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.
Fill a large pot with water and bring it to a boil. Add 2 tsp salt.
3
Once boiling, add the jumbo pasta shells and cook for 10 minutes. Drain and rinse with cold water to stop the cooking process.
FILLING PREPARATION
4
Meanwhile, grate half the mozzarella and shred the other half into small pieces. Set the shredded mozzarella aside for topping later.
5
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.
ASSEMBLY
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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.
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Pour another cup of tomato sauce over the shells in each dish. Top with the shredded mozzarella and additional grated parmesan if desired.
BAKING
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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.
SERVING
9
Drizzle the baked shells with extra virgin olive oil before serving.