Can Also Be Made With A Meat Sauce!
Prep Time: 25 minutes
Cooking Time: 50-55 minutes
1/2 box jumbo shells (approx. 12-14 shells)
15 oz. Ricotta cheese
1 cup Parrano cheese, shredded
1/2 cup Parmesan cheese, grated + Topping
1 cup six cheese Italian blend cheese, shredded
1/2 tsp garlic, puree
1 tbsp parsley, minced + garnish
pinch of pepper
pinch of nutmeg
4-5 cups marinara sauce
Large stock pot
Medium mixing bowl
Preheat oven to 375 Degrees F. Cook shells in large stock pot according to directions. In a medium mixing bowl, add; Ricotta cheese, Parrano cheese, Parmesan cheese, Italian 6 cheese blend, garlic, parsley, pepper, nutmeg and mix until well blended. Drain shells and wipe off any excess moisture off the shells. Stuff each shell with the cheese mixture. Line the bottom of baking dish with 2 cups of the marinara sauce, lay stuffed shells on top and pour the rest of the marinara sauce on top. Sprinkle with Parmesan cheese and parsley. Bake in oven for 30-40 minutes.
Cook’s Note: Any leftover cheese mixture, I put on slices of Tuscan bread and bake it in the oven and serve it along side of the Stuffed Shells!