Stuffed shells
INGREDIENTS:
- 1 bag large shells
- 2 (15 oz) cans tomato sauce
- 2 cups shredded mozzarella
FOR THE FILLING:
- 2 cups ricotta cheese
- 1&1/2 cups shredded mozzarella cheese
- 1 egg, beaten
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1/4 tsp coarse black pepper
Cooking steps
Step 1
Preheat oven to 175c (350f) + grease a 9×13 pan. Bring a large pot of water to a boil. Add 3 Tbsp kosher salt and shells. Cook until just under al dente (they will continue to cook in the oven but we want them pliable) and drain immediately. Set aside and prepare filling. Place everything into a bowl and whisk well to combine. Add one can of tomato sauce to the bottom of the pan. Add a handful of empty shells to the bottom of the pan and spread out. (These prop up some of the stuffed shells and create good things!) Use a spoon to remove a small scoop of filling and add to the center of a shell. Place into the pan and repeat until all the shells are filled (or you run out of filling). I like when some of the shells are sticking up a little because it creates more craggy edges that get crispy and its delish! Pour remaining sauce over the shells. Top with shredded cheese and bake uncovered for 45 minutes until lightly golden and bubbly! Serve hot and enjoy!
