Sep 042014
 

This cheesy, gooey spin on stuffed shells features the colors of the Italian flag – red (marinara sauce), green (fresh basil) and white (Alfredo sauce and mozzarella).

margstuffedshells_featured

Margherita Stuffed Shells
 
Prep time
Cook time
Total time
 
This cheesy, gooey spin on stuffed shells features the colors of the Italian flag - red (marinara sauce), green (fresh basil) and white (Alfredo sauce and mozzarella).
Author:
Recipe type: Main Dishes, Vegetarian, Pasta
Cuisine: Italian
Serves: 8
Ingredients
  • 1 box of jumbo shells
  • 32 oz. ricotta cheese
  • 16 oz. grated mozzarella cheese, divided
  • ½ c. grated parmesan cheese
  • 2 eggs
  • 2 tsp. Italian seasoning
  • 24 oz. jar of store-bought tomato/marinara sauce (or use my recipe for homemade sauce: http://darksideofthespoonblog.com/four-cheese-lasagna/)
  • 1 c. store-bought Alfredo sauce (or use my recipe for homemade Skinny Alfredo sauce: http://darksideofthespoonblog.com/skinny-alfredo-sauce/)
  • 6-9 fresh basil leaves, chifonnaded
Instructions
  1. Prehead oven to 375 degrees.
  2. Prepare shells according to instructions. Set aside to cool.
  3. While pasta is cooking, prepare cheese filling.
  4. In a large bowl, mix ricotta cheese, 2 eggs, and Italian seasoning with a fork.
  5. Fold in about half of the mozzarella cheese and all of the parmesan cheese.
  6. Spread about half of the red sauce onto the bottom of a 9"x13" pan or several small ramekins.
  7. Generously spoon about ¼ c. of the cheese mixture into each cooled shell.
  8. Place the cheese-filled shells directly next to each other in the pan. You should be able to fit 6 rows of 5 across.
  9. Pour remaining red sauce evenly over cheese-filled shells.
  10. Pour a thin line of Alfredo sauce down the middle of each row of shells, resulting in 5 lines of Alfredo.
  11. Top shells and sauce with the remainder of the mozzarella cheese and the chiffonade of fresh basil leaves.
  12. Cover tightly with foil and bake for 40 minutes. Uncover and bake for another 10 minutes to continue to melt the cheese.
  13. Cool for 5 minutes and then serve.

 

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