Italian Stuffed Shells

Baked Italian Stuffed Shells in a cast iron skillet alongside a large white dutch oven filled with marinara sauce. A large chunk of Parmesan cheese and Original Crushed Red Pepper Flakes accompany the dish

Ingredients:

  • 20 oz large pasta shells
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 4 cups of favorite tomato sauce
  • 6 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • Original Crushed Red Pepper Flakes

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells in boiling salted water until al dente. Drain and set aside to cool slightly.
  3. In a medium bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt and pepper.
  4. Carefully fill each cooked shell with the cheese mixture.
  5. Spread 1 cup of tomato sauce on the bottom of the baking dish.
  6. Arrange the stuffed shells in a single layer over the sauce.
  7. Top with the remaining tomato sauce and sprinkle with the rest of the mozzarella cheese.
  8. Cover with aluminum foil and bake for 25-30 minutes until bubbly.
  9. Remove the foil and bake for an additional 5 minutes to melt the cheese.
  10. Sprinkle Original Crushed Red Pepper Flakes on Shells.
  11. Serve hot.

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