3 cheese stuffed shells

3 cheese stuffed shells
  • 30

    min prep time
  • 60

    min cook time
  • 4-6

    serves

ingredients

  • 1 340g package jumbo pasta shells
  • 2 eggs, beaten
  • 1 400g container ricotta cheese
  • 1 lb shredded mozzarella
  • 1 cup grated parmesan cheese
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 648ml jar of Stefano Rosée with meat sauce

preparation

  1.  Preheat oven to 350 degrees F (175 degrees C).
  2.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3.  In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish with a layer of sauce underneath.
  4.  Once all the stuffed shells are placed in the dish, top with the remainder of the sauce and cheeses. 
  5. Bake in preheated oven 35-45 minutes, until edges are bubbly and shells are slightly set.