Stuffed Shells

21 Jan

Italian Stuffed Shells

Italian Stuffed Shells

This seems to be a favorite of the guys in my life (Dad, brother, boyfriend). Every time I make them I make a ton because they go so fast! Its a fast and super simple recipe! This is a little “healthier” recipe from my original. But they are still very good; you’ll never know they’re “healthified”.

I love that this recipe is very versatile. I sometimes sneak some chopped spinach in to make it even healthier. Or if we’re not looking to make it so healthy I substitute in some pancetta instead of the bacon.

2 15 oz low fat/partial skim Ricotta Cheese
1 ½ cups of shredded low fat mozzarella cheese (plus a little more for sprinkling on top)
3 tbsp grated Parmigiano-Reggiano
½ lb of cooked chopped bacon (feel free to use turkey bacon, I just had regular in the fridge to use)

2 eggs
salt and pepper
1 tbsp dried basil
1 jar prepared marinara sauce
6 oz (about ½ a box) Jumbo Shells

Cook pasta according to box instructions. Drain and set aside to cool.

In a medium bowl combine the first 7 ingredients well.

Spread about ¼ of the marinara sauce in the bottom of a 9×13 casserole dish. After the shells are cooled enough to handle, scoop a healthy helping of the cheese mixture inside the shell. After it is filled line the pan with filled shells. Repeat until the shells are gone or until you run out of filling.

(If you are concerned about it being pretty and not getting filling on the outside of the shell, you can fill a piping bag with the cheese filling. Piping is much prettier but I normally skip that and just go for the scooping method)

After the dish is filled with shells spoon the remaining sauce across the top of the shells and top with shredded cheese.

Bake covered in a 300 degree oven for about 20 minutes or until the shells are warmed through.



One Response to “Stuffed Shells”

  1. joel February 14, 2012 at 10:15 pm #

    These were good!

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