Stuffed Shells (Ree Drummond Pioneer Woman) - cooking recipe

Ingredients
    kosher salt, to taste
    8 ounces jumbo pasta shells
    30 ounces whole milk ricotta cheese
    2 tablespoons minced fresh parsley
    12 leaves fresh basil, cut into chiffonade
    1 large egg
    fresh ground black pepper, to taste
    8 ounces parmesan cheese, grated
    2 (24 ounce) jars good-quality marinara sauce
    8 ounces mozzarella cheese, grated
    crusty French bread, for serving
Preparation
    Preheat oven to 350.
    Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
    In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
    To assemble, coat the bottom of a baking dish with some sauce.
    Fill each half cooked shell with the cheese mixture and place face down on the sauce.
    Repeat with the shells until the cheese mixture is gone.
    Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
    Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

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