ALEXIA'S CLASSIC STUFFED SHELLS
Ricotta-stuffed shells baked in marinara with mozzarella, Romano, and basil. Marinara recipe included.
"Now that’s Italian!" - Alexia
Ingredients
- 1 (1 lb) bag large pasta shells
- 4 lb whole milk ricotta cheese
- 3 lb shredded whole milk mozzarella
- 1 cup grated Pecorino Romano cheese
- 1 cup fresh chopped parsley
- Fresh basil (for topping)
- 6 large eggs
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Sea salt (to taste)
- Marinara sauce (see step 7)
Instructions
Boil the Shells
Bring a large pot of salted water to a boil. Add the shells and cook until extra al dente. Drain and set aside. (They will finish cooking in the oven.)
Make the Cheese Filling
In a large bowl, combine the ricotta, mozzarella, Pecorino Romano, and eggs. Mix well until smooth.
Season the Filling
Add chopped parsley, cracked black pepper, garlic powder, and garlic salt. Mix well and whip until light and fluffy.
Assemble the Dish
Spread a layer of sauce on the bottom of a large baking dish. Stuff each shell with about 1 heaping tablespoon of the ricotta mixture and place filling side up in the dish.
Top and Bake
Drizzle more sauce over the shells, sprinkle extra grated cheese, and top with fresh basil. Cover with foil and bake at 375°F for 30 minutes until bubbly.
Broil to Finish
Remove the foil and broil for a couple of minutes until the tops are slightly crispy. Serve hot — Waaaaaa laaaaaaa!
Optional — Make the Marinara Sauce
In a pan, heat 1/4 cup olive oil and sauté 6 cloves minced garlic until lightly browned with red chili flakes to taste. Add 2 (28 oz) cans of DOP San Marzano tomatoes and mash them. Add basil, garlic powder, garlic salt, cracked black pepper, and 1 tbsp sugar. Simmer on low for 45–60 minutes.