Three Cheese Shells (Print Version)
Baked jumbo shells packed with ricotta, mozzarella, parmesan, and herbs, topped with marinara. Decadent and simple Italian comfort.
# Ingredients:
01 -
3 cups of hearty marinara.
02 -
Jumbo pasta shells, 8 oz (around 18 or a few extra).
03 -
Pinch of salt.
04 -
Freshly ground black pepper.
05 -
1 teaspoon garlic powder.
06 -
15 ounces of creamy whole milk ricotta.
07 -
Mozzarella cheese, 8 oz shredded, split into two portions.
08 -
Half a cup of freshly grated Parmesan.
09 -
1 large egg.
10 -
1 tablespoon each of minced fresh parsley.
11 -
Fresh basil, minced, 1 tablespoon.
12 -
1 teaspoon dried oregano leaves.
13 -
Three cloves of garlic, crushed.
14 -
Optional topping:
15 -
Extra mozzarella, 1/2 to 1 cup shredded.
16 -
A pinch of dried oregano for garnish.
# Steps:
01 -
Warm up your oven to 350°F and butter up a standard 9x13 pan to prevent sticking.
02 -
Prepare your jumbo shells until they're slightly firm (al dente). Let them cool so you can stuff them easily later.
03 -
Blend the ricotta, egg, herbs, crushed garlic, parmesan, and most of the mozzarella together until smooth and creamy.
04 -
Layer marinara in the base of your dish. Fill each shell with cheese mix, placing the open side up in the sauce.
05 -
Sprinkle the rest of the mozzarella and oregano on top. Let it bake for roughly 20 to 25 minutes.
# Helpful Notes:
01 -
You can make it a day in advance.
02 -
Stays fresh in the fridge for up to 3 or 4 days.
03 -
Boil extra shells since some might tear.