Ricotta Stuffed Shells

Ricotta Stuffed Shells

PREP TIME:15 min  COOK TIME:30 min  SERVINGS 4

INGREDIENTS

1/2 box Barilla Jumbo Shells
1 Jar Barilla Marinara sauce
1 1/3 cup fresh Ricotta cheese
8 ounces Mascarpone cheese
1 cup grated Parmigiano-Reggiano
2 cups shredded Mozzarella cheese
4 tbs parsley, chopped
salt and black pepper to taste

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Cook jumbo shells in boiling water for 9 minutes.  Drain and cool on a sheet pan Set aside.
3. Mix together Ricotta, Mascarpone, half the Parmigiano. half the Mozzarella, parsley, salt and pepper. Fill the shells.
4. Grease a 9" x 15" baking dish; add half the sauce. Arrange the shells (opening up), cover with the remaining sauce, Mozzarella and Parmigiano.
5. Bake covered in the oven at 400°F for 30 minutes.


Recipe from Barilla Jumbo Shells box

Notes:

9 Delallo manicotti shells (8oz 14 shells per box) will fill a 9x13 pan (boil 1 or 2 extra in case of tears)