Name: Triple Cheese and Basil Stuffed Pasta Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 cups tomato sauce; 1/4 cup fresh basil, finely chopped; 2 large eggs; 12 oz package jumbo pasta shells; 1/4 lb parmesan cheese, grated; 32 oz tub whole milk ricotta cheese; 2 tsp salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 1 lb fresh mozzarella cheese, divided into 2 equal parts

Stuffed Shells

Delectable jumbo pasta shells stuffed with a trio of cheeses featuring mozzarella, ricotta, and parmesan seasoned with fresh basil, baked to perfection in a savory tomato sauce. This dish is a cheesy comfort delight that's perfect to warm up your cold evenings.

Milk

Eggs

Wheat

Vegetarian

Pasta Sauces

gram

tomato sauce

Fresh Vegetables

fresh basil

eggs

Pastas & Noodles

jumbo pasta shells

Cheese

parmesan cheese

ricotta cheese

Seasonings

salt

black pepper

Oils

milliliter

extra virgin olive oil

fresh mozzarella cheese

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Selenium

Minerals

Vitamin D

Vitamins

Alpha-carotene

Vitamin A

Niacin (B3)

Calcium

Iron

Magnesium

Phosphorus

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Calories from Fat

Vitamin K

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

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Triple Cheese and Basil Stuffed Pasta Shells

Pasta, Sauces, Grain

Produce

Dairy

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/triple-cheese-and-basil-stuffed-pasta-shells-2725833-3.jpeg

Fill a large pot with water and bring it to a boil. Add 2 tsp salt.

Once boiling, add the jumbo pasta shells and cook for 10 minutes. Drain and rinse with cold water to stop the cooking process.

Meanwhile, grate half the mozzarella and shred the other half into small pieces. Set the shredded mozzarella aside for topping later.

Combine the grated mozzarella, ricotta, parmesan, and fresh basil in a large bowl. Season with salt and pepper, then mix. Add the eggs and mix until the filling is light and fluffy.

Pour a cup of tomato sauce each into the bottom of two 11x7 inch baking dishes. Fill each cooked pasta shell with the cheese mixture using a small spoon and place them in the baking dishes open side down.

Pour another cup of tomato sauce over the shells in each dish. Top with the shredded mozzarella and additional grated parmesan if desired.

Cover the baking dishes with aluminum foil and bake in the preheated oven for 30 minutes until the cheese has melted and sauce is bubbling.

Drizzle the baked shells with extra virgin olive oil before serving.

Triple Cheese and Basil Stuffed Pasta Shells

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