A delightful twist on the classic cheese-filled jumbo shells, featuring a flavorful herb tomato sauce and a creamy cheese filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the dish.
Cook the pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
Avoid overcooking the pasta shells as they will continue to cook in the oven.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, oregano, salt, and pepper until well mixed.
Mix thoroughly to ensure an even distribution of flavors.
In a separate bowl, mix crushed tomatoes, garlic, basil, salt, and pepper to make the sauce.
Use fresh basil for a more aromatic sauce.
Spread a thin layer of the tomato sauce on the bottom of a baking dish.
This prevents the pasta from sticking to the dish.
Fill each pasta shell with the cheese mixture and arrange them in the baking dish.
Use a spoon for easy filling and avoid overstuffing.
Pour the remaining tomato sauce over the stuffed shells.
Ensure all shells are covered to prevent drying out.
Cover the dish with aluminum foil and bake for 35 minutes.
Covering the dish helps retain moisture and evenly cook the pasta.
Remove the foil and bake for an additional 5 minutes to lightly brown the top.
This step adds a nice texture and color to the dish.
Let the dish cool slightly before serving. Enjoy your cheesy stuffed pasta shells!
Garnish with extra Parmesan and fresh basil for a beautiful presentation.
Continue in our app for the best experience
