This article is written by a student writer from the Her Campus at Illinois State chapter.
This is my favorite meal to make in college. It’s cheap, quick and perfect for any night. Whether you’re making dinner for your friends, boyfriend or to enjoy alone, these stuffed shells will not disappoint.
What you’ll need:
Jumbo pasta shells
1 15 oz. container ricotta cheese
2 cups shredded mozzarella cheese
Salt and pepper
Jar of pasta sauce
-Optional-
Spinach
Basil leaves
- Preheat oven to 375º. Cook pasta shells according to package. Drain and set aside to cool. While pasta is cooking, stir together ricotta, egg, salt and pepper. This is where I add chopped basil leaves and spinach, but that is optional. The amount is also up to you. I usually use about 5 chopped basil leaves and a handful of chopped spinach. However, these shells taste just as good with only cheese!
- Spread ¾ cup pasta sauce on the bottom of a 9X13 baking dish (I use marinara, but you could use your favorite sauce.) Once shells are cooled, stuff them with a spoonful of cheese mixture and place upright in dish. Pour remaining sauce over pasta shells and cover with shredded mozzarella.
- Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake for 10 more minutes or until cheese begins to brown. Let cool and serve!
This recipe is very adaptable, so be creative! You can use chicken and Alfredo sauce or you can even use seasoned ground beef and cheddar cheese. The possibilities are endless!