Ricotta Stuffed Shells

Ricotta Stuffed Shells

This is the basic recipe for Stuffed Shells, very similar to the recipe on the box I'm sure.  What a go to meal for a crowd, to make ahead, to make vegetarian, to make extra and freeze, it works for some many different occasions.  I never look at a recipe for this, you can always wing it and it is always good.



Box of large pasta shells
favorite red sauce (I have started adding capers to my sauce I like the bit of zip it gives it)
Ricotta Cheese
Mozzarella shredded
Parmesan shredded (fresh makes a huge difference)
parsley
1-2 eggs (to desired consistency)

Boil pasta --do not over cook!
Mix cheeses, parsley, eggs and any other add ins you like together.

Add in possibilities depending what you have on hand or want:

spinach, kale and leafy dark green (steamed or sauteed can be mixed into cheese mixture)
mushrooms (added to sauce or layered under shells)
chicken or ground beef or sausage ( add to sauce or layer on bottom)

Spread sauce in bottom of 13 x 9 pan, fill shells, line shells on top of sauce, drizzle sauce over shells, sprinkle with more grated cheeses.  Bake at 350 for about 30 min.  If you made it ahead and refrigerated it let come to room temp and it may need a few more minutes of baking.  If you froze it take it out the day before and put in refrigerator it takes forever to thaw.