I feel in love with stuffed shells after a trip to the famous Arther Ave in the Bronx, they were so cheesy and so delicious I was hooked. Ever since then I’ve tried to test myself into recreating these for myself so I could have them whenever I please.
This recipe is my best one yet, it’s perfectly creamy and a good amount of sauce so the shells aren’t dry.
Try it out for yourself!!
8 oz of uncooked jumbo shells
1¾ cup of ricotta cheese
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning
1 cup marinara sauce
Salt and pepper to taste
Preheat oven to 350 degrees.
Boil water and cook shells according to directions on package. Drain the shells, spray them with cooking spray (to prevent sticking) and set aside.
In a medium bowl, mix ricotta, egg, Italian seasoning and 1 cup of mozzarella until combined well.
Fill each shell with a tablespoon of the ricotta mixture.
Spray a 9×13 casserole dish. Fill the casserole dish with the stuffed shells. You can fit four rows of five shells.
Pour 1 cup of marinara sauce over the stuffed shells.
Sprinkle remaining 1 cup of shredded mozzarella over the sauce.
Cover with foil and bake for 30 minutes in a 350 degree oven.
Remove foil and bake for another 5 minutes.