Stuffed Shells is one of my daughter’s favorite meals. It is usually what she requests for her birthday. Which is okay with the rest of the family because we all love it. It’s an excellent choice when you need to serve something to guest, especially if you need a meatless dish. It can be made ahead of time and refrigerated or frozen. (Thaw on the counter before cooking.) I’ve even cooked them in the crock-pot. It works best to double the sauce so they don’t dry out in the crock-pot.
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp. salt
1 tsp. parsley flakes
1/8 tsp. pepper
1 (32 oz.) jar marinara sauce
1 large box large shell pasta
Mix all ingredients for cheese filling thoroughly.
Cook manicotti pasta according to package directions. Drain; handling carefully, stuff each shell with 1/3-1/2 c. of cheese filling. (I use a large spoon and eyeball it.)
Cover the bottom of a 3 quart baking dish with a thin layer of spaghetti sauce. Lay shells side by side. Pour remaining sauce over stuffed shells. Sprinkle top with extra Parmesan cheese. Bake ate 350 degrees F for 40 minutes or until hot and bubbly.