Cheese Stuffed Pasta Shells
These 4-Cheese Stuffed Pasta Shells are incredibly delicious and a favorite vegetarian meal for Meatless Monday.
They're made with ricotta, cottage, parmesan, and mozzarella cheese. They are the perfect dinner to take to a friend or put in the freezer for another day.
– Butter – Eggs – Milk – Salt – Flour
Cook pasta according to package directions. Be sure the pasta is not overcooked. You want it to be al dente-- cooked firm to the bite.
Combine the ricotta cheese in a large bowl with the cottage cheese, half of the parmesan, and half of the mozzarella cheese. Stir until combined. Stir in the eggs, parsley, salt, pepper, and a pinch of nutmeg.
Spread ½ Cup of the marinara sauce on the bottom of a 9 by 13" baking dish (This will prevent the pasta from sticking to the bottom of the pan).
Fill the jumbo pasta shells using a piping bag, (if you don't have the frosting bags, you can also use a small spring-loaded cookie scoop to fill the shells.
Bake at 350 degrees for 25-35 min. Remove the foil for 10 minutes and bake until the cheese is golden.
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