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Stuffed Shells Recipe

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This recipe for Stuffed Shells is from Noel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30ish jumbo shells (about a whole 12oz box)
2 jars(16oz) marinara sauce (Bertoli Herb and Garlic)

Ricotta filling:
• 32 oz whole milk ricotta cheese
• 2c shredded Mozzarella cheese
• 1/2 cup fresh grated Parmesan cheese (optional)
• 2 egg
• 2-3 tbsp Italian seasoning
• salt
• fresh cracked black pepper
• 3 garlic cloves pressed
• 12-16oz of shredded rotisserie chicken
Topping:
• Mozzarella cheese (1/2 c)
• Parsley/Italian seasoning
Directions:
Directions:
• Preheat the oven to 350° and lightly grease 9×13 baking dishes.

Pasta:
• Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. 
• Once cooked, strain, and set aside to cool down enough to be handled.

Ricotta filling:
• While pasta is cooking, mix the filling.
• Combine ricotta cheese, chicken, eggs, herbs, pressed garlic, Parmesan cheese, Mozzarella cheese, and seasoning in a mixing bowl. Use a fork to mix everything well, until all ingredients are evenly incorporated throughout. (Set aside and additional 1/2 cup of shredded Mozzarella for topping.)

Baking:
• Spread about 3 cups of marinara sauce over the bottom of each 9×13 baking dish and spread it evenly. 
• Fill each shell with about 2 tablespoons of ricotta filling and place it in the pan. 
• Sprinkle 1/2c Mozzarella cheese and parsley/Italian seasoning over each shell and bake for about 20-25 minutes. 
Number Of Servings:
Number Of Servings:
30 shells
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
I use Walmart pre-shredded rotisserie chicken to make life easier

 

 

 

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