Cheesy Stuffed Shells W/ Semi-Homemade Sauce

"I used my favorite lasagna cheese mixture to fill these shells. Also added some extras to a jarred sauce to give it some pizzaz. The family devoured them!"
 
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photo by CIndytc photo by CIndytc
photo by CIndytc
photo by CIndytc photo by CIndytc
photo by taraluvsspicy82 photo by taraluvsspicy82
photo by taraluvsspicy82 photo by taraluvsspicy82
photo by taraluvsspicy82 photo by taraluvsspicy82
Ready In:
1hr 5mins
Ingredients:
12
Yields:
20 shells
Serves:
5-6
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ingredients

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directions

  • Cook pasta according to package directions.
  • While water boils combine Ricotta cheese, 1/4 cup Parmesan cheese, 1 cup Mozzarella cheese, eggs, garlic powder, Italian seasoning, and salt and pepper. Place in refrigerator.
  • In medium saucepan cook garlic in olive oil once softened add stewed tomatoes. Simmer 8-10 minutes.
  • Add jar of marinara sauce to saucepan.
  • Cover and reduce heat to low.
  • Once cooked pasta has cooled, preheat oven to 375 degrees Fahrenheit.
  • Drizzle baking pan with olive oil, and ladle a small amount of sauce into bottom.
  • Stuff pasta with cheese filling.
  • Spoon remaining sauce over stuffed shells and top with the rest of the Mozzarella and Parmesan cheeses.
  • Bake covered for 25 minutes.
  • Uncover and bake 10 to 15 more minutes until cheese is lightly browned.

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Reviews

  1. This was a great entree! I doubled it as I was feeding a crowd and everyone raved! Great meatless dinner! Made for PAC fall 2011
     
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RECIPE SUBMITTED BY

<p>I love to both cook and eat, although according to friends and fam baking is my specialty! I am currently in school and working full time so I don't get to be in the kitchen as often as I'd like. I hope one to be either a caterer or restaurant critic!</p>
 
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