Stuffed Baked Shells

Stuffed Baked Shells
20 mins prep time
25 mins cooking time
6-8 servings
Ricotta Cheese

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

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Part-Skim Ricotta 32oz

Part-Skim Ricotta 32oz

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Shredded Parmesan

Shredded Parmesan

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Ingredients

20 jumbo pasta shells (about half of a 12 oz. box)

1 jar (25 to 28 oz.) marinara sauce

1 container (15 oz.) Frigo® Whole Milk or Part Skim Ricotta Cheese

2 cups (8 oz.) shredded Frigo® Mozzarella Cheese, divided

1 cup (4 oz.) finely shredded Frigo® Parmesan Cheese, divided

1 egg, beaten

1 Tbsp. finely chopped parsley

1/4 tsp. Italian seasoning blend

Directions

Preheat oven to 375°F. Cook pasta according to package directions; rinse and drain.

Coat the bottom of an 11” x 7” baking dish or 3-quart casserole dish with about 1/3 the marinara sauce.

Combine Frigo® Ricotta Cheese, half the Frigo® Mozzarella Cheese and Parmesan Cheese, the egg, parsley, and Italian seasoning; stir well. Spoon filling into cooked shells. Place shells in baking dish.

Pour remaining sauce over shells; sprinkle with remaining Frigo® Mozzarella Cheese and Frigo® Parmesan Cheese.

Cover with foil and bake 25 minutes or until bubbly.