Lifestyle

Stuffed Shells

Posted April 12, 2016 6:00 am

½ package, 8 ounces or 24 jumbo pasta shells

1 egg, beaten

15 ounces Ricotta cheese

2 cups shredded Mozzarella cheese (divided)

¾ cup Parmesan cheese (divided)

4 tablespoons fresh chopped parsley

4 tablespoons fresh chopped basil

1 jar marinara sauce - 27 ounces

Preheat oven to 350 degrees.

Cook pasta, according to the directions on the box. Noodles should be al dente. While the noodles are cooking, mix together egg, Ricotta, 1¾ cup of the mozzarella cheese and ½ cup of the Parmesan. Add fresh chopped parsley and fresh basil.

Spray baking dish with nonstick spray; then spread 1 cup marinara sauce in bottom. Fill cooked shells and arrange in dish. Pour remaining sauce over shells.

Top with remaining mozzarella and parmesan cheese. Bake for 45 minutes.

Serves 6 to 8

Lauren Wilhelms

Cook of the Week Lauren Wilhelms of Hoffman Estates shares a family favorite recipe for her Stuffed Shells. Joe Lewnard/jlewnard@dailyherald.com

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Cheese Food Lifestyle Pasta Recipe Recipe Type Vegetables

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