Stuffed Shells with Marinara Sauce

This is another meatless meal that we truly enjoy. The trio of cheeses blend wonderfully to give this dish a full flavorful taste. Although I recommend the Marinara sauce recipe that follows, if you are pinched for time the Barilla tomato-basil can be substituted with satisfactory results.

 

INGREDIENTS:

1/2 pkg. Jumbo shells (18)
24 oz marinara sauce *
1 egg, beaten
15 oz. container ricotta cheese

2 cups (8 oz.) mozzarella cheese Shredded
1/2 cup (3 oz.) Parmesan cheese Shredded
2 Tbsp. fresh parsley, chopped
1/4 cup Parmesan cheese grated
 

PREPARATION:
 

In large bowl, beat egg, add 15 oz. ricotta and parsley. Lightly chop the 1-3/4 cup mozzarella, 1/2 cup shredded Parmesan to break up any long strands then add to the ricotta mix. Stirring well for an even blend.

Bring 2 quarts of water to a rolling boil in a large pot. Add salt to taste, if desired. Add 1/2 the contents of package to boiling water. Stir gently. Return water to a boil. Boil uncovered for 12 - 13 minutes. Remove from heat. Drain well.

Preheat the oven to 350 deg.

Fill each cooked pasta shell with about 1-1/2 to 2 Tbsp of the cheese mixture. Spray 13X9" baking dish with non-stick spray; then spread 1 cup marinara sauce in bottom. Arrange the shells in the dish and spoon rest of sauce over shells. Top with 1/4 cup mozzarella and 1/4 cup grated Parmesan. Cover lightly with foil.
 

COOKING:
 

Bake, covered with foil, at 350deg. for 40 minutes until bubbly. Uncover and bake 10 minutes more, or until cheese is melted.

Recipe makes 4 servings

* Home made marinara sauce or 26oz. jar Barilla Basilico Tomato & Basil Sauce.

Note: the shells can be divided into two 6X9" baking dishes and baked together. One to serve and one for a later meal.