Barilla® Ricotta & Mozzarella Stuffed Jumbo Shells
Barilla® Ricotta & Mozzarella Stuffed Jumbo Shells
50 minutes total / Calories 442
Lasagne and Oven-Baked Recipes
Ingredients
Serves 5
| 1 Box | Barilla® Jumbo Shells |
| 1 Jar | Marinara Sauce |
| 1 Tbsp. | Extra virgin olive oil |
| 1 425g container | Ricotta |
| 2 cups | Shredded mozzarella, divided |
| ¾ cup | Grated parmesan, divided |
| 10 leaves | Basil, julienned |
| To Taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 350°F; bring a large pot of water to a boil.
Step 2
Cook shells according to package directions.
Step 3
Drain & toss with olive oil; place on sheet tray to cool.
Step 4
Spray 13" x 9" glass baking dish with non-stick cooking spray. Spread 1 cup marinara sauce in baking dish.
Step 5
In a large bowl combine: ricotta, 1 1/2 cups mozzarella, 1/2 cup parmesan; season with salt & pepper. Fill each cooked shell with equal amounts of ricotta mixture.
Step 6
Arrange filled shells opening side up in baking dish. Top with remaining marinara sauce and cheeses.
Step 7
Bake covered with foil until bubbly, about 30 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes.
Step 8
Remove shells from oven, top with fresh basil, cool 5 minutes before serving.