Chef Nick's Baked Stuffed Shells - WSMV News 4

Chef Nick's Baked Stuffed Shells

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Baked Stuffed Shells
Serves 4-6

12 Jumbo pasta shells
2 cups whole milk ricotta cheese
¼ cup finely chopped parsley
¼ cup finely chopped basil
¼ cup grated parmesan cheese
½ cup mozzarella torn
3 cups marinara sauce

Preheat oven to 375 degrees. Cook shells in a large pot of salted boiling water till al dente, around 6 minutes. Rinse with ice cold water to stop cooking. Remember they will cook again after stuffing. Whisk together the ricotta, parmesan, chopped herbs and half the mozzarella. Lightly season with salt and fresh cracked black pepper. Remember the cheese will be salty so easy on the salt. Spread sauce in the bottom of a baking dish. Fill pastry bag with cheese mixture or use a plastic bag with the end snipped off. One at a time squeeze filling into cooked shells. Arrange in a single layer in baking dish. Top with remaining sauce and mozzarella. Cover pan tightly with foil and bake for 30 minutes will sauce is bubbling. Remove foil and bake another ten minutes to brown the cheese. Let rest 5 minutes and serve! Can be baked up to three days ahead and reheated covered at 375 degrees.

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