No-Boil Stuffed Shells

Name: No-Boil Stuffed Shells
Cook time: 20 min
Total time: 1 min
Ingredients: 2 cloves garlic, minced; 1 large egg; 1 pound ricotta; 1/2 cup grated Parmesan; One 8-ounce bag part-skim shredded mozzarella (about 2 cups); 3 tablespoons fresh parsley, minced; Kosher salt and freshly ground black pepper; One 24-ounce jar marinara sauce; One 12-ounce box jumbo pasta shells

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Cook Time: 20 minutes

Total: 1 hours, 30 minutes

Servings: 8

Cost: $3.91 /serving

Author : Food Network Kitchen

pasta recipes main dish vegetarian

Ingredients

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2 cloves garlic, minced1 large egg1 pound ricotta1/2 cup grated ParmesanOne 8-ounce bag part-skim shredded mozzarella (about 2 cups)3 tablespoons fresh parsley, mincedKosher salt and freshly ground black pepperOne 24-ounce jar marinara sauceOne 12-ounce box jumbo pasta shells

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Step 3

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Step 4

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.