Recipes for "stuffed shells"

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.

While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.

Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.

Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.

Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.

Serve hot and enjoy!

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.

In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.

Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.

Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.

Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.

Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.

Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.

Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil. Cook pasta 2 minutes less than package directions. Drain and rinse with cold water until cool.

Meanwhile, heat a large skillet over medium heat. Add Italian sausage, onion, bell pepper, and garlic; cook and stir until sausage is browned and fully cooked.

Add marinara sauce, Italian seasoning, and crushed red pepper, if using. Cook over medium heat for 10 minutes, stirring occasionally, to meld flavors.

Spread 2 cups sauce in the bottom of a 9x13-inch baking dish.

Combine cottage cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and parsley in a bowl.

Divide cheese mixture between pasta shells, stuffing with 1 scant tablespoon per shell.

Arrange shells evenly over sauce in the baking dish.

Spoon remaining sauce over shells and sprinkle with remaining mozzarella and Parmesan cheese.

Bake, uncovered, until cheese is melted and sauce is bubbly, 25 minutes. Tent loosely with foil if it starts to get overbrowned.

Garnish with additional parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.

Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.

Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.

Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.

Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.

Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.

Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.

Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.

Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.

Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.

Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.

Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.

Bring a large pot of water to a boil. Add 4 ½ teaspoons salt and pasta shells to water and boil, stirring occasionally, 9 minutes. Drain and set aside.

Preheat the oven to 375 degrees F (190 degrees C). Combine chicken, ricotta, basil, spinach, 3/4 cup grated Parmesan cheese, 1/2 teaspoon pepper, garlic powder, and remaining 1 ½ teaspoons salt in a large bowl and mix well. Stir in egg. Divide filling evenly among pasta shells.

Coat bottom of a 9x13-inch casserole dish with olive oil. Spread 1/2 cup Alfredo sauce along bottom of dish. Fill dish with stuffed shells and top with remaining sauce, shredded cheese and remaining Parmesan and  pepper. Cover with foil.

Bake in the preheated oven for 25 minutes. Uncover and bake until bubbly, 10 to 15 minutes more.

Turn the oven to broil on High. Broil until lightly browned on top, 3 to 4 minutes. Let stand for 5 to 10 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.

Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.

Shred chicken using 2 forks and set aside.

Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.

Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.

Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.

Add 1 cup sauce to the bottom of a 9x13-inch baking dish.

Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.

Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.

Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.

Preheat oven to 350 degrees F (175 degrees C).

Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.

Mix pasta sauce with water together in a bowl.

Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.

Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

Preheat oven to 350 degrees F (175 degrees C).

Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.

Spread salsa in the bottom of a 9x13-inch baking pan.

Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.

Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water.

2. Stir in the milk. Add the cheeses, spinach, garlic powder, onion powder, paprika, and chipotle, and stir until melted and creamy. Remove from the heat. Stir in the basil and lemon zest. Season with salt and pepper. If the sauce feels thick, add ¼ cup of milk to thin.

3. Divide the pasta and broccoli between bowls. Top with basil and lemon.

1. Preheat the oven to 350° F. Grease a 9×13 inch pan.

2. Melt 2 tablespoons butter in a medium pot. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the thyme, and a pinch each of salt and pepper. Cook 4-5 minutes, until fragrant. Remove the mushrooms from the skillet.

3. To the skillet, add the reaming 6 tablespoons butter, the garlic, basil, oregano, and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the wine, then the milk. Bring to a boil and stir for 1 minute. Remove from heat and stir in 1/2 cup mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

5. In a bowl combine the ricotta, provolone, and spinach.

6. Spread 1/3 of the cheese sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon 1 tablespoon of the ricotta mix into each shell, placing the filled shell into the baking dish as you go. Sprinkle over 1/2 cup mozzarella, pour the remaining cheese sauce over top. Top with a 1/4 cup of parmesan and then the mushrooms. Cover and bake 25 minutes or until the top has bubbled up. Remove the foil and bake another 15-20 minutes. Serve with fresh thyme.

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish or dish of similar size.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, vodka, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.

5. To assemble, spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining pumpkin sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!

1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low and add the tomatoes, vodka, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15-20 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

ring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag.

n a medium bowl,

the ricotta, provolone, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag.

5. To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

5. To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the

and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the baking dish to the oven and bake 25-30 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil; stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, until shells are nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.

While shells are cooking, heat a large skillet over medium-high heat; cook and stir beef and onion in the hot skillet until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook sauce for 5 minutes. Spread 1/2 of the sauce into a 9x13-inch baking dish.

Beat eggs in a large bowl until smooth. Stir in cottage cheese, 3/4 of the mozzarella, Parmesan, parsley, salt, and pepper until well combined. Spoon cheese mixture into cooked pasta shells and place into the prepared baking dish. Pour remaining sauce over filled shells and sprinkle with remaining mozzarella cheese.

Bake in the preheated oven until shells are hot in the center and cheese is melted and bubbly, 25 to 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.

Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.

Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir 1/2 of the shredded cheese and Italian seasoning into browned sausage.

Spoon sausage mixture into pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in the prepared baking dish.

Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.

Bake in the preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.

Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.

Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.

Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.

Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cold water, and set aside.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder in a large bowl. Rub oregano and parsley between your palms to pulverize them, then stir into cheese mixture.

Stuff cheese mixture into pasta shells.

Spread 1/3 of the spaghetti sauce on the bottom of a 15x10-inch baking dish. Place shells, seam-side up, close together in the dish. Spread remaining sauce on top; sprinkle with remaining 1/4 cup Parmesan cheese.

Bake in the preheated oven until bubbly, 25 to 35 minutes. Let stand 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain shells and set aside.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add mushrooms; cook and stir until mushrooms have softened and released their liquid, about 5 minutes. Drain and discard excess fat. Transfer meat mixture to a separate bowl and allow to cool to room temperature, about 10 minutes.

Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season with salt and pepper.

Add 1/2 of tomato sauce to the bottom of a 9x13 baking dish. Fill each shell with about 1 teaspoon meat mixture and place filling-side-up in the baking dish. Repeat with remaining shells and filling. Spread remaining tomato sauce over shells, and sprinkle with shredded mozzarella cheese.

Bake in the preheated oven until cheese is melted and starting to brown, approximately 25 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.

In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.

In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.

Bake 30 minutes in the preheated oven, until bubbly.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.

Preheat oven to 350 degrees F (175 degrees C).

Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.

Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Preheat oven to 350 degrees F (175 degrees C).

Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.

Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.

Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.

Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.

In a large, deep skillet or saucepan, combine the oil and garlic. Set the pan over medium heat, and heat until the garlic sizzles. Once it sizzles, cook for 15 to 20 seconds, or until the garlic turns a light golden brown. Do not let the garlic brown too much or the sauce will taste burned.

Simply Recipes / Sally Vargas

Add the tomatoes and salt to the pan. Bring to a gentle boil over medium heat and adjust the heat to a simmer. Continue to cook uncovered for 10-15 minutes, or until the sauce has thickened to your liking.

It may take a few minutes longer if the tomatoes from the can are watery. Taste and add more salt if needed. If the sauce seems acidic, add a pinch of sugar. Set sauce aside.

The sauce is slightly chunky, so if you’re looking for a smoother sauce, you can whirl it in a blender for a few seconds.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Preheat the oven 375°F and bring a large pot of salted water to a boil for the pasta.

Have on hand a 9 x 13-inch or equivalent baking dish.

In a medium bowl, stir the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, egg, lemon zest, parsley, salt, and pepper together until blended.

Add the shells to the boiling water and cook for 2 minutes fewer than the package directions.

Reserve 1/2 cup pasta cooking water and drain the shells in a colander. Rinse under cool running water.

If the tomato sauce is thick, stir 1/4 to 1/2 cup of pasta cooking water into the sauce. It should not be runny but should spread easily when spooned into the baking dish. It will reduce and thicken somewhat in the oven.

Spread about 3/4 cup sauce on the bottom of the baking dish.

Fill each shell with about 1-2 tablespoons of the ricotta mixture. Set them in the baking dish as you fill them, until all the filling is used. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Cover the baking dish loosely with foil and bake for 25-30 minutes. Remove the foil, return the baking dish to the oven, and continue to bake for about 15 minutes, or until the cheese melts and the sauce bubbles. Let rest for 5 minutes, sprinkle with basil or parsley, and serve.

Simply Recipes / Sally Vargas

Let casserole cool to room temperature. Cover with foil and refrigerate for up to 3 days. Reheat in a 350ºF oven for 15 to 20 minutes, or until hot all the way through.

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Simply Recipes / Sally Vargas