This is one of my favorite weeknight dinners to fix. It is simple, fast to make and relatively inexpensive. Add a salad for a well-rounded meal.
When I make this I usually do not add meat to my marinara sauce. It’s just an added expense and we all enjoy it just the same without it. This dish is flavor and boasting with nutrients. If you are making this for guest add in chopped spinach to your ricotta and meat to your sauce, serve with crusty bread and salad.
Kids love stuffed shells. So make this for dinner tonight and enjoy!
1/2 lb box Large pasta shells
1 (8oz) container ricotta
1 T parsley
1 T basil
½ T oregano
Salt and pepper
1 C mozzarella
1 C parmesan
2 C marinara sauce
Preheat oven to 350*.
Boil a large pot of salted water. Cook past for 9-10 min.
Drain and let cool.
Mix ricotta, egg, parsley, basil, oregano and salt and pepper, to taste.
Add in ½ cup of mozzarella and Parmesan.
Fill cooled shells with ricotta mixture, about 1-2 tablespoons in each.
In an 9×9 baking dish spread 1 cup marinara on the bottom add in stuffed shells.
Top shells with remaining marinara and cheeses.
Bake for 25-30 minutes. Until bubbly and cheese is slightly browned.