Kenneth just got home from spending a week and a half supporting the fire-fighting efforts in the middle of the state. Usually when he gets home from military work I make steak or ribs for him, but this time I decided to welcome him home with something a little different, but still delicious.
This is a surprisingly easy recipe to make, it’s not terribly expensive (your biggest “investment” will be the cheese), and the best part is that it looks like you put a ton of effort into it, when you really just shoved some cheesy-mixture into pasta and covered it with some sauce.
Stuffed shells are usually served with a red sauce, but since Kenneth isn’t a red fan, I tried it with white and it turned out really well! I think I like it more with a white sauce because it complements the creamy ricotta filling.
Shell Pasta Stuffed with Ricotta Cheese
- 6 ounces (uncooked) shell pasta
- 1 container ricotta cheese (about 15 ounces)
- 1 tablespoon Italian seasonings
- 2 eggs
- 3 cloves garlic (I LOVE garlic so I used 6 cloves)
- Salt and pepper to taste
- 1 bottle pasta sauce
- Parmesan cheese (optional)
- Preheat oven to 350 degrees
Cook the pasta according to the directions on the box, drain, and let cool
- In a small bowl, combine the ricotta cheese, Italian seasonings, eggs, garlic, salt, and pepper
- Using a small spoon or spatula scoop the ricotta cheese mixture into the cooked shells
- Place the stuffed shells in a baking dish (I sprayed non-stick cooking spray in
the bottom of mine)
- After all the shells are stuffed and in the baking dish spread pasta sauce on top
- Cover the baking dish with tinfoil and bake for 10 minutes, remove tin foil and
bake for another 5-10 minutes (depending on how hot you want the cheese and sauce)
- I recommend serving the shells topped with Parmesan cheese, a fresh salad, and if you’re feeling classy, a glass of Pinot Grigio