Indulge in the rich, creamy goodness of these delectable stuffed cheese shells. This easy-to-follow recipe combines crispy pasta shells with a luscious, cheesy filling, making it a perfect appetizer or light meal.
Ingredients:
- For the Shells:
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Filling:
- 1 pound ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions:
- Cook the Shells:
- Cook the pasta shells according to package directions. Drain and set aside.
- Prepare the Filling:
- In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix well.
- Assemble the Shells:
- Preheat your oven to 375°F (190°C).
- Spoon the cheese filling into each cooked pasta shell, filling them generously.
- Arrange the stuffed shells in a greased baking dish.
- Make the Sauce:
- In a small saucepan, heat the heavy cream over medium heat until it simmers.
- Stir in the Parmesan cheese until melted and smooth.
- Bake the Shells:
- Pour the creamy sauce over the stuffed shells.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Serve the stuffed cheese shells immediately, garnished with fresh parsley, if desired.
Tips:
- For extra flavor, add a pinch of red pepper flakes to the cheese filling.
- You can also use a mixture of different cheeses for the filling, such as feta or goat cheese.
- To make this dish ahead of time, prepare the stuffed shells and sauce, then refrigerate until ready to bake.
- For a healthier option, use low-fat ricotta cheese and low-fat milk for the sauce.
Enjoy this cheesy, comforting dish!