Cheesy Stuffed Pasta Shells
Indulge in the exquisite flavors of oven-baked stuffed shells. This delectable dish showcases a delightful combination of savory Italian sausage, refreshing spinach, and rich creamy ricotta cheese. The velvety tomato sauce blankets the shells, while the melted mozzarella adds a finishing touch of gooey goodness. It's a comforting and deeply satisfying meal that effortlessly captures the essence of Italian cuisine.
Ingredients
- 1 12 ounce package jumbo pasta shells
- 1 32 ounce container ricotta cheese
- 1 pound shredded mozzarella cheese divided
- 8 ounces grated Parmesan cheese divided
- 2 large eggs beaten
- 1 tablespoon dried parsley
- 1 teaspoon salt or more to taste
- 1 teaspoon ground black pepper
- 1 28 ounce jar pasta sauce
- 8 ounces sliced fresh mushrooms
Instructions
- The oven should be preheated to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
- A large pot of water is brought to a gentle boil with a pinch of salt. Into the bubbling water, the pasta is added and cooked until it reaches a tender yet firm texture, usually around 8 to 10 minutes. Finally, the pasta is drained.
- While the pasta is cooking, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl. Mix them thoroughly until well blended.
- In a medium-sized bowl, combine the pasta sauce and mushrooms. Stir in the remaining mozzarella and Parmesan cheeses until they are thoroughly mixed together.
- To prepare the dish, start by filling the shells with a creamy ricotta mixture. After that, carefully arrange the stuffed shells in a 9x13-inch baking dish. Finally, generously drizzle the pasta sauce mixture over the shells.
- The mixture should be placed in the preheated oven and baked until the edges become bubbly and the shells are slightly set. The baking time can vary from 35 to 60 minutes.