Easy Ricotta Stuffed Shells

These Stuffed Shells are a great dinner to serve. Pasta shells filled with a ricotta cheese mixture and cooked in red sauce.
⬇️ RECIPE BELOW ⬇️
▢ 15 Ounces Ricotta
▢ 3 Cups Mozzarella, (Divided)
▢ ¼ Cup Fresh Parsley, (Chopped)
▢ ¼ Cup Parmesan
▢ 1 Egg
▢ 2 Teaspoons Garlic Powder
▢ 1 Teaspoon Italian Seasoning
▢ ¼ Teaspoon Salt
▢ ¼ Teaspoon Black Pepper
▢ 2 Cups Marinara Sauce
▢ 20 Jumbo Pasta Shells, (Cooked Al Dente)

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Hey guys, it’s Jenny and welcome back to my kitchen. Today we’re making simple and classic stuffed shell. These shells are loaded with cheese, seasoned perfectly, plus they’re really simple to make. I think you’re going to love them just as much as we do. So, let me show you how to make them. We’re going to start with cooking 20 jumbo pasta shells. Now, I’m just going to cook these al dente. I’m going to also bake them in the oven, so I don’t want them to be overcooked. And once they’re cooked, I’ll drain them and set them aside. I’m also going to go ahead and preheat my oven to 350°. And I’m going to spray my 9 by13 casserole dish with some non-stick cooking spray or with some oil. And you can set that aside. And now in a separate bowl, we’re getting started on our filling. Starting with 15 oz of ricotta cheese. [Music] Now to our ricotta cheese, we’re going to be adding in one egg, [Music] a4 a cup of Parmesan cheese, and now we’re season. Starting with 2 tepoon of garlic powder, [Music] [Music] a teaspoon of Italian seasoning, [Music] and then we’re adding some salt and pepper. I added a/4 a teaspoon of salt and a/4 a teaspoon of pepper. Now, of course, when it comes to seasoning, you can add more or less depending on your taste. Next, we’re going to chop up some fresh parsley. I’m going to use a/4 a cup of this fresh parsley for our filling. And then, I’m going to save some and I’ll use it for garnish. Now, give these ingredients a good mix. But we’re not done with our filling quite yet. Recipe. You need three cups of shredded mozzarella cheese. You’re only going to use half right now. So, we’re going to add a cup of it into our filling. Give it a good mix. [Music] And now that our pasta is cooked and our filling is done, we are ready to assemble this recipe. We’re going to get that casserole dish that we prepared earlier and fill it with two cups of marinara sauce. I like to move my casserole dish around just to make sure that the entire bottom of the casserole dish is covered in sauce. And in this way, I don’t have to dirty up a spoon either. And now that our sauce is fully coated, the bottom of our casserole dish, we are ready to fill our shells. So, we’re just going to fill those cooked pasta shells with that ricotta cheese. Place it into our casserole dish. And we’re just going to repeat those steps until all 20 of our pasta shells are filled. [Music] Now top it all with your remaining shredded mozzarella cheese. [Music] Cover your dish with foil and then place it in your preheated oven that was set to 350° and bake it for 20 to 25 minutes. [Music] Now, once that time is up, I’m going to remove the foil and place it back in the oven, but I’m going to change the temperature to broil. Now, let this broil just until your cheese is golden brown. [Music] Our stuffed shells are done and it smells amazing. I added the recipe down in the description below along with a link to the recipe at our website the diary of a realhousewife.com. There you can print this out, you can save it, plus you can find hundreds of other easy recipes just like this. Don’t forget to like and subscribe and we’ll see you next time.