This recipe is on the table in less than an hour and served up with a side salad and french bread, it is very comforting and yummy for the tummy!
Here's what you need:
1 - 12 oz. box Jumbo shells, cooked
5 oz. container freshly grated Parmesan, reserve 1/4 cup for topping
15 oz. container ricotta cheese
2 cups combination of Mozzarella & Monterey Jack, shredded or a prepackaged 8 oz. Italian cheese, reserve 1/2 cup for topping
1 Tbs. Italian Herb
1/4 cup cream or 1/2 & 1/2
a few grinds of freshly ground pepper
1 jar prepared pasta sauce
Boil the pasta shells according to the package then drain and rinse with cold water, set aside.
In a bowl mix 1/4 cup Parmesan and 1/2 cup Italian cheese and set aside.
Pre heat oven to 400 degrees.
Spray a 9 x 13 with cooking spray then pour about 1/2 - 3/4 cup of sauce in the bottom just to coat the bottom with a light layer.
In a bowl mix all the rest of the ingredients except the pasta sauce and shells and mix well.
Fill each shell with a scoop of the filling and place in the baking dish on top of the sauce.
Pour remaining sauce evenly over the filled shells and cover with foil.
Bake for 20 minutes covered then uncover and sprinkle with the remaining cheese and bake another 5 - 10 minutes or until the cheese is melted and golden brown.
Serve with a side salad and french bread ~ YUM
Serves 8 - 10
Here's the handy printable - Cheesy Stuffed Shells
You can find me each week linking up to these amazing blogs