How to Make Stuffed Shells

Stuffed Shells is another Meatless Monday Meal, but you can add shredded chicken or pork and sausage if you like. Chop up broccoli or mushrooms, add in spinach. Use various cheeses, so many options to make this recipe your own. This is a basic recipe I got from Ree Drummond. Serves 8 Total Time: 1 hour 30 minutes 

Ingredients: 

Kosher salt

8 oz jumbo pasta shells

30 oz whole milk ricotta cheese 

1/2 cup grated romano cheese

2 tablespoons freshly minced parsley 

12 leaves fresh basil, cut into chiffonade This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

1 large egg

Freshly ground pepper, to taste 

8 oz Parmesan, grated 

2 jars marinara 

8 oz mozzarella, grated or shredded 

Directions: 

1. Preheat the oven to 350 degrees F.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
3. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
5. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.