Super-Cheesy Stuffed Shells |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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There are seven different kinds of Italian cheeses in this stuffed shells recipe. Ingredients:
1 (12 ounce) package jumbo pasta shells |
1 (24 ounce) jar tomato and basil pasta sauce |
1 (14 1/2 ounce) can diced tomatoes |
2 (15 ounce) containers ricotta cheese |
1 (8 ounce) package 5-cheese italian cheese blend, shredded |
1 egg |
1/4 cup parmesan cheese, grated |
1/4 cup fresh parsley, chopped |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
fresh basil (optional) |
Directions:
1. Cook shells according to package directions; drain.
2. Meanwhile, preheat oven to 350 degrees F.
3. Coat 3-quart baking dish with cooking spray.
4. Combine sauce and tomatoes with their juice; spread 1/2 cup sauce mixture in baking dish.
5. Combine ricotta, 1 cup cheese blend, egg, Parmesan, parsley, garlic powder, salt and pepper.
6. Spoon mixture into shells; place in baking dish.
7. Top with remaining sauce mixture; cover with foil.
8. Bake 45 minutes.
9. Uncover; sprinkle with remaining 1 cup cheese blend.
10. Bake until cheese is melted, 5 minutes.
11. Let stand 10 minutes before serving.
12. If desired, garnish with basil.
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