Stuffed Shells Parmesan
From wynnebaer 12 years ago
- 2 hours to make
- Serves 16
With it being just the 2 of us at home now, when I make these I prepare them and freeze them in size appropriate portions. Take out of freezer the night before and bake up for a quick weeknight meal that's homemade. Read more This recipe provides my family with a meal to bake when preparing and 6 more to freeze using 5 shells per meal, 7 meals all together. See less
Ingredients
- 1 box jumbo shells (contains approximately 36) shopping list
- 1 large container ricotta cheese shopping list
- 2 eggs, beaten slightly shopping list
- 2 1/2 cups shredded cheese, divided (can be mozzarella or an Italian cheese blend) shopping list
- 1/4 cup parmesan cheese shopping list
- 1/2 cup parsley, rough chopped shopping list
- salt and pepper to taste shopping list
- Your favorite marinara sauce shopping list
How to make it
- Prepare shells according to package directions
- Drain and set aside to cool
- In mixing bowl, add ricotta cheese, eggs, 1 1/2 cups shredded cheese, the Parmesan cheese, parsley salt and pepper; combine thoroughly.
- Using tablespoon, fill each shell with cheese mixture and place on baking sheet. (There should be enough mixture to fill all shells)
- Coat bottom of baking dish with Marinara sauce
- Add amount of shells you want
- Cover with marinara sauce
- Sprinkle with remaining 1 cup of shredded cheese (If baking all shells at once you may need more cheese to cover)
- Bake @ 350 for 30 minutes covered with foil, then uncover and bake another 15-25 minutes until cheese is full melted.
- To freeze remaining shells, wrap amount you want per meal using foil in single layers then add to zip lock bag. Take out and thaw before baking.
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