Three Cheese Stuffed Shells Recipe

Feel free to alter this recipe to fit your desired taste! You can stray away from three cheeses and go bold by adding shredded chicken, mushrooms, spinach, ground beef, etc. Don't be afraid to create!

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients:

• 1 box or bag of jumbo pasta shells

• 30 oz whole-milk ricotta cheese

• 1 tbsp minced fresh parsley

• 1 tbsp of oregano

• 1/2 tbsp of garlic powder

• pinch of onion powder

• 8-10 leaves fresh basil (cut into small pieces)

• 1 large egg

• 1 cup of Parmesan

• 1/2 cup grated Romano cheese

• 1 cup of mozzarella cheese

• 30 oz marinara sauce (I make mine from scratch)

• 1 Tbsp olive oil

• 1 garlic clove cut into large chunks (optional)

Salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit

Place a large pot, filled with water, on the stove. Add in to the pot a clove of garlic, olive oil, and a pinch of salt. Bring to a boil, then add in your shells, and cook them until they're al dente. Stir the shells every few minutes to ensure the shells separate.

In a large mixing bowl add in your ricotta, 1/2 cup of parmesan, 1 cup of mozzarella, 1/2 cup of romano, garlic powder, onion powder, oregano, parsley, and basil. Salt and pepper your mixture to taste. Then in a small bowl whisk your egg, pour this into the large mixing bowl, and incorporate it into the mixture.

Once your shells have cooked al dente, strain them over cold water and set aside. In your large baking dish(s) add in half of the marinara sauce. Begin to fill the shells, and lay them over the marinara sauce. (You can either use a spoon to fill the shells, or what I prefer is to put the filling in a large plastic bag and pipe the filling into the shells.) Once you've filled your dish(s) use the remaining marinara sauce to cover the shells, and sprinkle the left over 1/2 of parmesan on top.

Place in the oven until the cheese is melted (approximately 8-12 minutes.)

Enjoy!

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