Stuffed Shells

• 1 Box Jumbo Shells

• 1 Jar tomato sauce

• 6-8oz Ricotta Cheese

• 1 small bag of shredded Mozzarella Cheese

• 1/4 cup Parmesan Cheese

• Italian Seasoning

• Garlic Salt

• Salt

• Pepper

• 1 egg

• Basil (garnish)

preheat oven @400F

boil shells until tender and floppy

mix ricotta, mozzarella, parmesan, egg, italian seasoning, garlic salt, salt, pepper (and optional thin sliced basil)

spoon cheese filling into shells

place filled shells into glass casserole pan

pour tomato sauce over shells & cover whole pan with tin foil.

bake @400F for ~30min

let cool.

serve with fresh basil leaf garnish (optional)

Notes from the chef:

save some shredded mozzarella to sprinkle

on top of the tomato sauce.

throw in a couple empty shell “surprises” on the sides. it’s just pasta!

i make a mean stuffed shell. i do this by tasting the filling as i make it. i have a stomach of iron and eat raw cookie dough like it’s candy. i have no fear of death by uncooked food. But i’ve basically gotten the seasoning down to an art: sprinkle enough italian season until you can always see it while stirring. the garlic salt should be about 1 tsp. but i go heavy on it. those are the two most important parts to make your shells a hit.

#entrees