There are a few meal that I remember eating as a kid. You know the classics that your mom made that are forever in your memory. You either love them still or had so much of them growing up that you never eat them now. Italian foods were always a favorite and still are. I can’t get enough pizza, pasta and tiramisui. One of my favorite past dishes are Three Cheese stuffed shells. So cheesy and delicious. The Mister actually said he was impressed when he took the first bite!
So easy to make and something that the whole family will love. So gather everyone around the table and serve up this delicious dinner.
Easy to make, mix together your cheeses, sliced bay leaves, seasoning, egg and mix together well.
You are going to cook your shells until they are al dente, I went with 9 minutes. Drain the shells and allow to cool for about 2 minutes and fill with cheese mixture. I used a pasty bag to fill mine. Line them in a baking dish. Spoon a small amount of sauce over each shell and sprinkle extra parmasean and mozerella cheese over the top. Bake in preheated oven and enjoy!
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- 20 uncooked jumbo pasta shells
- 15 ounce container ricotta cheese
- 8 ounces (2 cups) grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 12 leaves of fresh spinach
- 1 egg
- 1 - 26 ounce jar Ragu Maranaria sauce
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon basil
- Preheat oven to 350 degrees.
- Cook pasta shells according to package directions for al dente, we did about 9 minutes.
- Drain and rinse in cold water.
- In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, basil and spinach.
- Spread ¾ of the Ragu on the bottom of a 13x9 inch baking dish.
- Spoon the cheese mixture into the pasta shells and place in the baking dish.
- Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake for 5-10 minutes more.