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).
Margherita Stuffed Shells
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: Cara Borromei
Recipe type: Main Dishes, Vegetarian, Pasta
- 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
- Prehead oven to 375 degrees.
- Prepare shells according to instructions. Set aside to cool.
- While pasta is cooking, prepare cheese filling.
- In a large bowl, mix ricotta cheese, 2 eggs, and Italian seasoning with a fork.
- Fold in about half of the mozzarella cheese and all of the parmesan cheese.
- Spread about half of the red sauce onto the bottom of a 9"x13" pan or several small ramekins.
- Generously spoon about ¼ c. of the cheese mixture into each cooled shell.
- Place the cheese-filled shells directly next to each other in the pan. You should be able to fit 6 rows of 5 across.
- Pour remaining red sauce evenly over cheese-filled shells.
- Pour a thin line of Alfredo sauce down the middle of each row of shells, resulting in 5 lines of Alfredo.
- Top shells and sauce with the remainder of the mozzarella cheese and the chiffonade of fresh basil leaves.
- Cover tightly with foil and bake for 40 minutes. Uncover and bake for another 10 minutes to continue to melt the cheese.
- Cool for 5 minutes and then serve.