The Pioneer Woman Tasty Kitchen
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Three Cheese Stuffed Shells

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Level: Easy

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Description

This is comfort food at its best. It is warm, creamy, and completely satisfying. I don’t think you could ever find a living soul that wouldn’t fall in love with this simple recipe. It is easy enough for a weeknight but also special enough to serve at a dinner party. It fills your house with the beautiful scents of Italy, making every tummy aching for dinnertime.

Ingredients

  • 1-½ cup Ricotta Or Cottage Cheese
  • 2 cups Shredded Mozzarella Cheese, Divided
  • 1-¼ cup Grated Parmesan, Asiago, Or Fotinella Cheese
  • ¼  Medium Onion, Finely Chopped
  • 6  Scallions, Finely Chopped
  • ¼ cups Tightly Packed Fresh Oregano Leaves, Finely Chopped
  • ¼ cups Tightly Packed Fresh Basil Leaves, Finely Chopped (optional)
  • 1 clove Garlic, Minced
  • Salt And Pepper, to taste
  • 1  Egg, Lightly Beaten
  • 8 ounces, weight Jumbo Pasta Shell Noodles, Cooked Al Dente And Cooled Enough To Handle
  • 1 jar (about 24 Oz. Size) Spaghetti Sauce
  • 1 cup Shredded Mozzarella Cheese

Preparation

Stir together ricotta, half of the mozzarella cheese, Parmesan, onion, scallions, oregano, basil, garlic, salt and pepper in a large bowl. Taste and adjust the seasonings, then add the egg. Combine well and set aside.

Preheat oven to 400ºF.

Cook pasta shells for about half of the cooking time, to very al dente, being careful not to overcook. Rinse in cold water and set aside. Spread 1/3 of the spaghetti sauce on the bottom of a baking dish.

Fill each shells with 2 tablespoons of cheese filling and place on top of the sauced dish. Repeat filling the shells until all of the mixture is gone. Top shells with the rest of the sauce and sprinkle with remaining mozzarella cheese. Bake for 20-25 minutes or until hot and cheese is melty.

Serve with nice crusty bread and a crisp salad.

Recipe for cheese filling adapted from The Joy of Cooking.

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