Stuffed Shells
Today at the Saucery we're cooking up a classic: Stuffed Shells! It’s a popular dish for good reasons – they’re delicious, hearty, elegant looking, yet easy to make. And who can resist all of that cheese?
We use fresh ricotta, parmigiano Reggiano, mozzarella, lemon zest, and fresh parsley along with our Rustic Marinara sauce, for an amazing one-pan meal you can have as a weekday lunch or Sunday dinner with the kids.
SERVES 4
MADE WITH RUSTIC MARINARA
INGREDIENTS
1 jar Rustic Marinara
16-20 jumbo pasta shells (cooked)
1 1/4 cup ricotta
2 cups shredded mozzarella (divided)
1 tsp oregano or Italian seasoning
salt and pepper to taste
1 egg
1 lemon (zested)
1 cup Parmigiano (grated)
1 1/2 tbsp parsley (chopped)
Photos + Styling by City Saucery
PREPARATION
Preheat the oven to 375º F
Start by boiling your pasta shells. Be sure to undercook them by 1-2 minutes since they will finish cooking in the oven. Drain, rinse with cold water, and set aside.
While the shells are cooking, prepare the filling by mixing the ricotta, 1/2 the mozzarella, and 2/3 of the Parmigiano in a medium bowl. Add the egg, seasonings, a tablespoon of chopped parsley, and lemon zest. Stir until well combined.
In a shallow baking dish, evenly spread about a cup of the marinara in the bottom.
Take each cooked shell and carefully stuff it with the filling using a spoon or a piping bag. Then place it on the bed of marinara starting on one corner of the dish until an even layer is completed.
Spoon more marinara sauce over the shells, then sprinkle the rest of the mozzarella and Parmigiano over the top. Cover the dish with foil.
Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted, golden brown and bubbly.
Sprinkle with parsley and serve.
