Homemade Stuffed Shells

prep time:: 30 min
cook time:: 1 hr
total time:: 1 hr 30 min

Makes 6 servings

Christina Janek

ingredients

1 box uncooked Jumbo Pasta Shells
1 (26 oz) jar Chunky Tomato Sauce With Onion and Garlic
15 oz Ricotta Cheese
3 Tbsp grated Parmesan
1 Egg
2 tsp Italian Seasoning
1 (8 oz) package shredded mozzarella cheese

directions

1
Preheat oven to 350° F. Prepare shells according to the directions on the box, but cook a little al dente (~ 12 min). After cooking, shock them in an ice bath, then drain.
2
In a large bowl combine the tomato sauce and the meatballs, breaking them up with a fork.
3
In a medium bowl combine the ricotta, Parmesan, egg, and Italian seasoning. Stir until well blended. Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.
4
Pour some of the sauce and meatball mixture in the baking dish (enough to cover the bottom). Add 12 cheese stuffed shells, top with 1/2 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese.
5
Cover with foil, place in oven and bake for 50 minutes. Remove the foil and allow to bake for another 10 minutes. Remove from oven and let cool 5 minutes before serving.

notes

Special equipment: 9x13 baking dish Basic Meatball Recipe: - 1 lb Ground Beef - 1 Egg - 2 Tbsp Water - 1/2 C Bread Crumbs - 1/4 C Minced Onion - 1/2 tsp Salt - 1/8 tsp Pepper

Source: Christina