Stuffed Shells with Ricotta and Italian Herbs

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2 boxes of large pasta shells, cooked
3 pounds whole-milk ricotta
1 cup grated Parmesan cheese
1 cup grated Romano cheese
¼ cup chopped fresh sweet Italian basil
¼ cup chopped fresh oregano
¼ cup freshly chopped flat leaf-Italian parsley
¼ cup fresh marjoram
2 cups chopped fresh mozzarella cheese
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 sauce and sprinkle with mozzarella cheese. Bake for 25 minutes or until shells are warmed through. Serves 6 to 8.

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