Mom’s Stuffed Shells
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Stuffed shells
Ingredients:
- 1 Box jumbo pasta shells (I use Ronzoni)
- 1 (32oz) container ricotta cheese
- 1 c grated jack cheese + more for top
- 1 c grated parmesan cheese + more for top
- ½ c chopped italian flat leaf parsley
- 1 c fresh grated mozzarella cheese + more for top
- 1 egg
- Tomato sauce
A few notes on making this:
- I make stuffed shells alongside the sauce recipe. It’s a lot of work, but really delicious and with the work.
Directions:
- Before making the filling, fill a large bowl with the hottest tap water and put all the shells into it to soak for about 20 minutes. (Until pliable)
- Mix all other ingredients in large bowl.
- When the shells have softened, take them out and dry gently on paper towels.
- Put a couple ladles of sauce in bottom of 9x13 pan.
- Stuff shells with filling and line up in pan—don’t overstuff
- Cover with a few more ladles of sauce, then top with extra parmesan, jack and mozzarella cheeses.
- Place in 350° oven for 40-60min, until sauce is bubbly. Check the center of the shells to make sure they’re hot.
- If you want to save to eat at a later date, cover with plastic wrap and store in fridge for up to a day, or freeze. (If you’re cooking them from the fridge or freezer, cooking time will be longer.
