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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
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
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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Diane Baker: Owner & Creator of Canning and Cooking at Home