My family loves pasta! I don’t make these often because I have yet to find large organic shells. These are super easy to make but take a little bit of time. This is a great dish to make ahead and freeze as well. You can use this recipe and make two 8×8 pans to eat one and freeze the other.
Ricotta Stuffed Shells-Serves 8, 3 Shells each
1 Box of Large Shells or Manicotti
3/4 Quart of Homemade Spaghetti Sauce or 1 Jar of Sauce
1 1/2 Cups of Homemade Ricotta (I will be sharing this recipe very soon) or 1 small container of Ricotta Cheese
1 Cup of Mozzarella Cheese, divided
1 Cup of Parmesan Cheese, divided
2 Cups of Chopped Spinach (you can use frozen but make sure to pat completely dry after draining) Optional
1 tsp Parsley
Salt & Pepper to Taste
Bring a large sauce pot to a boil. Add shells once boiling and cook according to the package’s directions. While the shells are cooking shred your cheese. Next in a bowl add 1/2 cup of each mozzarella & Parmesan cheeses, ricotta cheese, eggs, parsley, salt & pepper to taste and if you wish spinach. Mix well and then set aside. Preheat your oven to 375.
Drain shells, then sit out on a clean towel to dry. Try to separate any that may be stuck together.
Next add enough sauce to lightly cover the bottom of your 9×13 dish. Next, take each shell and add about 1 1/2 Tablespoons of the cheese mixture. Lay them in the pan in rows until full.
Cover the shells with enough sauce that all the edges have been coated so they are not dry. Top with the remaining cheese.
If you wish you can cover with foil for 20 minutes and then remove and continue to cook another 10 minutes until the cheese is melted and sauce is bubbly. (I don’t cover it myself since I use plenty of sauce as that is what my family prefers)
I will add the cost breakdown shortly!