Ingredients
Scale
- 20 large Jumbo pasta shells
- 1 cup Ricotta cheese
- 1 cup Mozzarella, shredded
- 1/2 cup Parmesan, grated
- 1/2 cup Cream cheese, softened
- 1 Large egg
- 2 cups Marinara sauce
- Salt & pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente, drain and set aside.
- In a bowl, mix together ricotta, mozzarella, Parmesan, cream cheese, and egg. Season with salt and pepper.
- Fill each pasta shell with the cheese mixture.
- Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until bubbly.
- Garnish with fresh basil before serving.
Notes
For best results, slightly undercook pasta and use a mixture of cheeses for a creamy filling. Can be made ahead and frozen.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian