubbly.