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Evelyn's Stuffed Shells

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 pound of stuff shells

  • 1½ cup ricotta cheese

  • 6 large eggs

  • ¼ pound mozzarella cheese, shredded

  • 1/3 pound grated Parmesan cheese

  • 6 tablespoons butter, softened

  • 1 tablespoon dried basil

  • 1 teaspoon kosher salt

  • ¾ teaspoon black pepper

  • Parmesan for sprinkling

  • 1 tablespoon dried sweet basil

  • 2-28 ounces RAGU Mushroom Pasta Sauce

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Directions

  1. Preheat oven to 350º. Bring a large pot of water to a boil, add the olive oil, and pour in the shells. 

  2. Cook al dente, about 12 minutes; drain and cool off under cold running water.  Set aside. 

  3. Pour pasta sauce in a large skillet; add the sweet basil and stir until well mixed. 

  4. Bring sauce to a slow boil and reduce heat to low.  Simmer 10 minutes then remove from stove to cool.

  5. Mix together the ricotta and eggs with mixer; beat until well combined; add butter, cheeses, salt pepper and dried basil; mix well.   

  6. Fill pasta shells with cheese mixture and arrange in greased 9x13-inch pan. 

  7. Cover shells with the sauce, sprinkle on remaining Parmesan. 

  8. Bake for about 30 minutes, until the cheese is thoroughly melted.

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