Easy Cheesy Stuffed Shells
These easy cheesy stuffed shells are filled with creamy ricotta, mozzarella, and Parmesan, then baked in a rich tomato sauce until bubbly and golden. A comforting Italian classic that's simple enough for a weeknight dinner and perfect for feeding a family.
Ingredients
- 4 cups my Bolognese sauce
- 1 Lb. large shells
- 3 cups ricotta cheese
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella divided
- 1 egg
- 2 Tbsp. chopped Italian parsley
Instructions
- Start by cooking the shells in salted boiling water el dente
- In a bowl mix the ricotta, spinach, parsley, egg, 1/2 the amount of parmesan and 1/2 the amount of mozzarella. Salt and pepper to taste
- Fill a pastry bag or use a spoon to fill the precooked shells with the ricotta filling
- Line an oven proof casserole dish with half of the Bolognese sauce. Place the stuffed shells in a single layer on top. Top the shells with the remaining Bolognese sauce, and the remaining parmesan and mozzarella cheese.
- Bake in a preheated 375- degree oven for 30- 40 minutes, or until the cheese is bubbly.
Notes
Cook the shells just until al dente. They will continue cooking in the oven and are less likely to become too soft or fall apart when stuffed.