Recipe For Barilla Jumbo Shells Stuffed With Ricotta Cheese
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Top with remaining marinara sauce and cheeses.
Recipe for barilla jumbo shells stuffed with ricotta cheese. Fill each cooked shell with equal amounts of ricotta mixture. Stir well to combine. Then spread 1 cup marinara sauce in bottom.
2 cook jumbo shells for 15 minutes. Stuff shells with cheese mixture and place in pan. Preheat the oven to 350 and have ready a 9x13 casserole dish with a thin layer of marinara sauce coating the bottom.
Spray baking dish with non stick spray. Add fresh chopped parsley if desired. Set aside until ready to use.
Arrange filled shells opening side up in baking dish. Ricotta 1 1 2 cups mozzarella 1 2 cup parmesan. Drain well cover and set aside.
After spread all of the shredded and grated cheddar jack swiss and grueyere parmigiano reggiano and romano cheese on top of the stuffed shells. Season with salt pepper. Place in the oven for 30 minutes until cheese melts thoroughly.
In a large bowl mix eggs ricotta half the mozzarella half the parmesan parsley salt and pepper until well combined. Fill cooked shells and arrange in dish. For the filling in a small mixing bowl beat the egg and stir together the ricotta 3 4 cup fontina cheese parmesan basil salt pepper and garlic powder.
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