I love the story Matt Swaim, Sonrise Morning Show Host/Sacred Heart radio, shared with me this morning about potlucks in his former church. “One family brought stuffed shells every time, and they were the best!” Now that’s a recommendation! Here’s a recipe for stuffed shells that’s easy and impressive, and a good one for Lent. I hope you like this – and do let me know how you’d tweak it a bit.

YUMMY STUFFED SHELLS – we love this for supper on Friday after fasting. It’s filling and energy giving. 

If you have time, buy a block of mozzarella and shred it yourself. Pre shredded has a coating to prevent sticking together but doesn’t melt as well. But if that’s all you have, it’s OK! 

Note the recipe calls for marinara sauce. This is probably the quickest and simplest tomato sauce to make. (Giovanna Trimpe has a really good homemade marinara sauce in her Holy Chow series of cookbooks). If not making the sauce, use a good quality jarred marinara.

Ingredients

20 jumbo pasta shells, cooked until 75% done 

Filling:

3-4 cups marinara sauce – I used 4 

15 oz ricotta cheese – I used full fat

1/2 cup Parmesan cheese

3-4 cups shredded mozzarella cheese – 2 cups in mixture and 1 or 2 for top

1 teaspoon garlic powder or 1 nice clove garlic, minced real fine

1/4 cup parsley, plus more to garnish or chopped frozen, thawed spinach, a cup, microwaved, then drained real well (remove all moisture) – both are optional, but. nice

Salt and pepper to taste

1 large egg, lightly beaten

Instructions

Preheat oven to 375. 

After shells are cooked, drain and then pour cold water over them in the pot. This keeps them from sticking. 

Spray a 9×13 pan. Pour sauce in bottom.

Mix together ricotta, Parmesan, 2 cups mozzarella, garlic, parsley or spinach.

Add salt and pepper to taste, then mix in the egg.

Remove shells from cold water, drain and then fill each shell with cheese mixture. I use an ice cream scoop.

Sprinkle with rest of mozzarella.

Cover with foil (spray underside to keep cheese from sticking).

Bake 25-30 minutes until done. Remove foil and bake a bit more if cheese needs to melt more.