Stuffed Shells with Ricotta and Italian Herbs

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Serves 6-8

2 boxes of large pasta shells, cooked
3 pounds whole milk ricotta
1 cup grated Parmesan cheese
1 cup grated Romano cheese
1/4 cup chopped fresh sweet Italian basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat leaf Italian parsley
1/4 cup fresh marjoram
2 cups chopped fresh mozzarella cheese
1 cup sweet basil tomato sauce
Salt and freshly ground black pepper

Preheat oven to 350 degrees. In a large bowl mix all ingredients until well blended and season with salt and pepper. Fill cooked shells with cheese filling and place in a large baking dish. Cover the shells with prepared sweet basil tomato sauce (see following recipe) and sprinkle with mozzarella. Bake in a preheated 350-degree oven for 25 minutes or until shells are warmed through.

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