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Caprese Stuffed Shells

Ashley Manila
PRINT RECIPE

Ingredients
 

  • 12 ounces jumbo shells
  • 2 cups fresh whole milk ricotta cheese
  • 8 ounces mozzarella, shredded (about 1 3/4 cups)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 roma tomatoes, chopped and patted dry with paper towels
  • Salt
  • Freshly ground pepper
  • 2 large eggs, beaten
  • 3 1/2 cups Classic Marinara (link in post), or jarred sauce
  • 1/4 cup heavy cream

Instructions
 

  • Preheat the oven to 375°.
  • Bring a large pot of salted water to boil, add the pasta shells and cook until al dente. Drain and cool under running water. Pat the shells dry; set aside.
  • In a medium-sized bowl combine the ricotta, 1 cup of the mozzarella, half of the parsley and basil, and the tomatoes. Season with salt and pepper, then stir in the eggs - mix well to combine.
  • In a separate bowl, combine the marinara sauce with the heavy cream; mix well to combine.
  • Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.
  • Stuff each shell with a heaping tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.
  • Bake the shells for about 35 minutes, or until golden. Let rest for 10 minutes before serving. Serve with additional sauce and cheese if desired.
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