These are by far the best stuffed shells I have ever had. Only lightly coated with tomato sauce, each shell is filled with a three-cheese mixture of ricotta, mozzarella, and parmesan, along with some parsley and just a hint of freshly cracked black pepper, before being topped off by a layer of shredded mozzarella that melts to perfection in the oven!
Three-Cheese Stuffed Shells – serves 10
- 12 oz jumbo pasta shells
- 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
- 1 cup parmesan cheese, grated
- 2 lbs ricotta cheese
- 4 large eggs, lightly beaten
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 T dried parsley
- 16 ounces tomato sauce
Add pasta to boiling water and cook until al-dente, about 8-10 minutes. Drain and cool in cold water, then drain open side down on paper towels.
Preheat oven to 375 degrees. In a large bowl, combine all remaining ingredients except for 1/4 c of shredded mozzarella.
Spread some of the tomato sauce in a thin layer across the bottom of a large 9 x 12 in baking pan. Begin filling shells and lining them in the pan open side up.
When all the shells are filled and in the pan, cover with the remaining tomato sauce and then cover with foil.
Bake for 1 hour, or until ricotta mixture has firmed up and shells are tender. Remove foil and top with remaining mozzarella, return to oven and bake another 10 minutes.
Serve with garlic bread and a fresh, green salad!