Stuffed Shells Best Recipes

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STUFFED SHELLS (REE DRUMMOND PIONEER WOMAN)

2018-03-11



Stuffed Shells (Ree Drummond Pioneer Woman) image

This is delicious. I have some home canned marina that really made this even better. I don't think the leftovers are going to last very long. Recipe courtesy of foodnetwork.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients:

  • kosher salt, to taste
  • 8 ounces jumbo pasta shells
  • 30 ounces whole milk ricotta cheese
  • 2 tablespoons minced fresh parsley
  • 12 leaves fresh basil, cut into chiffonade
  • 1 large egg
  • fresh ground black pepper, to taste
  • 8 ounces parmesan cheese, grated
  • 2 (24 ounce) jars good-quality marinara sauce
  • 8 ounces mozzarella cheese, grated
  • crusty French bread, for serving

Steps:

  • Preheat oven to 350.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
  • In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
  • To assemble, coat the bottom of a baking dish with some sauce.
  • Fill each half cooked shell with the cheese mixture and place face down on the sauce.
  • Repeat with the shells until the cheese mixture is gone.
  • Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  • Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Nutrition Facts : Calories 675.5, Fat 34.5, SaturatedFat 19.1, Cholesterol 128.8, Sodium 1503, Carbohydrate 52.9, Fiber 6, Sugar 18.7, Protein 37.2

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