Years ago my mom and sister complied some of our family's favorite recipes into a cookbook. This is one that made the book! It was a recipe given to my mom from a friend who being married into an Italian family has mastered the art of Italian cooking. My mom's friend may not call herself a "master" but anyone who makes their own pasta noodles from scratch is a master in my book. Don't worry. You won't have to make your own noddles for this recipe though. I use boxed noodles and one of the Homestyle Thick and Hearty Sauces from RAGÚ® that is so thick it seems to hug every noodle. I've also made a few slight adjustments to the original recipe with some ingredient substitutions and my own tips and tricks in the directions.
When preparing this recipe, I use any broken or extra noodles with some of the RAGÚ® Homestyle sauce to make a plate for my youngest who has a severe dairy allergy. This provides him with a dairy-free meal and he's still able to enjoy pasta--one of his favorites--with the rest of the family. That is one of the many things I love about the RAGÚ® Homestyle sauces. With the exception of the one sauce with cheese, they are milk-free which means my little guy can enjoy them too!
From our family cookbook to yours, here's a delicious recipe for stuffed pasta shells that's sure to be a BIG hit with your family at dinner!
- 1 jar Ragu Homestyle Sauce (*Optional: A second jar of sauce.)
- 1 box jumbo pasta shells
- olive oil
- 1 egg
- 15 oz. container ricotta cheese
- 4 oz. shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup Italian bread crumbs
- fresh parsley (chopped)
- salt and pepper
- Crack the egg into a large mixing bowl and beat it with fork.
- Add the ricotta cheese and combine with the egg.
- Mix in the other cheeses, bread crumbs, and parsley. Salt and pepper to your preferences and stir once more.
- Cook the jumbo pasta shells in a large pot of water. Add oil and salt as you would when cooking other pastas. Undercook the shells slightly.
- Drain the shells and drizzle with a small amount of olive oil to keep them from sticking.
- Use a spoon to fill the shells with the cheese mixture. Place the stuffed shells in rows in a large glass or ceramic baking pan.
- Pour the jar of sauce over the stuffed shells making sure to cover all of them.
- Cover the pan with foil and bake at 350 for 30-45 minutes.
*Optional: After the dish has baked, top it with extra sauce and cheese before serving.