Who doesn't love pasta stuffed with creamy, gooey cheese topped with a robust marinara sauce? If your inner voice yells "ME," I am right there with you. There is nothing like the marriage of all those ingredients; pretty sure my taste buds sing hallelujah at the taste of tender noodle and creaminess of the ricotta. The Italians were definitely up to something when they created these type of dishes and well, I am glad that I have created this melt-in-your-mouth goodness.
Well, I won't keep you in suspense any longer. Here is the delicious recipe:
Ingredients
1 container of Ricotta (I use the part skim, but you use the one to your liking)
1 8oz bag of Four Cheese blend
1 table spoon of oregano (more if your heart so desires)
1/4 cup of parmesan cheese
1 bottle of marinara sauce (I forgot to add it to this picture, whoops)
1 box of stuffed shells
Directions
1. Cook pasta according to package. Drain it and let them sit. I take the time to separate them a little so they don't get stuck as they cool.
2. Mix the ricotta, oregano, parmesan and the bag of cheese blend (I leave a little in the bag to add on top, but that is up to you)
3. Pour some of the marinara sauce at the bottom of baking dish.
4. Spoon the cheese mix into the cooled shells. Set into a pan (like the picture).
5. Once you have stuffed all the shells, top with the remaining sauce and cheese. Sprinkle some oregano on top.
6. Bake covered at 350 for 30 minutes. After 30 minutes take the foil off and cook until cheese becomes golden or however you desire it.
This is one of my favorite meals because it makes so much food. I take the remaining shells and freeze them for future dinners. I hope you enjoy then as much as we do.
