Cheesey Stuffed Shells

Yesterday was National Pasta Day! YAY
Cheesey stuffed shells anyone? …Anyone?
Ok. They may not be the prettiest things in the world, but my oh my have I heard they are delicious. Heard. Yes. You read that right. Are you forgetting that I’m the food blogger that doesn’t like cheese? Ugh. Broccoli, any day. Cheese, torture. Don’t ask. Its kinda weird, actually. 
My pure hatred I have for cheese doesn’t stop me from cooking with it, though. Mr.D could put cheese on his cereal in the morning and be the happiest little camper you have ever seen. He’s so weird. And because of his weirdness, I get requested to make cheesey dishes, like, a lot. Its ok though. Its actually a good diet. “Oh honey you want cheesey stuffed shells tonight? Ok great I’ll just eat this bowl of air for dinner.” Its quite effective, until I’m knees deep with a spoon into a can of frosting watching American Horror Story.
Which BY THE WAY – I just started watching. I’m pretty confused, to say the least, but I’m gonna’ hold on and see if I can sort out this mess they call a great show. Pray for me.
Alright lets do this.
You’ll need: Jumbo Shells (I only had regular sized ones on hand and they work fine. Just smaller), Ricotta Cheese, Mozzarella Cheese, 1 Egg, Salt/Pepper, Fresh herb of your choice (I used Parsley), Pasta Sauce.
Boil a pot of water and cook shells according to package.
You want to cook them about 2 minutes less then you normally would so they
stay a little firm for the stuffing.
In a bowl, throw in some ricotta cheese..
1 Egg
Mozzarella Cheese
Plenty of salt and pepper
And a fresh herb of your choice. I used parsley, but basil would work nicely also.
Stir to combined.
Now preheat your oven to 375.
Spread some sauce on the bottom of your baking dish.
Lets not talk about how I talked about how the sauce came out looking like a piece of bread.
This went on for 15 minutes. I called my friend and told her about it. Then we spoke about
Channing Tatum and I felt the earth level around me once again.
Drain your shells and rinse them with cold water to stop the cooking process.
Try not to rip any like I did.
Don’t be me
Hold a shell in your hand, and very gently stuff the cheesey mix inside of it. 
You may need to hold it open a bit with one finger while you stuff it with a spoon.
Place your shells in a single layer on top of the sauce. You want to cook them pretty closely, so
try to use a dish that fits your quantity perfectly.
Spoon on some more sauce
And if you’re feeling extra frisky, sprinkle on some mozzarella cheese.
Now bake this in the oven for 25-30 minutes.
Oooo lala. At this very moment of me snapping this picture, Mr.D walked into the kitchen and with
stupid man voice said “Oh that smells good. Is it lasagna?”
I decided then and there that I’d never speak to him again.
Spoon it onto a plate (OMG IT WILL BE SO MESSY), and serve with a vegetable
side or garlic bread. In my case I did both because Mr.D is a very indecisive man.
Viola. Enjoy my cheesey friends!

8 thoughts on “Cheesey Stuffed Shells

  1. We had some leftovers in the fridge for a couple of days, until some friends came over and devoured them! Try out this recipe if you get the chance!


  2. This is my most fave pasta dish to make!!! My hubby loves it!! Question: could I make a tray and instead of putting in the oven, can I freeze? And if yes…how long?


  3. SOOO good! The only change I made is I added some finely chopped spinich inside the ricotta mix (my bf hates veggies so I have to sneak them into all the cheesy goodness haha!)
    Also you MUST serve this with Mel's pizza dough garlic rolls. To die for.


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