Conchiglie Ripiene al Forno (Baked Stuffed Shells)

 

Baked Stuffed Shells

Baked Stuffed Shells

Prep Time: 25 mins Cook Time: 30 mins Total Time: 50 -55 mins

Serves: 6 (2 shells per guest)

INGREDIENTS:

  • 12 jumbo pasta shells (conchiglie)

  • 1 large egg

  • 16 oz whole milk ricotta cheese

  • 2 cloves garlic, minced

  • 1 cup Mozzarella cheese, freshly grated

  • ¼ cup Parmesan cheese, freshly grated

  • 1 Tbsp fresh parsley, minced

  • ⅛ tsp crushed red pepper flakes

  • ½ tsp dried oregano

  • ½ tsp kosher sea salt

  • ½ tsp black pepper, freshly ground

  • 1 (28oz) jar of your favorite pasta sauce

  • ½ cup stale bread crumbs, for topping

  • 2 Tbsp melted unsalted butter, for mixing with breadcrumbs

DIRECTIONS:

  1. Preheat oven to 375° F and bring a large pot of water to a boil.

  2. Once the water comes to a boil, heavily salt the water and add in the shells. Cook (9 mins) and then strain off the water.

  3. In a large bowl, mix together the ricotta, egg, Parmesan cheese, garlic, parsley, red pepper flakes, oregano, salt, and pepper.

  4. In a 2-quart baking dish, spread ½ of the pasta sauce on the bottom of the pan.

  5. Spoon the ricotta mixture into the cooked shells and place into prepared baking dish.

  6. Top with the remaining 1/2 pasta sauce.

  7. Sprinkle with the Mozzarella cheese.

  8. Mix breadcrumbs with melted butter and set aside

  9. Bake shells for 15 mins, and then remove from oven

  10. Top shells with breadcrumb mixture, spreading thinly across tops of shells

  11. Pop back into the oven for another 15 - 20 mins until Mozzarella cheese is starting to turn brown and bubbly

  12. Serve immediately with toasted garlic bread

 

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