We all knew I’d post this recipe eventually…. It became a classic that I made a lot at College of Charleston and I’m pretty sure all of my friends have had it at least once. I can practically make this in my sleep, so when my brain is dead after work (like yesterday) this is one of my go – tos.
- 1/2 package jumbo shells
- 16 oz tub of ricotta cheese (I usually get skim)
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese (grated or shredded)
- 1 egg
- 1/2 tbsp parsley
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups spaghetti sauce
Heat oven to 375. Cook pasta according to directions. While pasta is cooking, stir together cheeses, egg, parsley, salt and pepper. Spread spaghetti sauce on the bottom of a baking dish, so you can’t see the bottom.
Once the pasta is cooked, drained and has cooled down some, fill each shell with the cheese mixture and put it in the dish. I put my shells with the cheesy opening facing up, but it cooks well either way. Spread remaining sauce over the pasta and sprinkle some mozzarella and parmesan cheese on top. Cover with foil and bake for 35 minutes!
Edits: If you want more than cheese, add spinach, sausage, ground beef or turkey in the cheese mixture to make the shells a little heartier. Feeling really crazy? Try Lauren’s Mexican version of stuffed shells.
Alex and Taylor enjoying a typical “Kelder” dinner in one of the first nights at my apartment last year!