I love everything about stuffed shells—love to make them, love the aroma as they’re baking, and even love waiting for the cheese on top to get brown. And, of course, I love to eat them. Here’s the good news: other than the fact that it takes a while to stuff the shells, they’re super easy to make. Plus, you can freeze any leftovers for later.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Bring a large pot of salted water to a boil and add the shells. Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente. Drain in a colander.
Step 3
Meanwhile, beat the eggs lightly in a large bowl. Add the ricotta cheese, Parmesan cheese, and Italian seasoning and stir until combined. Spoon some of the filling into each of the pasta shells and place the stuffed shells in a single layer in an ungreased 9 by 13-inch baking pan. Spread the sauce over the shells, then sprinkle with the mozzarella cheese. Bake for 30 to 40 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
food trvia
Step 4
Tomatoes are a member of the Solanaceae family, which also includes some important food plants, such as potatoes, bell peppers, chile peppers, and eggplant. But it also includes some poisonous plants, like belladonna, tobacco, Jimson weed, and mandrake. It took a while for Europeans to trust that the tomato (an import from the Americas) was not going to poison them—the Spanish, Portuguese, and Italians were the first to take the leap.
