One of my favorite dishes! Easier to make then you'd think. With the aide of a 'make shift' pastry bag (just fill a gallon bag with the filling, twist at the top and force filling to one lower corner, snip off lower corner and use just like a pastry bag!) Serve with a nice side salad and you have a full meal... ~Enjoy! Diane
Four Cheese Stuffed Shells Ingredients: 1/2 Box Barilla Jumbo Shells 1 24 oz jar of your favorite Marinara Sauce 1 1/3 Cup Ricotta cheese 8 oz Mascarpone cheese 1 Cup Parmigiana Reggiano cheese, shredded & divided 1 8 oz package Mozzarella cheese, shredded & divided 4 Tbs fresh parsley, chopped salt & black pepper to taste 2 Tbs Water Directions: 1. Preheat oven to 400°F 2. Cook Jumbo shells in boiling water 9 minutes, Drain and cool on a sheet pan or large plate, . Set aside. 3. Mix together ricotta, mascarpone, half of the Parmigiano Reggiano, half the mozzarella, parsley, salt & pepper. Fill the cooled shells. 4. Grease a 9x13 inch baking dish; add half the sauce and water. Arrange the shells (opening up), cover with remaining sauce and cheeses. 5. Bake covered in the oven at 400° for 30 minutes. (if preferred ~ Uncover for final 5 minutes and turn broiler on medium until cheese is golden and melted.) *note: I had 2 cups of cooked Italian meat filling from making a previous recipe so, I scattered that meat on top of shells before adding cheese. You can use a marinara with meat if preferred as well...
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