So this recipe makes about 30 shells or could feed 4 people easily! I made the full filling recipe and just only cooked have a box of jumbo pasta shells. Also, I decided to skip the sauce recipe and just use good old Prego for the sake of time. The recipe is on my Pinterest or links to this blog.
Stuffed Pasta Shells
1 box jumbo pasta shells (30 shells but I used about 15)
Lemon zest for the sauce (now personally we didn’t like the lemon zest so we won’t use it next time)
1 15oz container of ricotta cheese. (you can find it usually by cream cheese in the store)
1 egg beaten
1/4 tsp sea salt
1c. grated mozzarella cheese (you can buy the bagged kind but I think the fresh moz tastes so much better)
1 bunch chives minced (I used dried herbs to my taste)
Preheat oven to 350 and cook in boiling water as directed & DON’T overcook or they will break.
Sprinkle lemon zest in you dish and set aside.
Combine ricotta, egg, and salt and mix in mozzarella, lemon zest, and 3/4 of chives.
Spread 1/3 of sauce in bottom of dish.
Fill each shell with cheese filling and arrange in a single layer in your pan.
Pour remaining sauce to cover shells.
Cover with foil and bake for 15 minutes.
Uncover and bake for 15 more minutes.
Sprinkle with remaining chives and bon appetit!